As a passionate home baker with years of experimenting with caramel treats, I've perfected this dulce de leche method. We slowly heat sweetened condensed milk until it transforms into rich, caramelized syrup—then pair it with creamy white chocolate to let those flavors truly shine.
Pour sweetened condensed milk into a 3-qt. heatproof container. Cover with plastic wrap and poke a few holes with a knife tip for steam release. Microwave on medium-high for 2 minutes. Carefully remove the wrap and whisk in salt. Re-cover and microwave for another 2 minutes. Whisk the mixture again, re-cover, and repeat until it reaches a light brown caramel color. Let the dulce de leche cool, then stir in ½ teaspoon salt.
Melt white chocolate chips in the microwave in 30-second bursts, stirring after each until completely smooth and velvety.
Gently fold the cooled dulce de leche into the melted white chocolate until fully combined and glossy.
Pour the mixture into an ice cube tray or square silicone mold for easy release.
Place a spoon in each cavity. Refrigerate for 1 hour until firm, then carefully unmold your stunning treats.
