Dulce de Leche Recipe
Argentine · Condiment · 125 min total
A rich, creamy caramel sauce made by slowly simmering sweetened milk until it thickens and turns golden brown. This stovetop method yields a traditional Argentine dulce de leche perfect for spreading, filling, or drizzling.
5
min prep
min prep
120
min cook
min cook
32
servings
servings
70
kcal/serving
kcal/serving
Ingredients
- 4 cups whole milk
- 1 1/3 cups granulated sugar
- 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
- 1/4 teaspoon baking soda
Instructions
- In a large, heavy-bottomed saucepan (at least 4-quart), combine milk and sugar. Scrape vanilla bean seeds into the milk and add the pod (or add vanilla extract later).
- Place over medium heat and stir constantly until sugar dissolves and mixture comes to a gentle simmer, about 5-7 minutes. Do not let it boil over.
- Reduce heat to low and stir in baking soda. The mixture will foam up; stir gently until foam subsides.
- Continue to cook over very low heat, stirring occasionally with a wooden spoon or heatproof spatula, scraping the bottom and sides to prevent scorching. Maintain a gentle simmer (small bubbles).
- After about 1 hour, the mixture will begin to thicken and turn a pale caramel color. Stir more frequently (every 5 minutes) as it thickens.
- Continue cooking until the dulce de leche reaches a deep golden brown and thickly coats the back of a spoon, about 45-60 more minutes (total 1.5-2 hours). The color should be like caramel.
- Remove from heat. If using vanilla extract, stir it in now. Discard the vanilla pod. Let cool for 15 minutes; it will thicken further as it cools.
- Transfer to a clean jar or container and let cool completely before sealing. Store in the refrigerator.
Tips
- For a quicker version, use a slow cooker: combine all ingredients in a slow cooker and cook on low for 8-10 hours, stirring occasionally.
- Dulce de leche can be stored in the refrigerator for up to 2 weeks. Warm slightly before using if it becomes too thick.
- Use as a spread on toast, crepes, or cookies; as a filling for cakes or alfajores; or as a topping for ice cream or flan.
AI estimate may be inaccurate · Terms