Dulce de Leche
This Dulce de Leche recipe is built around milk, and it comes together in about under an hour from start to finish. Low and slow is the secret — the longer simmer lets milk soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 1 l Milk
- 300 g Sugar
- ¼ tsp Baking Powder
- 1 tsp Vanilla Extract
Method
- Combine Ingredients: In a large, heavy-bottomed pot, mix the milk, sugar, and baking soda. Cook over low heat, stirring constantly to prevent burning.
- Thicken: Continue to cook, stirring frequently, until the mixture becomes thick and caramel-colored, about 1-2 hours.
- Flavor: Stir in the vanilla extract.
- Cool: Let the dulce de leche cool, then transfer to a jar. It will thicken further as it cools.
- Stir continuously and keep the heat low to prevent the milk from burning and sticking to the bottom of the pan.
- A drop of vanilla extract added at the end of cooking enhances the flavor.
Tips for the best Dulce de Leche
- Keep the simmer gentle. A hard boil toughens milk and drives off the liquid too fast.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Argentina base takes well to it.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for milk?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Dulce de Leche recipe medium to make?
It is rated medium: 4 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Can I make Dulce de Leche ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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