dulce de leche recipe
The Best dulce de leche recipe
I love how this recipe is so forgiving. You can adjust the sweetness or thickness to your liking, and it’s easy to make ahead, so it’s always there when you need it. My husband and I often make a big batch on the weekend, and by the time Monday rolls around, we’ve got it ready for everything—from sandwiches to desserts, even as a dip for fruit. And the best part? It’s something that feels like a little tradition, something we can pass down to our kids or share with friends. Plus, the health benefits are pretty neat too. It’s got natural sugars, but it’s also balanced with fat and protein, so it’s not just empty calories. It’s that kind of dish that makes you feel good without overdoing it, and that’s why I always keep a stash in the pantry. It’s not just food—it’s a little piece of home.
Classic Dulce de Leche (Homemade)
A rich, caramel-like syrup made from simmered milk and sugar, perfect for drizzling over desserts like pastries, ice cream, or pancakes. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 quart (1L) whole milk
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract (optional)
- 1 tbsp cornstarch (to adjust consistency)
👨🍳Directions
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1
In a heavy-bottomed saucepan, combine milk and sugar. Stir over medium heat until sugar dissolves completely. -
2
Increase heat to medium-high and let the mixture simmer without stirring for 1.5 to 2 hours, until it thickens to a caramel-like consistency. -
3
If the mixture is too thin, mix 1 tbsp cornstarch with 1 tbsp cold water, stir into the saucepan, and simmer for another 5-10 minutes. -
4
Once thickened, remove from heat and let it cool slightly. Strain through a fine-mesh sieve to remove any lumps. -
5
Pour the dulce de leche into a clean glass jar, seal tightly, and let it cool completely before refrigerating.
🔧Equipment
- Heavy-bottomed saucepan
- Whisk
- Fine-mesh strainer
- Clean glass jar with lid
📊Nutrition Facts (per serving)
📝Notes
- For a smoother texture, ensure the milk and sugar are well mixed before simmering.
- Store in the refrigerator for up to 2 weeks. For longer storage, freeze in portions.
- Adjust sweetness to taste by adding more sugar if needed.
- Traditionally, dulce de leche is made with whole milk for a richer flavor.
Watch Video Of How Classic Dulce de Leche (Homemade) Works
❓ Frequently Asked Questions About Dulce de Leche ()
What is the best way to choose the right type of milk for dulce de leche?
The best milk for dulce de leche is whole milk (3.5% fat or higher). Whole milk has a higher fat content, which helps create a richer, caramel-like flavor and thicker consistency. Avoid skim or low-fat milk, as they may result in a thinner or less flavorful end product. If you prefer a slightly different texture, you can use a mix of whole milk and evaporated milk, but whole milk alone is ideal for traditional recipes.
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How long should I cook dulce de leche for the perfect consistency?
The ideal cooking time depends on the desired consistency:
– Lightly caramelized (for sauces or fillings): 4–6 hours
– Thick (for canning or spreading): 8–12 hours
– Very thick (for homemade caramel or candies): 12–24 hours (or longer for a glossy, intense flavor)
Always check the consistency by stirring a spoonful—it should be thick enough to coat the back of a spoon but still pourable. If it’s too thick, add a splash of warm milk to thin it out.
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Can I use a slow cooker instead of a pot for making dulce de leche?
Yes! A slow cooker works well for dulce de leche, especially for large batches. Place the milk and sugar in a heat-safe dish inside the slow cooker, cover with a lid (or foil), and cook on low for 8–12 hours or high for 6–8 hours. Stir occasionally to prevent scorching. Just ensure the dish doesn’t touch the heating element. The result will be just as rich, though some texture variations may occur compared to stovetop cooking.
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What happens if I don’t stir dulce de leche while cooking?
If you don’t stir dulce de leche while cooking, it can develop a thick, grainy texture or even burn on the bottom if left too long. Stirring every 1–2 hours helps:
– Prevents scorching (especially in a pot)
– Ensures even heating
– Maintains a smooth, creamy consistency
For a slow cooker, stirring is less critical, but checking occasionally still prevents issues.
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How can I tell if dulce de leche is done and ready to use?
Dulce de leche is ready when it meets these signs:
1. Thickness: It should coat the back of a spoon without dripping.
2. Flavor: The aroma should be sweet, caramel-like, and slightly nutty (not burnt).
3. Appearance: It may have a slightly glossy sheen or small crystals if cooked long enough.
4. Texture: If stirred, it should form a smooth, uniform paste—not lumpy or grainy.
For canning, it should be thick enough to hold its shape when poured into jars. Always taste a small amount first!
