Dulce De Leche

Dulce De Leche

Slow-simmered milk and sugar turn deeply caramelized and spoonable with patience.

Total 2 hr 15 min Makes 16 oz Calories 140/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This classic Latin American caramel sauce comes from gently simmering sweetened milk until it thickens and turns a rich amber color. It requires little more than a pot and steady attention, making it ideal for drizzling over desserts, filling pastries, or spreading on toast. The slow cooking process caramelizes the milk sugars, producing a deep, toasty sweetness distinct from ordinary caramel.

Ingredients

  • 8 cups whole milk
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 vanilla bean, split, or 1 tablespoon vanilla extract
  • 1/4 teaspoon fine salt

Method

  1. In a 6-quart heavy-bottomed saucepan, combine the milk, sugar, baking soda, salt, and vanilla bean (if using). Whisk to dissolve the sugar and baking soda.

  2. Set the pan over medium heat and bring to a gentle boil, stirring occasionally to prevent scorching on the bottom.

  3. Reduce the heat to low so the mixture simmers gently with small bubbles. Cook, stirring every 10 to 15 minutes and scraping the bottom and sides of the pan, until the milk reduces and thickens into a caramel-colored sauce.

  4. As the mixture thickens in the final 20 minutes, stir more frequently to prevent sticking and scorching, until it coats the back of a spoon and turns a deep amber color.

  5. Remove from the heat and discard the vanilla bean pod if used. If using vanilla extract, stir it in now.

  6. Pour the dulce de leche through a fine-mesh strainer into a heatproof jar to remove any small curdled bits, then let cool to room temperature.

  7. Cover and refrigerate. The sauce will thicken further as it chills; bring to room temperature or warm gently before serving.

Rate this recipe

★ 4.8 (1)

Dulce De Leche

This classic Latin American caramel sauce comes from gently simmering sweetened milk until it thickens and turns a rich amber color. It requires little more than a pot and steady attention, making it ideal for drizzling over desserts, filling pastries, or spreading on toast. The slow cooking process caramelizes the milk sugars, producing a deep, toasty sweetness distinct from ordinary caramel.

2 hr 15 min 16 oz 140 cal

Ingredients

  • 8 cups whole milk
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 vanilla bean, split, or 1 tablespoon vanilla extract
  • 1/4 teaspoon fine salt

Method

  1. 1

    In a 6-quart heavy-bottomed saucepan, combine the milk, sugar, baking soda, salt, and vanilla bean (if using). Whisk to dissolve the sugar and baking soda.

  2. 2

    Set the pan over medium heat and bring to a gentle boil, stirring occasionally to prevent scorching on the bottom.

  3. 3

    Reduce the heat to low so the mixture simmers gently with small bubbles. Cook, stirring every 10 to 15 minutes and scraping the bottom and sides of the pan, until the milk reduces and thickens into a caramel-colored sauce.

  4. 4

    As the mixture thickens in the final 20 minutes, stir more frequently to prevent sticking and scorching, until it coats the back of a spoon and turns a deep amber color.

  5. 5

    Remove from the heat and discard the vanilla bean pod if used. If using vanilla extract, stir it in now.

  6. 6

    Pour the dulce de leche through a fine-mesh strainer into a heatproof jar to remove any small curdled bits, then let cool to room temperature.

  7. 7

    Cover and refrigerate. The sauce will thicken further as it chills; bring to room temperature or warm gently before serving.