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Dulce de leche with milk, silky caramel in a bowl
Creamy caramel made with milk

Homemade dulce de leche

Author: Flavelo
Recipes Cakes and Desserts Side Dishes
'Dulce de leche' means 'sweet made of milk', but this name modestly stays silent about the magic. This is not merely caramelised sugar, but the slow chemical dance of proteins and sugars in milk (Maillard reaction), resulting in a hazelnut-brown colour and complex, toasted flavour profile. This recipe requires patience, but the result is a thick, golden-brown cream you'll want to eat by the spoonful.
🕒 Prep Time 5 mins
🍳 Cook Time 45 mins
⌛ Total Time 50 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine Argentinian

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan (so it doesn't burn)
  • Wooden spoon or heatproof spatula
  • Sterilised jar for storage

Allergen Information

⚠️ Milk

Instructions

1 ✓

In a heavy-bottomed saucepan, mix the condensed milk, regular milk, sugar, vanilla sugar, and salt.

Tip: Salt is essential: it highlights the sweet flavours and counteracts the intense sugar.
2 ✓

Start heating over a medium heat, stirring constantly, until the sugar dissolves and the mixture starts to simmer.

Tip: Don't leave it unattended, milk boils over or catches very easily!
3 ✓

Turn the flame to low. Add the butter and cook further, stirring continuously and slowly. The colour will gradually change from cream to golden brown.

Tip: Butter adds shine and extra creaminess, and helps prevent excessive foaming.
4 ✓

Cook for approx. 35-45 minutes until thickened. Perform the 'path test': if you drag the wooden spoon across the bottom of the pan and the cream doesn't flow back immediately (the bottom of the pan is visible for 1-2 seconds), it's ready.

Tip: Don't cook it too thick, as it will solidify significantly while cooling!
5 ✓

Remove from the heat and let cool. If you want a smoother texture, you can blend it with a stick blender while still warm.

Tip: Perfect in pancakes, on ice cream, or just by the teaspoon.

Recipe FAQ

The result is sugary (grainy).
The sugar crystallised. Try reheating with a tiny bit of water, and don't scrape the sides of the pan during cooking.
How long does it keep?
In the fridge, in an airtight container for 2-3 weeks.

Ingredients

  • 1 tin (400g) Sweetened condensed milk
  • 150 g Granulated sugar
  • 30 g Butter
  • 1 sachet Vanilla sugar
  • 1 pinch Salt
  • 100 ml Whole milk (min. 2.8%)