Wondering what distinguishes dulce de leche from other caramel sauces? While classic caramel sauce is made by browning sugar before adding dairy, dulce de leche recipes combine the two from the start of the cooking process (there is also a higher ratio of dairy). As milk and sugar caramelize simultaneously, the creamy spread takes on a toffee-like flavor thanks to the toasted milk solids.
Before you dive in, there are a few ways to make dulce de leche at home. One easy route entails gently simmering milk, sugar, and baking soda on the stovetop until the mixture thickens and develops a deep caramel color. (Swap out the cow’s milk for goat’s milk, and you’ll get cajeta, a spreadable condiment popular in Mexico.) In our testing, this version produced the creamiest, most fluid results. But, if you’d like to try a less intensive method, try submerging an unopened can of sweetened condensed milk in water, then bring it to a boil, or pour its contents into a pie dish and bake them in a bain-marie-style water bath. Below, we’ve provided all three methods so you can choose your own way.
As for using your homemade dulce de leche? Sandwich it in alfajores (shortbread-like cookies from Argentina), layer it in brownies or banoffee pie, spread it onto cupcakes or crepes, drizzle it over waffles and ice cream, swirl it into cheesecake batter, or stir it into coffee. Leftovers can be kept in an airtight container in the refrigerator for a few weeks.
Recipe information
Total Time
2–5 hours, depending on method
Yield
Makes 1¼–1½ cups, depending on method
Ingredients
Classic method
Boiling method
Baking method
Preparation
If using classic method: Stir together 4 cups whole milk, 1¼ cups (250 g) granulated sugar, and ¼ tsp. baking soda in a 3–4-qt. heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1½–1¾ hours. (After about 1 hour, stir more frequently as milk caramelizes to avoid burning.) Remove from heat and stir in 1 tsp. vanilla extract. Transfer to a bowl to cool. Makes about 1½ cups
If using boiling method: Place one 14-oz. can sweetened condensed milk (unopened, label removed) on its side in a large pot; pour in room-temperature water to cover by at least 2". Bring to a simmer over medium-high heat. Reduce stove to low heat, partially cover, and simmer, adding water as needed to maintain water level, 3 hours. Let can cool still submerged in water, 40–60 minutes. Remove can from pot and continue to cool at least 3 hours before opening. (Do not open it before it is fully cooled.) Makes about 1¼ cups
If using baking method: Place rack in center of oven; heat oven to 425°F. Pour the contents of one 14-oz. can sweetened condensed milk into a 9" deep pie dish and cover tightly with foil. Set dish in a roasting pan and add enough hot water to roasting pan to reach halfway up outside of pie dish. Bake for 45 minutes. Check water level, adding additional if necessary, then continue to bake until milk is thick and has reached a warm brown color, about 45 minutes longer. Remove pie dish from water bath and cool, uncovered. Stir vigorously before serving. Makes about 1¼ cups
Editor’s note: This dulce de leche recipe was first presented on Gourmet Live in April 2011, it has since been updated by the Epi Test Kitchen. Head this way for more of our favorite caramel desserts →
Recipe notes
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