Dulce de Leche
Dulce de Leche Casero
Argentina's national confection — slow-cooked caramelized milk that's used in everything from alfajores to ice cream to eating straight from the jar with a spoon. Making it from scratch takes patience but the result is incomparably better than store-bought.
Dulce de Leche (Dulce de Leche Casero)
Argentina's national confection — slow-cooked caramelized milk that's used in everything from alfajores to ice cream to eating straight from the jar with a spoon. Making it from scratch takes patience but the result is incomparably better than store-bought.
Stovetop method
- 1 liter (4 cups) whole milk
- 300g (1.5 cups) white sugar
- 1 tsp vanilla extract
- 1/2 tsp baking soda dissolved in 1 tbsp water
- Pinch of salt
- •Every supermarket in Argentina — La Serenísima and SanCor are the top brands
- •Havanna stores — premium quality, great gift boxes
- •Any heladería — dulce de leche is always the #1 ice cream flavor
- 1
Combine milk, sugar, and salt in a large, heavy-bottomed pot over medium heat.
- 2
Stir constantly until the sugar dissolves completely.
- 3
When the mixture begins to simmer, add the baking soda mixture — it will foam up, this is normal.
- 4
Reduce heat to low. The mixture should barely simmer — tiny bubbles, not a rolling boil.
- 5
Stir every 10-15 minutes, scraping the bottom and sides to prevent sticking.
- 6
After about 1.5 hours, the mixture will start to thicken and turn golden. Stir more frequently now.
- 7
Continue cooking for another 1-1.5 hours, stirring constantly in the final 30 minutes.
- 8
The dulce de leche is ready when it's thick, deeply caramel-colored, and coats the back of a spoon.
- 9
Add vanilla extract and stir well.
- 10
Remove from heat and let cool. It will thicken further as it cools.
- 11
Transfer to clean glass jars.
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Low and slow is the absolute key. High heat will burn the bottom and give a bitter taste.
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The baking soda helps with color development and prevents the milk proteins from curdling.
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Test doneness by dropping a small amount on a cold plate — it should hold its shape without spreading.
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If you want a shortcut, you can simmer an unopened can of condensed milk in water for 3 hours — but homemade is noticeably better.
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Stir with a wooden spoon — metal can react with the milk acids.
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The color should be deep amber, not dark brown. If it gets too dark, it will be bitter.
Dulce de leche's origin is disputed between Argentina and Uruguay, but both countries claim it as their own. The most popular origin story involves a maid who accidentally left a pot of milk and sugar on the fire in 1829 while making lechada for General Rosas. When she returned, the mixture had caramelized into dulce de leche. Argentines consume over 3 kg per person per year — it's in alfajores, pancakes, ice cream, cakes, and eaten by the spoonful.
Store in sealed glass jars in the refrigerator for up to 3 weeks. Can also be frozen for up to 3 months. Bring to room temperature before using for easier spreading.