Dulce de leche is a thick, caramelized cream, recognized as part of Argentina’s Culinary and Gastronomic Cultural Heritage, and the base of countless desserts across the country.
It’s made by slowly cooking whole milk with sugar and a pinch of baking soda, until it reaches that creamy texture and golden color it’s known for.
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Argentine Homemade Milk Caramel
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: Argentine
Ingredients
- 1 liter of whole milk (about 4.25 cups)
- 300 g of sugar (about 10.5 oz)
- 1/2 teaspoon of baking soda
- 1 teaspoon of vanilla extract
Instructions
- Heat the milk, place the milk and sugar in a heavy-bottomed pot over medium heat, until the sugar dissolves.
- Add baking soda and vanilla, stir in the baking soda and vanilla extract, mixing well.
- Cook, let it cook over low heat for about 10 minutes, until the sugar is fully dissolved.
- Lower the heat, turn the heat down to the lowest setting and cook for 1.5 to 2 hours, stirring occasionally so it doesn’t stick.
- Check doneness, once the mixture turns a light brown and reaches a thick, creamy consistency, remove from heat.
- Whisk, keep stirring off the heat for about 5 more minutes, to get an even texture.
- Jar it, pour the dulce de leche into a clean glass jar and let it cool before refrigerating.
Tips for getting it right
- Baking soda serves a double purpose: it keeps the milk from curdling and helps achieve dulce de leche’s characteristic color.
- Use a heavy-bottomed pot to keep it from sticking or burning during the long cook.
- Stir frequently toward the end of cooking, once the mixture starts to thicken.
- It keeps for up to 2 weeks in the fridge, in a well-sealed jar.
Traditional variations
- Some recipes use sweetened condensed milk instead of fresh milk, for a quicker version.
- It’s also made with a touch of cinnamon or lemon zest for a different aroma.
How to serve
Dulce de leche is served cold or at room temperature, spread on bread or toast, or as the base for many desserts.
It’s an essential ingredient in Argentine baking, found in alfajores, crepes, and cakes.
Recommended sides
- Crusty bread
- Toast
- Crepes
Did you know?
World Dulce de Leche Day is celebrated on October 11th, honoring this treat recognized as part of Argentina’s Culinary and Gastronomic Cultural Heritage.
Baking soda not only keeps the milk from curdling during cooking, but also contributes to dulce de leche’s characteristic golden color.
Frequently Asked Questions
It serves a double purpose: keeping the milk from curdling during the long cook and helping achieve dulce de leche's characteristic golden color.
Generally 1.5 to 2 hours over low heat, until it turns a light brown and reaches a thick, creamy texture.
In the fridge, in an airtight jar, it keeps for up to 2 weeks.
Yes, it's a quicker variation, though the traditional recipe is made by cooking whole milk with sugar over an extended time.
