• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bread Recipes
    • Bars & Brownie Recipes
    • Brunch & Breakfast Recipes
    • Cakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
      • Ice Cream
    • Fruit Recipes
    • Grains & Legumes
    • Party Food
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
    • Side Dishes
    • Special Diets
  • Freezer Friendly
  • Collections
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Holiday Recipes
      • Valentine's Day
      • Easter Recipes
      • Thanksgiving
      • Christmas
  • The Basics
  • About this Blog
    • About me
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen logo

menu icon
go to homepage
search icon
Homepage link
  • Home
  • Readers' Favorite Recipes
  • Appetizers & Dips
  • Bakery Recipes
  • Bars & Brownie Recipes
  • Basic Recipes
  • Bread Recipes
  • Brunch & Breakfast Recipes
  • Cakes & Cheesecakes
  • Cheese Recipes
  • Chocolate Recipes
  • Condiments & Sauces
  • Cookies & Crackers
  • Desserts
  • Freezer Baking & Desserts
  • Fruit Recipes
  • Grains & Legumes
  • Heritage Recipes
  • Holiday Recipes
  • Pasta Recipes
  • Pies & Tarts
  • Readers' Favorite Recipes
  • Side Dishes
  • About this Blog
  • Cookie Policy
  • Privacy policy
  • Amazon Affiliates
×

Homepage » Basic Recipes » Dulce de Leche Recipe - with the most useful tips ever!

Published: Oct 8, 2020 · Modified: Oct 28, 2020 by Paula Montenegro · We generate income from ads and affiliate links · 12 Comments

Dulce de Leche Recipe - with the most useful tips ever!

Jump to Recipe
Jar dripping brown dulce de leche sauce, white background, brown text

This truly is the best recipe for dulce de leche, that wonderful sweet milk jam from Argentina, where I'm from. In this post, you'll find the traditional way of making it from scratch, and the most useful tips EVER that were handed down from generations in my family making it.

Table of Contents show
Ingredients
Top tips
From scratch
From condensed milk
Variations
Storing
Dulce de Leche Recipes
Brownies
Coconut Fudge Truffles
Banana Muffin Cream Cake
Chocolate Layer Birthday Cake
Uses
Dulce de Leche Recipe
Ingredients
Jar of dripping dulce de leche with silver spoon inside; white surface

Let me start by saying this is an area I'm familiar with. Dulce de leche is from Argentina - arguably lol, we have an ongoing discussion with our neighbor Uruguay about that but today I'm standing my ground - and I have generations before me making it from scratch, perfecting the recipes, understanding the ins and outs of it.

What can I say about dulce de leche? I'm a huge fan. Most of us are here. Our most traditional desserts are made with it, like alfajores, and we add it to almost everything, like this banoffee cake.

I have several recipe that use it, but this is the first time posting the recipe. I can't believe it took me so long! Let's start with the basic recipe, the one my grandmother and many before her made. It's simple, but I have the best tips for making it easier.

Silver spoon and glass jar dripping dulce de leche on white surface

Ingredients

They are few and you probably have all of them in your kitchen right now.

  • Milk - use whole milk for the best results. This is a jam and the richness and fat in regular milk make for a more luscious product.
  • Sugar - regular granulated sugar is what you want. I did try it with powdered sugar but the result is grainy. Brown sugar might work, but sometimes the consistency is not right.
  • Baking soda - this ingredient is crucial if you want a brown color. Use more for deeper caramel color and less for a more tea-with-milk type of hue.
  • Vanilla and salt - these can be categorized as optional, but I think a few drops of vanilla and a small pinch of sea salt deepen the flavor and make this milk jam so much tastier!
Ingredients for making dulce de leche including milk and sugar in different containers on white surface

Top tips

  • Saucepan: it should be deep because the milk when it boils can creep up quickly and you don't want it to spill, and heavy-bottomed because there's way less possibility of it scorching or sticking.
  • The plate inside: this is a peculiar tip and you can see it in the video tutorial above, but it's what they did in the old days, back when most of the food was homemade and took all day. My grandmother used glass marbles, but those are hard to find nowadays. The next best thing was a plate upside down, though I also use the super small glass things I show in the video also. The idea is to have something that moves around, mimicking stirring, so you don't have to do it manually. Because you need to stir very often otherwise.
  • Ingredients: use whole milk and white sugar. They work much better than any other variation. Don't be tempted to use powdered sugar as the final result will be grainier. I know, it sounds like the opposite will happen as powdered sugar is so soft, but it doesn't work.
  • Ice water: if you cool down the dulce de leche over a bowl with ice water (as shown in the last steps in the video below 👇🏻) it will not only help in cooling it down faster but also avoid some crystallization, so the jam has less chance of being grainy. If you skip this tip you'll also make a great batch of dulce de leche, but the details help.

From scratch

My favorite way because, as with anything made from scratch, you know the quality of your ingredients.

I put together a step-by-step video tutorial 👇🏻

1
Heat milk and then add sugar, stirring to dissolve
2
Add baking soda, stir, let foam and come to a simmer
3
At this point we add a plate upside down; it ‘stirs’ the mixture. Don’t worry, nothing will happen
4
It will move around and you won’t have to stir it manually as often 🥳
5
The dulce de leche will darken and thicken; time to take out the plate
6
Now it’s almost ready. It’ll be very runny while hot
7
Transfer to a bowl set over ice water and stir constantly while it cools down
8
Mix well to ensure a creamy consistency
Check out my other content @VintageKitchen on Jumprope.

From condensed milk

First of all, I never make it from condensed milk because I can easily find a million brands in the supermarket here, or I make it myself from scratch, as explained above 👆🏻
That said, I don't know in your part of the woods, but here they don't sell the can anymore but a plastic container that I particularly don't like at all, and most of my friends don't either. But we're stuck with it.

  • So here are the links to make dulce de leche from condensed milk:
  • In the oven: the David Lebovitz homemade dulce de leche recipe is the best and stands the test of time because it doesn't matter if you don't have a can and it can be made in an oven.
  • Boiling the can: there are a lot of recipes online and there's not much science to it, just boil the can of condensed milk for a certain amount of time. This recipe for making dulce de leche from a can works great.
  • In the microwave or stovetop: I tried both and it doesn't quite work. The dulce de leche doesn't happen before the milk boils over or turns into a solid mess.
Close up of jar with dulce de leche on a white surface

Variations

  • Darker dulce de leche: use more baking soda, up to a teaspoon per 4 cups (1 liter) of milk.
  • Cream: I like to add some cream sometimes, 1 tablespoon per cup of milk. It renders a somewhat creamier and more unctuous jam.
  • Sweeter: you can add up to ¼ more cup of sugar per cup of milk.

Storing

  • Refrigerator: this is the best way to keep dulce de leche and it keeps indefinitely, or pretty much. I never saw a dulce de leche go bad, ever. What does happen is that it will eventually turn grainy due to crystallization, and it dries out. But for this to happen it usually takes months.
  • Containers: I like glass jars with tight fitting lids, they are the best way to keep it. Plastic containers also work.

You can, in theory, freeze it. But there's no point since it keeps for so long in the fridge.

Dulce de Leche Recipes

Brownies

The classic combination of chocolate and dulce de leche is taken up a notch in this recipe from the fantastic baker David Lebovitz. A recipe to make again and again.

Close up of brownies oozing dulce de leche, white table, blue cloth

Coconut Fudge Truffles

A different take on both fudge and truffles, this is a no-bake recipe that is a crowd-pleaser.

Coconut dulce de leche fudge balls in grey bowl, white cloth

Banana Muffin Cream Cake

Banana and dulce de leche are one of the best flavor combinations ever! This take on the banoffee cake is super easy to make and quickly to disappear.

Half banana cake topped with dulce de leche and whipped cream on a white cake stand

Chocolate Layer Birthday Cake

If you never tried a chocolate layer cake filled with dulce de leche you should asap! it's one of the best combinations. This one below, with meringue, is the sophisticated option.

Close-up of chocolate layer cake with meringue and dulce de leche. White plate, grey background

Uses

Dulce de leche has many uses:

  • Filling - is the sweet of choice for traditional alfajores, and also walnut alfajores. Most cakes go fantastically well with it, my favorite is a chocolate layer cake, but this vanilla cake recipe is regularly eaten with some of it on top.
  • Sauce - if you thin it with water, milk, cream or a liquor you can top ice cream, crisps, granola, pancakes and so many other things.
  • Substitute - as a rule, most recipes that have peanut butter or Nutella can be made with dulce de leche. I regularly make the chocolate oat bars, and our wildly popular peanut butter brownies with it (same volume).
Glass jar with dripping caramel sauce, spoon inside, white background

Let me know in the comments below if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

If you like the recipes in this blog, consider subscribing and getting all new posts by email. As a thank you, we'll also send you a FREE recipe e-book and our Guide to Freezer Baking!

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Close up of jar with dulce de leche on a white surface

Dulce de Leche Recipe

★★★★★ 5 from 9 reviews
  • Author: Paula Montenegro
  • Prep Time: 5
  • Cook Time: 120
  • Total Time: 2 hours 5 minutes
  • Yield: 1 ½ cups 1x
  • Category: Sauces
  • Method: Stovetop
  • Cuisine: Argentinian
Print Recipe
Save Recipe Recipe Saved

Description

This truly is the best recipe for making dulce de leche scratch, that wonderful sweet milk jam from Argentina, where I'm from. In this post, you'll find the most useful tips ever that were handed down from generations in my family making it.


Ingredients

Scale

For regular dulce de leche:

  • 4 cups (1 lt.) of whole milk
  • 1 cup (200g) white granulated sugar
  • ½ teaspoon baking soda
  • 3 tablespoons heavy cream (optional; I use it because it makes a richer dulce de leche)
  • Vanilla drops (optional)
  • Pinch of salt (optional)

For thicker dulce de leche:

  • 1 cup regular dulce de leche (homemade or store-bought)
  • 1 tablespoon cornstarch
  • ½ tablespoon milk

Instructions

For regular dulce de leche:

  1. Heat the milk (and cream if using) over medium heat in a large saucepan with high sides and double or triple bottom.
  2. Add the sugar when it’s warm and mix. 
  3. Add the baking soda and stir until it dissolves.
  4. When it starts to boil, lower the heat to a minimum but keep it simmering.
  5. At this point is where you can add a plate upside down, glass marbles, or some other small glass object that can withstand the heat. What they do is move around so it ‘stirs’ the mixture and also helps with crystallization.
  6. Let it reduce, stirring every so often, about an hour, or an hour and a half. This depends on the amount of milk you’re using and the amount of heat. 
  7. It darkens from the bicarbonate and thickens. If you added a plate you can stir once in a while, but it not, you should stir more often.
  8. At some point, usually an hour from the moment it starts to simmer, it gets quite dark and thickens. At this point, it’s almost ready. Maybe a few minutes more. Make sure you take out the plate and stir constantly during these last moments.
  9. If you put a little on a plate it will run immediately, be quite liquid. It will thicken a lot as it cools and even more in the refrigerator.
  10. Remove from the heat, add vanilla and salt if using, transfer to a bowl and let cool. If you stir over a bowl with ice water it will cool faster and generally makes it creamier because there’s a smaller chance of crystallization. 
  11. Whisk at the end before refrigerating to make it as creamy as possible. 
  12. Fill a jar and keep refrigerated.

For thicker dulce de leche:

  1. Mix cornstarch and milk in a small bowl or cup.
  2. Put the dulce de leche in a small saucepan over low heat.
  3. Stir constantly, and when the dulce de leche becomes more liquid, add the cornstarch slowly while stirring with a wooden spoon.
  4. Bring the mixture to a slow boil, stirring all the time. You don't want the mixture to stick.
  5. Boil for about 2 minutes, being careful it doesn't burn in the bottom of the pan. Check that it has somewhat  thickened, but remember it will completely set after it's cooled and refrigerated. 
  6. Let cool completely and refrigerate for 1 hour before using, or for several weeks in a closed jar. 

Notes

Milk - use whole milk for the best results. This is a jam and the richness and fat in regular milk make for a more luscious product.

Cream - it adds even more richness, so I hardly make it without if I have some at home. 

Sugar - regular granulated sugar is what you want. I did try it with powdered sugar but the result is grainy. Brown sugar might work, but sometimes the consistency is not right.

Baking soda - this ingredient is crucial if you want a brown color. Use more for deeper caramel color and less for a more tea-with-milk type of hue.

Vanilla and salt - these can be categorized as optional, but I think a few drops of vanilla and a small pinch of sea salt deepen the flavor and make this milk jam so much tastier!

Saucepan: it should be deep because the milk when it boils can creep up quickly and you don't want it to spill, and heavy-bottomed because there's way less possibility of it scorching or sticking.

The plate inside: this is a peculiar tip and you can see it in the video tutorial above, but it's what they did in the old days, back when most of the food was homemade and took all day. My grandmother used glass marbles, but those are hard to find nowadays. The next best thing was a plate upside down, though I also use the super small glass things I show in the video also. The idea is to have something that moves around, mimicking stirring, so you don't have to do it manually. Because you need to stir very often otherwise.

Commercial dulce de leche: you can buy it online. My favorite ones that are usually available are: Cachafaz Dulce de Leche, Havanna Argentina Dulce de Leche sauce, and DDL&Co. premium dulce de leche.

Keywords: dulce de leche recipe

Did you make this recipe?

Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog


Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.
Previous Post: « Pumpkin Chocolate Chip Muffins
Next Post: Gingersnap Cookies (one-bowl recipe) »

Reader Interactions

Comments

  1. Moop Brown says

    October 19, 2020 at 12:22 am

    I love Dulce de Leche and really appreciate all of your tips and how easy to understand this recipe is. Thanks!

    ★★★★★

    Reply
« Older Comments

Thank you for leaving a review for this recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Person with kitchen apron, text and bookcase background

Hi, I'm Paula!

A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

More about me →

Featured in:

Several colorful logos on white canvas

Seasonal Favorites

  • Lemon Lime Yogurt Cake
  • Blood Orange Sour Cream Cakes
  • Lemon Coconut Sheet Cake
  • Sesame Asian Noodle Salad
  • Margarita Lime Pie (with tequila!)
  • Lemon Almond Cake

Very Popular Cookies

  • Mexican Wedding Cookies (Snowballs)
  • Chocolate Sandwich Cookies
  • Lemon Crinkle Cookies (with video!)
  • Jam Tarts (Scandinavian Jam Cakes) with video!
  • Ottolenghi's Olive Oil Crackers
  • Almond Butter Chocolate Cookies (with video!)

Footer

About

The author
Privacy Policy
Amazon Associate
Cookie policy
Accessibility

Contact

Sign Up! for emails and updates
Contact
FAQ

As an Amazon Associate, I earn from qualifying purchases.
Copyright © 2020 Vintage Kitchen Notes