Dulce de leche

 Here’s a rich, creamy dulce de leche recipe — that golden caramel spread you can drizzle on desserts, toast, or even eat by the spoonful. 🍮✨

🥛 Dulce de Leche (Caramelized Milk)

There are a few methods. I’ll give you the classic stovetop method and a quick condensed milk shortcut.

Method 1: Stovetop (from scratch)

Ingredients

  • 1 liter (4 cups) whole milk

  • 1 cup sugar

  • ¼ tsp baking soda

  • 1 tsp vanilla extract (optional)

Instructions

  1. In a heavy-bottomed pot, combine milk, sugar, and baking soda.

  2. Heat over medium, stirring until sugar dissolves.

  3. Reduce to low heat and simmer uncovered, stirring occasionally.

    • Don’t rush — it takes 1.5–2 hours.

    • Milk will thicken and turn a golden caramel color.

  4. Stir in vanilla at the end.

  5. Let cool slightly; it will thicken more as it cools.

Method 2: Quick Sweetened Condensed Milk Shortcut

Ingredients

  • 1 can (14 oz / 400 g) sweetened condensed milk

Instructions

  1. Remove the label from the can.

  2. Place the unopened can in a pot, cover with water completely.

  3. Simmer gently for 2–3 hours, keeping the can submerged (add more water as needed).

  4. Let the can cool completely before opening.

  5. Voilà — smooth, thick dulce de leche ready to enjoy.

💡 Tips

  • For a thicker spread, cook a bit longer. For a softer sauce, cook less.

  • Store in an airtight jar in the fridge for up to 2 weeks.

  • Can be used in cakes, pancakes, ice cream, toast, or cookies.

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