Desserts
Homemade dulce de leche
Make dulce de leche in an open saucepan with whole milk, sugar and vanilla. Learn to reduce it gently and check its thickness on a cold plate.
- Total time
- 190 min
- Servings
- 20
- Difficulty
- Medium
- Cuisine
- Latin American
Ingredients
Base
Flavouring
Method
Prepare the saucepan
Measure 1 litre of whole milk and 250 g sugar. Choose a heavy-based saucepan holding at least 3 litres and a heatproof silicone spatula. Chill a small plate for testing the consistency.
Dissolve the sugar
Add the milk and 250 g sugar to the pan. Heat over medium heat for about 8 minutes, stirring until the sugar crystals dissolve. Fill the pan no more than halfway.
Maintain a gentle simmer
When the milk starts rising, immediately lower the heat. Keep the pan uncovered with small bubbles; scrape the base every 3–5 minutes during the first hour. If foam rises, briefly take the pan off the heat.
Reduce the mixture
Continue over low heat for another 40–60 minutes. As the mixture turns beige and thickens, scrape the base and corners every 1–2 minutes. Avoid vigorous boiling that could scorch the bottom.
Check the consistency
Place a teaspoonful on the cold plate and wait 1 minute. It should move slowly when tilted and remain a little thinner than the finished spread. If it runs like milk, cook for another 5 minutes and repeat.
Add the vanilla
Remove from the heat and stir in 5 ml vanilla extract for 1 minute. If small lumps form, whisk gently by hand until smooth without splashing.
Cool without sealing
Transfer to a clean, heatproof container and cool for 30 minutes, stirring occasionally. Refrigerate for another 30 minutes before judging the texture. Do not leave it out of the fridge for more than 2 hours.
Store and serve
Once cold, cover and refrigerate for up to 7 days. Serve roughly 25 g portions with a clean spoon. This is not a preserve that can be stored at room temperature.
The step photos are illustrative.
Notes
Nutrition facts
1 of 20 servings
- Protein
- 1.6 g
- Carbohydrates
- 15 g
- Fat
- 1.7 g
- Saturated fat
- 1 g
- Fiber
- 0 g
- Sugars
- 15.1 g
- Sodium
- 22 mg
Informational estimate; brands, yield and uneaten fat or sauce affect the result. Quantities, times, servings and nutrition are AI proposals awaiting owner confirmation.
Reference source: USDA FoodData Central — SR Legacy (abril de 2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Milk and sugar slowly reduce in a wide, open saucepan into a caramel-coloured spread. This method never heats a sealed can.
Makes about 500 g, or 20 servings of 25 g. The 190-minute total includes 60 minutes of cooling; pan width and heat affect when it is ready.
Frequently asked questions
Why is it runny when taken off the heat?
It thickens as it cools. Use the cold-plate test before reducing it further so it does not become too firm.
Can I reduce the sugar?
This ratio was designed with 250 g. Reducing it changes texture, yield and storage; do not treat it as a shelf-stable preserve.
How long does it keep in the fridge?
Up to 7 days in a clean, covered container. Use clean utensils and discard it if its smell changes or mould appears.
