What Is Dulce de Leche?
Dulce de leche means “sweet milk” in Spanish. It’s made by slowly cooking milk and sugar until the natural sugars caramelize and the mixture thickens into a golden-brown spread.
Think of it as:
- thicker than caramel sauce
- creamier than toffee
- smoother than fudge
It has a deep butterscotch flavor with a soft milky sweetness that feels comforting and indulgent at the same time.
The long, slow cooking is what gives it that dreamy texture you see in the image — thick ribbons that fall slowly from the spoon.
🧂 Ingredients
Simple ingredients. Big flavor.
- 1 liter whole milk (full fat for creaminess)
- 300 g granulated sugar
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- pinch of salt (optional but recommended)
Optional additions:
- 1 tablespoon butter (extra shine and richness)
- cinnamon stick (warm flavor)
- sea salt flakes (for salted caramel taste)
🥛 Why These Ingredients Matter
Whole Milk
Full-fat milk gives that creamy, velvety texture. Skim milk won’t give the same richness.
Sugar
Sweetens and helps caramelization. White sugar works best for a clean color.
Baking Soda
This is the secret. It:
- speeds caramelization
- gives deeper brown color
- prevents curdling
Don’t skip it.
Vanilla
Adds warmth and balances sweetness.
🍲 Equipment Needed
- Heavy bottom pot or Dutch oven
- Wooden spoon or silicone spatula
- Stove
- Jar for storage
A thick pot is important so the milk doesn’t burn.
👩🍳 Step-by-Step Instructions
Step 1 – Mix Everything
Pour the milk into your pot.
Add:
- sugar
- baking soda
- salt
Stir well until sugar dissolves.
Turn heat to medium.
Step 2 – Bring to a Gentle Boil
Heat slowly while stirring.
You’ll see:
- small bubbles forming
- light foam on top
Once it starts boiling, reduce heat to LOW.
Low and slow is the key. Never rush.
Step 3 – Simmer Patiently
Let it simmer uncovered for 60–90 minutes.
Stir every 5 minutes at first.
Later, stir more often.
Watch the color change:
- white → cream → beige → light caramel → deep golden brown
Your kitchen will smell AMAZING at this point 😍
Step 4 – Thickening Stage
After about an hour:
It starts thickening.
Now:
- stir constantly
- scrape bottom to avoid burning
The mixture will look glossy and heavy.
When you lift the spoon, it should fall in thick ribbons (like the photo).
That’s perfect texture.
Step 5 – Add Vanilla
Turn off heat.
Stir in:
- vanilla
- butter (optional)
Mix until smooth and shiny.
Step 6 – Cool
It will look slightly thin when hot.
Don’t worry.
It thickens A LOT while cooling.
Let it cool 20–30 minutes.
Then transfer to jar.
✨ Texture Tips
Perfect dulce de leche should be:
✔ smooth
✔ creamy
✔ glossy
✔ thick but pourable
✔ no graininess
If too thick → add 1–2 tbsp warm milk
If too thin → cook 5–10 minutes more
🍰 How To Use Dulce de Leche
This is where the fun begins.
Spread it on:
- toast
- pancakes
- waffles
- crepes
- croissants
Drizzle on:
- cheesecake
- brownies
- ice cream
- cake slices
- apple pie
Fill:
- sandwich cookies
- donuts
- macarons
- cupcakes
- layer cakes
Or honestly… eat it straight with a spoon 😂
🍪 Recipe Ideas Using This Caramel
Dulce de Leche Cake
Layer vanilla sponge with this caramel between layers.
Banoffee Pie
Banana + cream + dulce de leche = heaven.
Caramel Latte
Add 1 spoon to hot coffee.
Caramel Stuffed Cookies
Fill cookie dough with a spoonful before baking.
No-Bake Cheesecake Topping
Swirl it on top for instant upgrade.
🧊 Storage Tips
Store in airtight jar.
Fridge: up to 2 weeks
Freezer: 2 months
To reheat:
Microwave 10–15 seconds or warm in hot water.
🔥 Pro Tips For Perfect Results
Stir often
Prevents burning and sticking.
Use low heat only
High heat makes grainy texture.
Don’t rush
Slow cooking = deep flavor.
Heavy pot only
Thin pans burn milk fast.
Patience = creaminess
The longer it cooks gently, the smoother it gets.
💡 Quick Shortcut Method (Condensed Milk Version)
If you want a faster way:
Use:
- 2 cans sweetened condensed milk
Simmer cans (unopened) in water for 2–3 hours.
OR
Cook condensed milk in a saucepan 40–50 minutes.
Same caramel taste, quicker method.
But traditional milk version tastes richer and fresher.
🧡 Why You’ll Love This Recipe
This isn’t just caramel sauce.
It’s:
- nostalgic
- comforting
- luxurious
- homemade
- budget friendly
- made from simple ingredients
The texture is silky, stretchy, and spoon-coating — exactly like the photo you shared.
Once you taste homemade dulce de leche, store-bought will never compare.
🍮 Final Thoughts
There’s something magical about transforming simple milk and sugar into this thick golden cream. Watching it slowly darken and thicken feels almost therapeutic. And when you finally dip a spoon and taste that rich caramel flavor… totally worth the wait.