Argentine Milk Caramel (Dulce de Leche)
Dulce de leche Say it: DOOL-seh deh LEH-cheh
Dulce de leche is Argentina’s beloved milk caramel, made by slowly simmering milk and sugar until thick, glossy and deeply caramelized. It is eaten at breakfast on toast, spread between alfajores, spooned over ice cream, or straight from the jar as a sweet treat. The flavor is rich, milky and toffee-like, with a smooth, dense texture. Making it at home rewards patience: the mixture must bubble gently and darken gradually without scorching.
Argentine Milk Caramel (Dulce de Leche)
Dulce de leche
Pronounced DOOL-seh deh LEH-cheh
- Serves
- 6
- Prep
- 5 min
- Cook
- 1 hr 40 min
- Total
- 1 hr 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Combine the milk, sugar, baking soda and salt in a heavy-bottomed saucepan. Stir over medium heat until the sugar dissolves completely, about 3–5 minutes; do not let it boil hard.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered, stirring every 10–15 minutes and scraping the bottom of the pan, for about 1 1/2 hours; the liquid should bubble lazily and slowly turn pale golden.
Continue cooking until the mixture has reduced by about half and is deep golden brown, 20–40 minutes more. It is ready when it coats the back of a spoon thickly and a drop placed on a cold plate holds a soft mound rather than running off.
Stir in the vanilla during the last 5 minutes of cooking. Remove the pan from the heat and let the dulce de leche cool for 10 minutes, then whisk until smooth.
Pour into a clean jar or bowl and cool completely; it will thicken further as it cools. Store covered in the refrigerator.
Regional variant: Dulce de leche repostero
For the firmer pastry-style version used in alfajores and cakes, use the same ingredients but simmer 20–30 minutes longer, until the mixture is very thick and a dab on a cold plate holds a firm peak. Cool completely; it should slice or pipe rather than flow.
Cook's notes
- Use a heavy-bottomed pan and keep the heat low; scorching gives the caramel a bitter taste.
- Stir more often during the final 30 minutes, when the mixture is thick and prone to catching on the bottom.
- For a pourable sauce, stop cooking a little earlier; for a firm pastry filling, cook a few minutes longer.
Serve with
Serve on toast, pancakes, ice cream or alfajores; pair with coffee or mate.
Make ahead and storage
Store in a sterilized jar in the refrigerator for up to 2 weeks; warm gently to loosen before serving.
