Dulce de leche is the most common name for milk caramel in Spanish. It is prepared by slowly heating sweetened milk to create a product that derives its taste from caramelised sugar. The most basic recipe calls for slowly simmering milk and sugar, stirring almost constantly, although other ingredients may be included to achieve special properties. Much of the water in the milk evaporates and the mix thickens; the resulting dulce de leche.
A home-made form of dulce de leche is sometimes made by boiling an unopened can of sweetened condensed milk for 2 to 3 hours (or 30 to 45 minutes in a Pressure cooker), particularly by those living in countries where it cannot be bought ready-made. It is dangerous to do this on a stove: if the pot is allowed to boil dry, the can will overheat and explode. HT: Wikipedia
I found this recipe at Dalla Mia Cucina about 2 years ago and I have made it several times since. It’s become one of our favorites. It’s great for an ice cream topping, sandwiched between two cookies, drizzled over a piece of cake, or just by the spoonful. I love the little flecks in it from the vanilla bean. Look closely, can you see them?
All I can say is, “Thank you Laurie!!!”
This batch was suppose to make it’s way into an ice cream recipe that I’ve been wanting to make, but it didn’t. I procrastinated making the ice cream and by the time I was in the mood, the caramel sauce was history. The troops had found my stash.
Dulce de Leche
Directions
Combine all the ingredients in a large, heavy saucepan* and bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer the mixture briskly, stirring often with a wooden spoon, until thick, caramel colored, and reduced by half, 30 to 40 minutes.You will need to adjust the heat, sometimes up, sometimes down, to keep the mixture at a brisk simmer, but without it boiling over. The traditional test for doneness is to pour a spoonful of caramel cream on a plate. When it gathers in a thick puddle and no longer runs to the edges, the mixture is ready. Remove the vanilla bean and discard. You can eat it now or cover and refrigerate if you prefer it chilled.
* You must use whole milk for dulce de leche. Skim milk will burn during the reduction process.
**To avoid boil over, I use an 8 quart stock pot.
Print This Recipe
{ 1 trackback }
{ 15 comments… read them below or add one }
Divine! Great photos too!
That looks irresistible. It would make a fabulous ice cream. You’ll have to make another batch and post the recipe.
Perfect, Megan! Always wanted a Dulce de leche recipe that doesn’t invlve boiling the can!
Megan: I am the boil the can, let it cool and use….delicioso!
Photographs are so beautiful….
I want to eat this with a spoon.
OMG that looks fantastic! I could totally go for some of that over a big bowl of vanilla ice cream
mmmmm delicious! and far less dangerous LOL
Oh, this looks simply wonderful.
ooooh, i could eat this with a spoon and nothing else!
Megan…what an excellent recipe of such a decadent caramel.
I’ve made butterscotch sauce and yet never Dulce de Leche.
Your recipe had convinced me to make it and stop buying the gourmet jar.
Actually, Hubby keeps buying it…hence, I’ll have to surprise him with something better ;o)
Ciao for now and flavourful wishes,
Claudia
Are you talking about THE national sweet treasure of my country Uruguay ? Wow this dulce de leche is beautiful and you’d try cream of dulce de leche… more gorgeous too
Cheers,
Gera
Okay, I gotta lot to say here…:)
First, it wasn’t until I made my own dulce de leche that I realized I liked it. The canned/jarred stuff really isn’t the same.
Second, I love it!
Third, I live life on the edge and bowl my cans of sweetened condensed milk. I check it every 30 mins for 3 hours. I was nervous that first time.
I will though try your recipe now.
Fourth, and totally off the topic…I made PD’s banana pudding and everyone LOVED it especially my Dad. He’s who I made it for so, that was nice. Thanks!
Happy Friday!
~ingrid
Dulce de leche is my downfall.
Megan.. your so sweet! Thank you so much for the mention and liking this recipe enough to make it more than once!
You know I haven’t made it since I posted this recipe.. my husband deserves me to make this again though! 
How has your summer been.. Have you guys been camping this year? The weather has been great down here.. no fires yet..
xoxo
Excellent recipe of Milk Caramel. I love cooking but am surprised that I have never tried it before. Now I will, pretty soon thanks to your recipe