📝 About This Recipe
Born from the vibrant culinary traditions of South America, Dulce de Leche is a luxurious, silk-smooth caramel created through the magic of the Maillard reaction. This recipe yields a deep amber sauce with complex notes of toasted sugar, creamy vanilla, and a hint of sea salt that balances the sweetness perfectly. Unlike store-bought versions, this slow-simmered method produces a velvety texture and an authentic, nostalgic flavor profile that is truly world-class.
🥗 Ingredients
The Dairy Base
- 4 cups Whole Milk (high-quality, full-fat for maximum creaminess)
- 1/2 cup Heavy Cream (adds a luxurious mouthfeel)
Sweeteners and Aromatics
- 1 1/4 cups Granulated White Sugar
- 2 tablespoons Light Brown Sugar (for a hint of molasses depth)
- 1/4 teaspoon Baking Soda (essential for browning and preventing curdling)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1 teaspoon Pure Vanilla Extract (added at the end for fresh aroma)
- 1/4 teaspoon Flaky Sea Salt (to brighten and balance the sugars)
- 1 piece Cinnamon Stick (optional, for a subtle warm undertone)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or a copper jam pan, combine the whole milk, heavy cream, granulated sugar, and light brown sugar.
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2
Place the pot over medium heat and stir constantly with a wooden spoon or heat-resistant spatula until the sugar has completely dissolved.
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3
In a small bowl, dissolve the baking soda in a tablespoon of water, then stir it into the milk mixture. Note that the milk will foam slightly; this is normal.
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4
Add the scraped vanilla bean seeds, the pod itself, the cinnamon stick (if using), and the sea salt to the pot.
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5
Bring the mixture to a very gentle simmer. Once simmering, reduce the heat to low. You want tiny bubbles, not a rolling boil.
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6
Cook the mixture uncovered for about 90 minutes, stirring every 15 minutes. At this stage, the milk will begin to turn a very pale ivory color.
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7
After 90 minutes, increase the frequency of your stirring. The mixture will begin to thicken and darken to a light caramel hue.
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8
Continue to cook for another 30-45 minutes. Stir almost constantly now to prevent the sugars from scorching on the bottom of the pan as the water evaporates.
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9
Remove the vanilla pod and the cinnamon stick once the mixture reaches a rich, reddish-brown 'cajeta' color.
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10
Test the consistency: Dip a spoon into the sauce and run your finger through the back; if the line holds and the sauce is thick like a warm pudding, it is ready.
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11
Remove from heat immediately and stir in the pure vanilla extract. The residual heat will incorporate the flavor without cooking off the delicate aromatics.
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12
For an ultra-smooth finish, pour the hot dulce de leche through a fine-mesh sieve into a heat-proof glass jar.
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13
Allow the sauce to cool completely at room temperature. It will continue to thicken significantly as it cools.
💡 Chef's Tips
Always use a heavy-bottomed pot to ensure even heat distribution and prevent the sugar from burning. Do not skip the baking soda; it raises the pH of the milk which aids the Maillard reaction (browning) and ensures a smooth texture. If the sauce becomes too thick or 'grainy' after cooling, whisk in a tablespoon of warm milk to loosen it back to a spreadable consistency. Store in an airtight glass jar in the refrigerator for up to 3 weeks; the flavors actually deepen after a day or two of resting. For a 'Dulce de Leche Cortado' (a rustic, curdled version popular in some regions), simply omit the baking soda.
🍽️ Serving Suggestions
Drizzle warm over artisanal vanilla bean ice cream or a slice of New York-style cheesecake. Use as a decadent filling for classic Alfajores (shortbread sandwich cookies) rolled in shredded coconut. Serve alongside fresh fruit skewers featuring tart green apples, bananas, and strawberries. Stir a generous spoonful into your morning espresso or latte for a luxurious 'Dulce de Leche Macchiato'. Spread thickly over warm, toasted brioche or use as a dip for crispy, cinnamon-dusted churros.