Argentina | Bolivia | Chile | Mexico | Peru | Desserts | Milk

CC Kai Hendry
 Dulce de Leche Recipe

Dulce de Leche

(Latin American caramel spread)

Yield: About 3 cups


INGREDIENTS PREP AMOUNT
Whole milk 4 cups
Sugar 1 1/4 cups
Vanilla 1 tsp
Baking soda 1/4 tsp

METHOD

Basic Steps:  Boil → Simmer → Chill
  1. Add all ingredients to a heavy-bottomed saucepan and stir well to dissolve sugar.
  2. Bring to a boil over medium heat. Reduce heat to low and simmer, stirring frequently, until thickened and caramelized, about 1 to 1 1/2 hours. Transfer to a clean glass jar and refrigerate. Will keep for 1-2 weeks.

VARIATIONS

  • Goat's milk is used in Peru and Mexico.

NOTES

  • This sweet caramel spread is popular throughout Latin America. Dulce de leche is used as a spread for bread and pastries. It also fills cakes and tortes. It is particularly tasty layered between crepes or in the cookies known as alfajores.
  • Known as cajeta in Mexico, natillas in Peru, manjar blanco in Chile and Bolivia, and arequipe in Colombia.