Dulce de Leche 
(Latin American caramel spread)

A large dollop of dulce de leche
Image by Kai Hendry

Dulce de leche, is a sweet caramel spread popular throughout Latin America and used as a spread for bread, pastries, cakes, crepes and cookies like Argentinian alfajores cookies.

It is known as cajeta in Mexico, manjar blanco in Peru, Chile and Bolivia, and arequipe in Colombia.

Dulce de Leche

Course: Desserts, Dessert SaucesCuisine: Argentina
Servings

4

servings

Dulce de leche, is a sweet caramel spread popular throughout Latin America and used as a spread for bread, pastries, cakes, crepes and cookies like Argentinian alfajores cookies.

Ingredients

  • Whole milk — 4 cups

  • Sugar — 1 1/4 cups

  • Vanilla — 1 teaspoon

  • Baking soda — 1/4 teaspoon

Directions

  • Add all the ingredients to a heavy-bottomed saucepan and stir well to dissolve the sugar completely.
  • Set the saucepan over medium heat and bring to a boil. Reduce heat to very 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 to 2 weeks.

Dulce de Leche Notes and Variations

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

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