Dulce de Leche
Dulce de leche is caramelized sweetness achieved through patience rather than heat. This Argentine staple emerges from a simple equation: milk and sugar transformed by time into deep amber complexity. The baking soda acts as a crucial buffer, preventing the mixture from scorching while coaxing out those subtle, almost nutty notes that distinguish homemade versions from the canned alternative. Making it teaches you how ingredient ratios matter more than temperature in building flavor.
Instructions
Combine Ingredients: In a large, heavy-bottomed pot, mix the milk, sugar, and baking soda.
Cook over low heat, stirring constantly to prevent burning.
Thicken: Continue to cook, stirring frequently, until the mixture becomes thick and caramel-colored, about 1-2 hours.
Flavor: Stir in the vanilla extract.
Cool: Let the dulce de leche cool, then transfer to a jar.
It will thicken further as it cools.
Pro Tips: Stir continuously and keep the heat low to prevent the milk from burning and sticking to the bottom of the pan.
A drop of vanilla extract added at the end of cooking enhances the flavor..
Watch the video
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
