Homemade Dulce de Leche on the Stovetop: Thick, Glossy Caramel From Just Milk and Sugar

Ingredients for Homemade Dulce de Leche

Traditional method (makes about 1 ½ cups)

• 4 cups whole milk: the richer the milk, the creamier the dulce de leche.
• 1 ¼ cups granulated sugar: gives sweetness and that caramel color.
• ¼ teaspoon baking soda: helps the milk brown and prevents it from curdling.
• 1 vanilla bean, split, or 1 teaspoon vanilla extract: for a warm, sweet aroma.
• Pinch of salt: balances the sweetness.

Shortcut method (makes about 1 ¼ cups)

• 1 can (14 oz) sweetened condensed milk.
• Pinch of salt: optional.

Notes on Ingredients and Equipment

Use whole milk only. Low-fat or skim milk will not give you the same body and richness. Some cooks like to replace 1 cup of the milk with heavy cream for an extra-luxurious result.

The tiny bit of baking soda is important. Milk is slightly acidic, and as it cooks for a long time, that acid can make it curdle. Baking soda neutralizes the acid and also speeds up the browning. Do not use more than the recipe says, or the dulce de leche may taste soapy.

Choose a heavy-bottomed, wide saucepan that holds at least 4 quarts. The milk foams up when it first boils, and a wide pan helps the liquid evaporate faster.

For the shortcut, any brand of sweetened condensed milk works. Do not confuse it with evaporated milk, which has no sugar and will not turn into dulce de leche.

About the vanilla. A real vanilla bean gives little black specks and a lovely perfume, but pure vanilla extract stirred in at the end works just as well. Some cooks also add a small cinnamon stick to the pot, which is very traditional in Mexico.