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

How to Make Dulce de Leche (Traditional Method)

1. Combine. In a large, heavy saucepan, combine the milk, sugar, salt and vanilla bean, if using. Stir over medium heat until the sugar dissolves.
2. Bring to a boil. Watch the pot closely. As soon as the milk reaches a boil, remove it from the heat.
3. Add the baking soda. Dissolve the baking soda in 1 tablespoon of water and stir it into the milk. It will foam up, so add it slowly.
4. Simmer. Return the pan to low heat and keep the milk at a gentle simmer, uncovered. Stir every 5 to 10 minutes, scraping the bottom and sides.
5. Watch it change. After about 1 hour, the milk will begin to turn light beige. Keep simmering and stirring for another 45 to 60 minutes.
6. Stir more often at the end. In the last 20 minutes, as it darkens to golden caramel and thickens, stir almost constantly so it does not stick or scorch.
7. Check the texture. It is ready when it coats the back of a spoon thickly and falls from the whisk in slow ribbons. Remember that it thickens as it cools.
8. Finish. Remove the vanilla bean, or stir in vanilla extract now. For a perfectly smooth texture, strain it through a fine sieve.
9. Cool and jar. Pour into a clean glass jar and let it cool before covering.

Shortcut Method With Condensed Milk

1. Pour into a saucepan. Pour the condensed milk into a small, heavy saucepan with the salt.
2. Cook gently. Cook over low heat, stirring constantly with a heatproof spatula, for 20 to 30 minutes, until it turns golden caramel and thick.
3. Cool. Transfer to a jar and let it cool.

Please never boil an unopened can of condensed milk. It is an old method, but a sealed can can burst under pressure.

Tips for Perfect Dulce de Leche

• Keep the heat low. Patience gives you the smoothest, richest flavor.
• If small lumps form, whisk well or blend for a few seconds.
• For a darker caramel, simply cook 10 to 15 minutes longer.
• For a pourable sauce, stir in a few tablespoons of warm milk.

Variations and Ways to Enjoy It

Spread it on warm toast or pancakes, drizzle it over vanilla ice cream, fill crêpes, layer it in a cake, or sandwich it between butter cookies for Argentine-style alfajores. It is also wonderful stirred into coffee or swirled into brownie batter before baking.

For a salted caramel twist, stir ½ teaspoon of flaky sea salt into the warm dulce de leche.

How to Store Dulce de Leche

Keep homemade dulce de leche in a sealed glass jar in the refrigerator for up to 3 weeks. It firms up when cold, so warm it gently for a few seconds in the microwave before spreading. You can also freeze it for up to 3 months.

Nutrition Information

One tablespoon provides approximately 60 to 70 calories. A little goes a long way, so a spoonful is usually all you need to sweeten a dessert.

Final Thoughts

Making dulce de leche at home is a small, patient kind of kitchen happiness. A pot of milk, a little sugar and a quiet afternoon turn into something golden, glossy and truly special.

Make a jar this weekend. Keep some for yourself and tie a ribbon around another for someone you love.

With love, from Grandma's kitchen ❤️