There are days when I have fresh milk from the market and I'm not quite sure what to do with it. A few times a year, I choose to turn it into dulce de leche, even though I know it takes a whole day. The gradually changing color and thickening texture keep me curious, even though I've made this recipe enough times to know all its quirks.
Quick Info
Total time: 8-10 hours
Servings: 4 jars of 350 ml
Difficulty: medium (requires patience, not complicated techniques)
Ingredients
4 liters whole milk (preferably fresh, unskimmed)
800 g white sugar
(optional) 1 teaspoon baking soda – speeds up caramelization and intensifies the color, but is not essential
Instructions
1. Put the milk and sugar in a wide pot or directly in a heat-resistant stainless steel container. If you prefer more control (and don’t mind the risk of burns), you can use the bain-marie method: place the pot with milk in a large pot of water over low heat.
2. Stir at the beginning just to dissolve the sugar. If you want to use baking soda, now is the time to add it – it will foam up, so use a large pot.
3. Keep the heat on low. In the first 2-3 hours, it doesn't need constant supervision. Occasionally stir gently to prevent it from sticking to the bottom.
4. When it starts to thicken (after about 4-5 hours), the foam becomes dense. From this point on, stir more frequently, every 10-15 minutes. Use a silicone or wooden spatula to scrape the sides and bottom of the pot well.
5. When the volume reduces to about a quarter, the color transforms into a caramel beige. The texture will be noticeably thicker, almost like soft cream.
6. If you see lumps or clumps, you can use a whisk to homogenize the mixture, but they usually disappear if you stir well towards the end.
7. Check the texture on a cold plate: place a teaspoon of dulce de leche on it and let it cool for 2-3 minutes. If it doesn’t run and remains creamy, it’s ready. If you want it more liquid, stop cooking earlier.
8. Pour the hot dulce de leche into sterilized jars. Seal them with lids and turn them upside down for 5-10 minutes to create a vacuum.
9. After completely cooling, store the jars in a cool, dark place.
Why I Make This Recipe Often
Dulce de leche isn’t something I prepare weekly, but it keeps well in the fridge and is handy when I need an ingredient for creams, cakes, or just to drizzle over pancakes. I prefer the texture and taste achieved at home over store-bought versions. I can control how sweet and thick it is.
Tips and Variations
Tips
- Don’t rush the heat; the milk can easily stick or burn towards the end.
- A thick pot helps, as does the bain-marie method if you don’t want to supervise constantly.
- If using store-bought milk, choose the richest option; otherwise, it won’t thicken as well.
- Every hour, scrape the edges well with the spatula, where the milk caramelizes faster.
Substitutions
- White sugar can be replaced with brown sugar for a more intense caramel flavor, but it will also change the final color.
- Baking soda is not mandatory, but it shortens the process a bit and darkens the color. If omitted, the final texture will still be good, just a paler shade.
Variations
- For chocolate-flavored dulce de leche, add 2-3 tablespoons of cocoa towards the end and mix well.
- You can also add vanilla seeds or extract in the last 30 minutes of cooking.
- You can adjust the amount of sugar to taste, but not below 600 g for 4 liters of milk – otherwise, it won’t thicken properly.
Serving Ideas
- As a topping for pancakes, waffles, or crepes.
- In cakes, for creams or fillings (mix with butter or mascarpone).
- On toast, as a spreadable cream.
- In coffee, for a caramel flavor.
- As a filling for pastries or rolls made with yeast dough.
Frequently Asked Questions
How long should dulce de leche boil?
Between 8 and 10 hours on low heat, depending on the quantity, type of milk, and how thick you want it.
Can I use UHT or skim milk?
UHT milk works, but it has a blander taste, and the result is not as creamy. I do not recommend skim milk, as it won’t thicken and won’t have the desired flavor.
Can I shorten the boiling time?
Only partially: with baking soda, more vigorous boiling, and constant stirring, but I don’t recommend it – the final texture won’t be as smooth.
Why does the milk sometimes curdle?
If the milk isn’t very fresh or has started to sour, it can separate. In this case, it can no longer be used for dulce de leche.
Nutritional values (approx./100g)
Calories: 310
Carbohydrates: 62 g
Protein: 6 g
Fat: 6 g
Dulce de leche is very concentrated in sugar and calories, so it is used in small amounts when served.
Storage and Reheating
It keeps for 3-4 months in well-sealed jars, in a cool and dark place. Once opened, store in the fridge for up to 2-3 weeks. Freezing is not recommended. If it hardens too much, the jar can be placed in warm water or briefly heated in the microwave (10 seconds at a time, stirring between intervals).
Quick Info
Total time: 8-10 hours
Servings: 4 jars of 350 ml
Difficulty: medium (requires patience, not complicated techniques)
Ingredients
4 liters whole milk (preferably fresh, unskimmed)
800 g white sugar
(optional) 1 teaspoon baking soda – speeds up caramelization and intensifies the color, but is not essential
Instructions
1. Put the milk and sugar in a wide pot or directly in a heat-resistant stainless steel container. If you prefer more control (and don’t mind the risk of burns), you can use the bain-marie method: place the pot with milk in a large pot of water over low heat.
2. Stir at the beginning just to dissolve the sugar. If you want to use baking soda, now is the time to add it – it will foam up, so use a large pot.
3. Keep the heat on low. In the first 2-3 hours, it doesn't need constant supervision. Occasionally stir gently to prevent it from sticking to the bottom.
4. When it starts to thicken (after about 4-5 hours), the foam becomes dense. From this point on, stir more frequently, every 10-15 minutes. Use a silicone or wooden spatula to scrape the sides and bottom of the pot well.
5. When the volume reduces to about a quarter, the color transforms into a caramel beige. The texture will be noticeably thicker, almost like soft cream.
6. If you see lumps or clumps, you can use a whisk to homogenize the mixture, but they usually disappear if you stir well towards the end.
7. Check the texture on a cold plate: place a teaspoon of dulce de leche on it and let it cool for 2-3 minutes. If it doesn’t run and remains creamy, it’s ready. If you want it more liquid, stop cooking earlier.
8. Pour the hot dulce de leche into sterilized jars. Seal them with lids and turn them upside down for 5-10 minutes to create a vacuum.
9. After completely cooling, store the jars in a cool, dark place.
Why I Make This Recipe Often
Dulce de leche isn’t something I prepare weekly, but it keeps well in the fridge and is handy when I need an ingredient for creams, cakes, or just to drizzle over pancakes. I prefer the texture and taste achieved at home over store-bought versions. I can control how sweet and thick it is.
Tips and Variations
Tips
- Don’t rush the heat; the milk can easily stick or burn towards the end.
- A thick pot helps, as does the bain-marie method if you don’t want to supervise constantly.
- If using store-bought milk, choose the richest option; otherwise, it won’t thicken as well.
- Every hour, scrape the edges well with the spatula, where the milk caramelizes faster.
Substitutions
- White sugar can be replaced with brown sugar for a more intense caramel flavor, but it will also change the final color.
- Baking soda is not mandatory, but it shortens the process a bit and darkens the color. If omitted, the final texture will still be good, just a paler shade.
Variations
- For chocolate-flavored dulce de leche, add 2-3 tablespoons of cocoa towards the end and mix well.
- You can also add vanilla seeds or extract in the last 30 minutes of cooking.
- You can adjust the amount of sugar to taste, but not below 600 g for 4 liters of milk – otherwise, it won’t thicken properly.
Serving Ideas
- As a topping for pancakes, waffles, or crepes.
- In cakes, for creams or fillings (mix with butter or mascarpone).
- On toast, as a spreadable cream.
- In coffee, for a caramel flavor.
- As a filling for pastries or rolls made with yeast dough.
Frequently Asked Questions
How long should dulce de leche boil?
Between 8 and 10 hours on low heat, depending on the quantity, type of milk, and how thick you want it.
Can I use UHT or skim milk?
UHT milk works, but it has a blander taste, and the result is not as creamy. I do not recommend skim milk, as it won’t thicken and won’t have the desired flavor.
Can I shorten the boiling time?
Only partially: with baking soda, more vigorous boiling, and constant stirring, but I don’t recommend it – the final texture won’t be as smooth.
Why does the milk sometimes curdle?
If the milk isn’t very fresh or has started to sour, it can separate. In this case, it can no longer be used for dulce de leche.
Nutritional values (approx./100g)
Calories: 310
Carbohydrates: 62 g
Protein: 6 g
Fat: 6 g
Dulce de leche is very concentrated in sugar and calories, so it is used in small amounts when served.
Storage and Reheating
It keeps for 3-4 months in well-sealed jars, in a cool and dark place. Once opened, store in the fridge for up to 2-3 weeks. Freezing is not recommended. If it hardens too much, the jar can be placed in warm water or briefly heated in the microwave (10 seconds at a time, stirring between intervals).