Homemade Milk Jam (Dulce de Leche)
Silky, golden, and deeply caramel-flavoured, this homemade milk jam is pure magic from the simplest of ingredients. Slow-cooked to perfection, it's a versatile spread that elevates everything it touches — toast, waffles, ice cream, or a quiet spoonful straight from the jar.
🛒 Ingredients
4 servings
- 1 litre (4 cups) whole milk
- 400 g (2 cups) caster sugar
- 1 pinch of baking soda
- 1 tsp pure vanilla extract
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Directions
- 1
Combine the milk, sugar, baking soda and vanilla extract in a large, heavy-bottomed saucepan.
- 2
Heat over medium heat, stirring regularly until the sugar has fully dissolved and the mixture is smooth.
- 3
Place an upside-down deep plate at the bottom of the pan to prevent overflow, then bring to a gentle simmer over medium-low heat.
- 4
Cook for 1.5 to 2 hours, stirring more frequently in the last 30 minutes, until the mixture thickens and turns a rich golden-amber colour.
- 5
Remove from heat and let cool completely — it will thicken further as it cools. Transfer to a sterilised jar and refrigerate for up to 2 weeks.
💡 Chef's Tip
Whole milk is key for a creamy result. Stir in a splash of warm milk if it sets too firm. For a richer flavour, use brown sugar instead of white.
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