Homemade Creamy Dulce de Leche
This golden, velvety dulce de leche is slow-cooked from scratch using just whole milk, sugar, and a touch of vanilla. The result is a rich, amber caramel that transforms the simplest ingredients into something truly special. Spread it on toast, swirl it into ice cream, or use it as a luscious cake filling.
🛒 Ingredients
4 servings
- 2.5 liters (10 cups) whole milk
- 500 g (2½ cups) granulated sugar
- 1 vanilla bean, split
- 1 pinch of baking soda
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Directions
- 1
Pour the milk and sugar into a large, heavy-bottomed saucepan. Scrape the seeds from the vanilla bean and add both seeds and pod to the pan. Heat over medium, stirring until the sugar dissolves completely.
- 2
Stir in the pinch of baking soda — it helps stabilize the color and creates a smoother texture. Reduce the heat to low.
- 3
Cook for 1½ to 2 hours, stirring regularly with a wooden spoon. Stir more frequently during the last 30 minutes to prevent sticking as the mixture thickens.
- 4
Check doneness by dropping a small amount onto a cold plate — it should hold its shape and display a deep golden-caramel color. Remove the vanilla pod and pour into sterilized jars while still hot.
💡 Chef's Tip
Dulce de leche thickens considerably as it cools, so pull it off the heat while it still looks slightly runny. Store in the fridge for up to 3 weeks. Gently warm in a bain-marie to restore its silky texture before serving.
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