Homemade Creamy Dulce de Leche
Just four pantry staples are all it takes to create this golden, velvety milk caramel that melts on your tongue. Slow cooking works its quiet magic here — patience is the real secret ingredient. Spread it on toast, swirl it into ice cream, or use it as a decadent cake filling.
🛒 Ingredients
2 servings
- 3 liters whole milk
- 3½ cups white sugar
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
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Directions
- 1
In a large heavy-bottomed saucepan, combine the whole milk, sugar, cornstarch, and baking soda. Whisk thoroughly until all ingredients are fully dissolved.
- 2
Bring to a boil over high heat, stirring frequently to prevent the mixture from sticking to the bottom of the pan.
- 3
Once boiling, reduce heat to the lowest setting and simmer uncovered for 3 hours, stirring every 15–20 minutes.
- 4
The dulce de leche is ready when it turns a deep golden caramel color and coats the back of a spoon with a thick, creamy consistency.
- 5
Remove from heat, let cool completely at room temperature, then transfer to airtight jars and refrigerate.
💡 Chef's Tip
Substitute brown sugar for white to develop a deeper caramel flavor. Stir more frequently during the last 30 minutes to prevent scorching. Keeps refrigerated for up to 2 weeks.
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