New This Month

Dulce de Leche


The name of this caramel-like confection, from Argentina and Uruguay, loosely translates to "milk candy." In a traditional process, sugar and milk are cooked over low heat for hours, until the mixture becomes thick and golden, but you can make your own in under an hour. Use it to make our Pumpkin Bread Pudding.

  • Yield: Makes 2 cups

Source: Everyday Food, November 2010


  • 6 cups whole milk
  • 1 1/2 cups sugar
  • 1/4 teaspoon coarse salt
  • 3/4 teaspoon baking soda


  1. In a medium saucepan, bring milk, sugar, and salt to a simmer over medium. Remove from heat and whisk in baking soda (mixture will foam). Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl. To store, let cool and refrigerate in an airtight container, up to 2 weeks.

Cook's Notes

Dulce de leche is great spread on toast, drizzled over tropical fruit such as mango, used as a dip for apple slices, or whipped into butter and spread on cornbread.

Reviews Add a comment

  • BakersGonnaBake
    4 NOV, 2013
    How long will this recipe last?
  • glorybees7
    12 OCT, 2012
    Easy dulce de Leche: Pour one can of sweetened condensed milk, into the top of a double boiler. Heat for 1-2 hours depending upon how thick you like. The top of the double boiler should be touching the water as it boils. Stir occasionally to prevent burning. It will thicken upon cooling, too.
  • julianndowns9
    18 NOV, 2011
    you should definitely make this portion of the recipe the night before. And, don't start at 10pm. this is something that needs to happen early on in the day as this takes a fair amount of time and a watchful eye as the milk curdles quickly. I made last year for thanksgiving and i swore to myself that the dulce de leche part was going to be store bought. But, I was suckered into the real deal by other family members.
  • foodlover07
    16 NOV, 2011
    The timing worked fine for me - about 45 min. I added 2 TBSP pure maple syrup to bring out the fall flavors for the pumpkin bread pudding.
  • FutureLibrarian
    25 NOV, 2010
    The time is WAY off! It took me over three hours to get it to the right consistency. It tastes absolutely wonderful, but it is not a quick recipe by any means. Wish I had known, then I wouldn't have started it at 10pm!
  • TheNewBean
    23 NOV, 2010
    This was delicious and easy. The only problem was the cook time. I had to double it to about 3.5 hours to get the right color and consistency, but it was wonderful!