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.

  • 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.

Cook's Notes

To store, let cool and refrigerate in an airtight container, up to 2 weeks.


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