Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Dulce de Leche 3.7 (47) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 cups 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. Ingredients 6 cups whole milk 1 ½ cups sugar ¼ teaspoon coarse salt ¾ teaspoon baking soda Directions 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. Rate it Print