Dulce de Leche

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.


  • 6 cups whole milk

  • 1 ½ cups sugar

  • ¼ teaspoon coarse salt

  • ¾ 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.

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