If you’ve never made your own dulce de leche before, this Homemade Dulce de Leche will change everything. With just whole milk, sugar, and a bit of time, you’ll create a rich, caramelized spread that’s pure comfort in a jar. It’s the kind of indulgence you’ll want to drizzle over toast, swirl into brownies, or eat straight from the spoon (no judgment here!).
What makes this version extra special? It’s cooked slowly on the stovetop, allowing the sugars to develop a deep, golden hue and the milk to reduce into silky perfection. No shortcuts, no cans—just pure, caramel goodness the old-fashioned way.
Interestingly, dulce de leche originated in Latin America, where it’s been loved for centuries. Whether enjoyed at breakfast, baked into pastries, or served with ice cream, it’s a beloved staple for a reason.
So go ahead—grab a spoon, a slice of toast, or a scoop of ice cream and experience the magic of this Homemade Dulce de Leche.
Recipe Yield: About 1 ½ cups
INGREDIENTS
4 cups whole milk
1 ¼ cups granulated sugar
½ tsp baking soda
INSTRUCTIONS
1. Combine ingredients:
In a large, heavy-bottomed saucepan, combine the milk, sugar, and baking soda. Stir to dissolve the sugar completely.
2. Bring to a simmer:
Place the pan over medium heat. Stir constantly as the mixture warms to avoid scorching. Once bubbles form at the edges, reduce the heat to low.
3. Simmer and stir:
Continue to simmer gently, stirring every few minutes with a heatproof spatula, scraping the sides and bottom. Around the 45-minute mark, the mixture will begin to turn golden.
4. Thicken and darken:
After about 1 hour to 1 hour 15 minutes, the milk will thicken into a rich caramel color and syrupy consistency. Stir more frequently as it darkens to prevent burning.
5. Check the consistency:
Once the mixture coats the back of a spoon and has a deep amber tone, remove from heat. It will thicken more as it cools.
6. Cool and store:
Let the Homemade Dulce de Leche cool for 15 minutes. Transfer to a clean glass jar and refrigerate. It keeps up to 3 weeks.
Helpful Tips to Perfect This Recipe
- Use a Wide Pan: More surface area helps the milk reduce faster and evenly caramelize.
- Stir Frequently: Especially in the last 30 minutes, to prevent scorching and ensure smooth texture.
- Don’t Rush the Simmer: Low and slow is key to developing rich, deep caramel flavor without curdling.
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