Homemade Dulce De Leche Recipe

Homemade Dulce De Leche Recipe
Nutrition Information
  • Serves: 2
  • Calories: 315
  • Fat: 7 g
  • Saturated fat: 4.5 g
  • Trans fat: 0.4 g
  • Carbohydrates: 55 g
  • Sugar: 50 g
  • Sodium: 129 mg
  • Fiber: 0 g
  • Protein: 7 g
  • Cholesterol: 29 mg
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Dulce de leche is a caramel sauce eaten by a vast majority in South America. To make some great homemade Dulce de leche, follow this simple method.
  • Canned condensed milk - about 1½ cups
  • Canned evaporated milk - about 1⅔ cups
  • Baking soda - ½ tsp
  • Salt (optional) - a generous pinch
  • Cinnamon (optional) - 4 to 5 sticks
  • Corn syrup - 1 tsp
  • Vanilla - 1 tsp
  1. Add about 1½ cups of canned condensed milk, about 1⅔ cups of canned evaporated milk, 4 to 5 cinnamon sticks, ½ teaspoon baking soda and a generous pinch of salt to a cooking pot.
  2. Set the pot over a stove lit at medium heat and start stirring contents with a wooden spatula.
  3. Adjust the temperature if required so that the mixture in the pot simmers.
  4. Continue to stir the contents for about 30 to 45 minutes.
  5. The mixture gradually starts becoming much thinner than it initially was.
  6. Moreover, it will darken in colour as well.
  7. The mixture will start bubbling vigorously after being cooked at low heat for about 30 minutes.
  8. At this point, colour of the mixture would have changed to golden and it would be a lot thicker than before.
  9. To prevent the recipe from burning and thus sticking to the bottom of the cooking pot, it is vital that you keep stirring the mixture.
  10. To check if the caramel sauce is ready, take out the wooden spatula out of the mixture and form a ribbon of caramel sauce on the surface of the mixture.
  11. If the ribbon stays for about 10 seconds, the caramel sauce is ready.
  12. Another possible way to determine if the caramel sauce is ready, drag the spatula through the mixture, keeping it in contact with the bottom of the cooking pot.
  13. If the bottom of the pot remains visible for a few seconds before the mixture closes in on itself, the caramel sauce is ready and you can move on to the next step.
  14. Turn off the heat and allow about 10 minutes for the temperature of the caramel sauce to lower.
  15. Carefully remove all the cinnamon sticks that you added at the start, stir in 1 tablespoon of both vanilla and corn syrup as you empty the contents of the cooking pot in a glass bowl.
  16. Let the caramel sauce cool completely before eating it.

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