Dulce De Leche (Caramelised Milk Spread)
Why this recipe works
- Slow reduction: Gently simmering milk and sugar concentrates the dairy and develops the characteristic caramelised flavour without needing separate caramel.
- Smooth finish: Bicarbonate of soda helps the mixture brown evenly, while straining at the end catches any small lumps for a glossy spread.
- Keeps well: The finished dulce de leche thickens as it cools and can be stored chilled, making it useful for desserts, fillings and breakfasts throughout the week.
Get the most out of this recipe
Timing notes
- Mostly hands-off, but not unattended: The active work is mainly stirring and scraping, but the long simmer needs regular attention so the milk reduces evenly.
- It thickens as it cools: Stop cooking when the mixture is glossy and spoonable; it will firm up further at room temperature and again in the fridge.
- Bring back to spoonable texture: If chilled dulce de leche is too firm, let it sit briefly at room temperature or warm it gently over low heat, stirring until smooth.
Ingredient notes
- Use whole milk: Whole milk gives the best body and creamy finish; lower-fat milk will reduce differently and produce a thinner, less rounded spread.
- Caster sugar dissolves quickly: Caster sugar melts readily into the milk at the start, helping the mixture cook evenly before it begins to reduce.
- Add bicarbonate carefully: Whisk it into the hot milk and expect brief foaming, then reduce the heat so the mixture settles into a gentle simmer.
Common mistakes
- Letting it boil too hard: A rolling boil can scorch the milk and make the texture grainy; keep the heat low enough for a steady, gentle simmer.
- Missing the base and corners: Dairy solids can catch where the pan is hottest, so scrape the base and edges regularly as the mixture thickens.
- Taking it too far: Remove it from the heat once a spatula leaves a trail that slowly closes; over-reducing can make the spread too stiff after cooling.
Make-ahead tips
- Make it in advance: Dulce de leche stores well once cooled, so it can be prepared before assembling cakes, biscuits, sundaes or filled pastries.
- Loosen gently: Warm chilled dulce de leche over low heat, stirring often, until it returns to a smooth, spreadable consistency.
- Freezer-friendly: Freeze in an airtight container and thaw overnight in the fridge before stirring smooth and using.
Equipment you'll need
Ingredients
Instructions
- In a large saucepan, whisk together the milk, caster sugar and salt over medium heat until the sugar dissolves and the milk is steaming but not boiling.
- Whisk the bicarbonate of soda into the hot milk mixture; it will foam up briefly. Reduce the heat to low so the mixture sits at a gentle simmer.
- Simmer gently, stirring and scraping the base and corners regularly, until it turns a deep golden caramel colour and reduces to a thick, glossy consistency. This usually takes 90 to 110 minutes; adjust the heat so it never boils hard.
- When it coats the back of a spoon and a spatula dragged through leaves a clear trail that slowly closes, remove from the heat. Stir in the vanilla extract.
- Strain through a sieve into a bowl to catch any tiny lumps, then cool to room temperature. It will thicken further as it cools.
Recipe notes
Tips
- Use a heavy-based saucepan and keep the heat low; a steady, gentle simmer gives the smoothest texture and prevents scorching.
- If you see dark specks on the spoon or smell toasting, lower the heat immediately and stir more often, scraping the base well.
- Food safety note: this contains dairy; if serving to vulnerable groups, ensure it is fully cooked and cooled promptly, then store chilled.
Substitutions
- Replace vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace caster sugar with granulated sugar; it will dissolve a little more slowly, so whisk for an extra minute at the start.
Storage
- Refrigerate up to 14 days
- Cool completely, then store in a clean, airtight container in the fridge. To use, let it sit at room temperature for 10 minutes or warm gently in a saucepan over low heat, stirring, until spoonable; freeze for up to 3 months and thaw overnight in the fridge.
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Recipe overview
- Servings: 8 servings
- Total time: 2h 30min (25min active)
- Difficulty: Medium
- Cuisine: Latin American
-
Allergens:
Milk
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