How to make dulce de leche, traditional Argentine recipe

One of the pleasures of this life is to take without remorse a teaspoon of cocoa cream with hazelnuts or dulce de leche. Surely many of you are fans of this recipe, so we did not want to stop showing you how to make traditional dulce de leche at home.

It is a recipe that takes time to prepare. If we take ingredient calculations and the cooking time it is more economical to buy the dulce de leche than to do it, but the personal satisfaction of the homemade and the so superb result of this dulce de leche makes it worthy of preparing it at home. It is much smoother and richer than commercial.

However, if we are in a hurry and we can not (nor do we want to) wait, we can always resort to preparing express milk caramel, the easiest and fastest recipe for you just have to lift a finger. Of course, it is essential to have a pressure cooker. In this video we show how to do it.


For people
  • Whole milk 1 l
  • Sugar 350 g
  • 1/2 teaspoon baking soda
  • Vanilla

How to make traditional dulce de leche

Difficulty: easy
  • Total time 3 h
  • Cooking 3 h

Traditionally, dulce de leche was made in a copper pot, but we will use a normal casserole. We heat the milk with the sugar over medium heat, so that it dissolves. Add the baking soda and vanilla and stir. We can use the vanilla in the form of extract, essence or seeds, whatever we have, in the desired quantity to give a little aroma.

Let the mixture cook for about two hours, stirring occasionally with a wooden spoon so that it does not stick, on a rather low heat, it should not boil. The water contained in the milk will evaporate, the liquid will decrease and we will notice how, little by little, it thickens and takes on color.

The time is a little indicative, according to the fire of each one. The last hour is the most delicate since the dulce de leche is thicker and we should not stop stirring to avoid lumps or stick to the bottom of the casserole.

We remove from the fire when we get a consistency similar to that of a custard. Outside of the fire we continue stirring for 5 or 10 more minutes so that the dulce de leche cools down a little. We will notice how it still thickens and reduces a little more. We pour into jars and store, either sterilizing or refrigerating, as we prefer.

Tags:  Meats And Birds Fish Desserts 

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