Vanilla dulce de Leche

    1 hour

    This is a milk-based sauce popular throughout Latin America. Milk sweetened with vanilla and sugar is cooked to make a wonderful, versatile caramel-like cream. You can eat it alone, use it to fill cakes, or serve over bananas, ice cream or any other pud!

    73 people made this

    Serves: 32 

    • 3L (5 1/8 pints) semi skimmed milk
    • 1 vanilla bean
    • 1kg (2 lb) caster sugar
    • 1 teaspoon bicarbonate of soda

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a large saucepan, bring milk to the boil over medium-high heat. Remove from heat and strain through cheesecloth or muslin. Return to pan.
    2. Cut vanilla pod in half and add the seeds to the milk. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved. Just as the milk mixture begins to boil, stir in the bicarbonate of soda. Reduce the heat to medium, stirring constantly until mixture thickens. When a wooden spoon drawn through the mixture leaves the bottom of the pan visible, and the mixture is light brown in colour, remove the pan from the heat.
    3. Place the pan in an ice bath and stir constantly until dulce de leche is cold. Store in airtight container in refrigerator.


    Dulce de leche is usually one sixth the size of its original volume.

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    Reviews in English (65)


    Something else. Previous reviewers' frustration with this recipe is probably the fault of a certain vagueness in the directions. the liquid needs to be reduced to about half its original volume. It will foam up considerably when first reaching an active simmer, and again when the baking soda is added. After that, it will be relatively well-behaved for a while and the heat can be turned up, though constant stirring will still be needed to keep the bottom from burning. When it's nearly ready, it will suddenly get very foamy again. After that, you can keep testing small samples on a chilled plate to see how much it stiffens up; if you evaporate it too far down, you may end up with something more like soft fudge -- still perfectly edible, but perhaps not what you had in mind. I'm not sure why this recipe suggests chilling the dulce de leche *before* placing in jars, which seems like an invitation for trouble of various kinds. For a start, it's much easier to scrape it out when it's still hot. One last cleanup note-- instead of tossing the sticky pot into the sink to soak off the caramel you couldn't scrape out, pour a bit of plain milk into it and gently reheat it on the stove while stirring. Hey presto: caramel  -  15 Sep 2008


    Great recipe for authentic dulce de leche! Be sure to use a wide, deep saucepan that will allow the milk to bubble and foam a bit. I kept the mixture at a steady simmer-almost-boil the whole time, and it was ready in about 45 minutes. Also, the recipe should note that the dulce de leche is ready when a spoon leaves a path in the bottom of the pan that disappears after a second or two. Any longer and the dulce de leche will be too stiff after it cools.  -  15 Sep 2008


    To ladies that don't know what "dulce de leche" is,I suggest them to give it a try!!,spread it over buttered toast and you'll see what I'm talking about!!. Juliana,keep converting recipes!!!.  -  15 Sep 2008