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Argentine dulce de leche is a silky, caramel-colored spread made by slow-cooking whole milk and sugar together for 1.5–2 hours until thick and spreadable. This homemade version uses only milk, sugar, and vanilla extract for authentic flavor.
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Combine whole milk, sugar, and vanilla extract in a heavy-bottomed saucepan over medium heat.
Stir the mixture until the sugar dissolves completely.
Bring the mixture to a gentle simmer, stirring frequently to prevent scorching.
Continue cooking on low to medium-low heat, stirring regularly, until the mixture thickens and turns a deep caramel color.
The process takes approximately 1.5 to 2 hours of slow cooking and stirring.
Once the dulce de leche has reached a thick, spreadable consistency, remove from heat.
Allow to cool before transferring to a jar or container for storage.
Written automatically by CookOS, not by the creator.
Store cooled dulce de leche in an airtight jar at room temperature for several weeks or refrigerate for longer storage; rewarm gently on the stovetop or in the microwave before serving if needed.
heavy-bottomed saucepan
Written automatically by CookOS, not by the creator.
Approximately 1.5 to 2 hours of slow cooking and frequent stirring over low to medium-low heat until the mixture thickens and turns a deep caramel color.
Use a heavy-bottomed saucepan and stir frequently throughout cooking, especially on low to medium-low heat. Stir regularly to distribute heat evenly.
The mixture should have thickened to a deep caramel color and reached a thick, spreadable consistency. It will continue to thicken slightly as it cools.
Yes, you can double or halve the ingredients, but maintain the cooking technique: stir frequently and cook until the mixture reaches a deep caramel color and thick, spreadable consistency.
Transfer cooled dulce de leche to a jar or airtight container and store at room temperature for several weeks, or refrigerate for longer shelf life.
