Homemade dulce de leche is a creamy caramel sauce made by slowly reducing milk and sugar on the stovetop for 1.5–2 hours until it reaches the desired thickness. This Chilean classic requires only three ingredients and no special equipment, making it simple to replicate in any home kitchen.
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Place the ingredients in a large pot and cook over medium-high heat, stirring until it boils. Remember that milk tends to foam a lot.
Keep it boiling to reduce, and occasionally stir for the first hour. When it begins to thicken, stir more, it is better if you stir all the time.
After about 1 1/2 – 2 hours, I will start taking a caramel color. Take a teaspoon full, let cool, and try.
Cook until the desired thickness. Let it cool a little before saving it in jars. Keep refrigerated. It lasts two months.
Cool slightly and transfer to jars, then refrigerate. Keeps for two months. Reheat gently in a warm water bath or microwave in short bursts, stirring between intervals.
After about 1.5–2 hours, take a teaspoon sample, let it cool, and taste. Continue cooking until you reach the thickness and caramel color you prefer. Thinner consistency is achieved earlier; thicker dulce de leche requires longer cooking and more frequent stirring.
Yes. The recipe creator has made it successfully with 2% milk, though whole milk is preferred for richer flavor and texture.
Store in jars in the refrigerator for up to two months.
Milk naturally foams when heated. Stir regularly at the beginning to manage the foam and prevent boiling over.
Yes, maintain the ratio of 2 liters milk to 500 grams sugar. Scaling will extend cooking time proportionally; stir more frequently as it thickens to prevent scorching.
