- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 445 kcal
Quick summary
“Traditional dulce de leche cooked slowly in a heavy-bottomed pot from whole milk and sugar with a touch of baking soda. A classic dessert with a velvety consistency, caramelized shine, and deep flavor from traditional Brazilian confectionery.”
What you need to know
- Baking soda regulates the acidity of the milk, prevents the protein from curdling during prolonged boiling, and intensifies the Maillard reaction.
- Slow cooking with constant stirring in the last minutes prevents the sweet from burning and forming a bitter crust on the bottom.
- The cutting point or creaminess is determined by the milk reduction time, reaching a velvety texture when cooling.
Ingredients
Main
- 1 liter of whole milk
- 300 grams of sugar
- 1/2 tablespoon baking soda
- 1 tablespoon of vanilla extract (optional)
Instructions
Principal
- In a heavy-bottomed pan, add the milk and sugar, mixing well.
- Bring to medium heat and add the baking soda, stirring constantly.
- As soon as the mixture starts to boil, reduce the heat to low.
- Continue stirring every 5-10 minutes to prevent it from sticking to the bottom of the pot.
- After approximately 40 minutes, the mixture will begin to thicken and acquire a caramel color.
- When the candy reaches the desired consistency, remove from the heat.
- Add the vanilla extract, if desired, and mix well.
- Pour the dulce de leche into a glass container and let it cool before covering.
Chef's tips
- Use a triple-bottom or copper pot and place a porcelain saucer turned upside down on the bottom to prevent the milk from overflowing during the initial boil.
- Stir continuously with a wooden spoon or heat-resistant silicone spatula in the last 15 minutes when the amber color begins to set.
- Remove from heat while it is still slightly more fluid than the desired point, as the sweet gains consistent firmness after cooling.
Variations
- Add 1/2 cup of moist shredded coconut at the end of cooking to turn the preparation into a homemade coconut dulce de leche.
- Add 1/2 cup of chopped pitted black plums in the last 10 minutes of simmering to create a dulce de leche with plums.
- Mix chopped toasted nuts or ground roasted peanuts into the warm dulce de leche to create a crunchy texture.
Substitutions
- Whole cow's milk can be replaced by pasteurized type A milk or boiled raw farm milk for higher fat content.
- Common refined sugar can be swapped for crystal sugar or demerara sugar for a hint of mild molasses.
- Vanilla essence can be replaced by an opened vanilla bean or a piece of cinnamon stick cooked together with the milk.
How to store
Store the dulce de leche in a sterilized and closed glass jar in the refrigerator for up to 30 days. To serve with a creamy spoonable texture, remove from refrigeration about 15 minutes before consumption so that it reaches room temperature.
Can it be frozen?
Pastry dulce de leche can be frozen in appropriate plastic containers with space for expansion for up to 3 months. Thaw inside the refrigerator for 12 hours and mix with a spoon to reincorporate any released whey.
What to serve with
Serves as a filling for homemade churros, topping for fluffy cakes, side for cured Minas cheese, or consumed pure by the spoonful. Pairs well with butter cookies and strong brewed black coffee.
Frequently asked questions
How to know if the doce de leite has reached the correct creamy point?
Drop a spoonful of the hot sweet onto a cold saucer: if the drop maintains its shape and does not run immediately when tilting, the spoon stage has been reached.
What to do if the dulce de leche crystallizes and becomes sugary?
Return the sweet to the pan with 1/4 cup of hot whole milk and stir over low heat with a wire whisk until all crystals dissolve and it turns smooth again.
Can I use skim milk to make dulce de leche?
It is not recommended; skim milk has little fat and high water content, resulting in a thin, grainy sweet without the characteristic velvety consistency.
What is baking soda used for in dulce de leche?
Baking soda reduces the acidity of the milk, preventing it from curdling during the long cooking process, and reacts with the sugars, accelerating caramelization and giving the classic brown color.
