Dulce de leche has become increasingly popular, thanks to its thick texture and caramel-like flavor, and is now a favorite at breakfast. It is easy to make at home with a few ingredients; cooking it patiently gives it a professional consistency. Below are the ingredients, step-by-step method, and tips for getting the right consistency.
Ingredients
For dulce de leche, you need 1 liter of milk, one 200 ml measure of sugar, 1 packet of vanilla, and either one 4 ml measure of baking soda or baking powder. You can use cow’s, goat’s, or buffalo milk; it should be fresh and whole.
You can use pasteurized milk or fresh milk from a dairy supplier whose cleanliness you trust. Adjust the amount of sugar to taste; more sugar is recommended for a thicker dulce de leche. A wide-bottomed pot helps the milk heat evenly and reduces the risk of boiling over during cooking.
How to Make It
Pour the milk into a pot and bring it to a simmer over low heat. Once it begins to warm, add the sugar. Cook the milk and sugar for about 1 hour, stirring at intervals. Do not turn up the heat at any point; keep cooking over low heat.
As the water in the milk evaporates, the mixture thickens and gradually turns yellowish. After about 1 hour, add the baking soda or baking powder to the thickened milk; these ingredients help the milk caramelize.
Foaming and Stirring
After adding the baking soda, the milk begins to foam. To prevent it from boiling over, stir constantly with a whisk at this stage. Continue cooking this way for half an hour to 45 minutes.
Add the vanilla during this time. Once cooking is complete, the dulce de leche will be thick. It thickens further as it cools, so do not worry if it still looks somewhat runny when you remove it from the heat.
Jarring and Storage
As soon as you remove the dulce de leche from the heat, pour it into a jar while hot and close the lid tightly; as it cools, the lid will vacuum-seal. A vacuum-sealed jar helps the dulce de leche stay fresh longer.
Store homemade dulce de leche in the refrigerator, not at room temperature, even if the lid has vacuum-sealed; keep it refrigerated after opening, too. Using a clean spoon each time is a simple but effective habit that helps prevent mold. Moisture collecting on the surface or a change in color can indicate spoilage.
Serving Suggestions
Spread dulce de leche on buttered bread at breakfast or eat it by the spoonful. Serving it with kaymak (Turkish clotted cream) makes a richer breakfast in both texture and flavor.
Drizzle it over waffles, crêpes, or pancakes as a pleasant alternative to classic syrups. It can also be spread between cookies or crackers for a quick snack. Its thick consistency adds richness to desserts and can be used in place of cream.