Dulce De Leche Recipe

Prepare ingredients

Measure 4 cups whole milk and 1 cup granulated sugar. Have 1 tsp baking soda and 1 tsp vanilla extract ready. Use a heavy-bottomed, wide saucepan (at least 3-quart) for even heating.

Combine milk and sugar

Pour the milk into the saucepan and add the sugar. Stir gently over low heat just until the sugar dissolves (do not heat to a simmer yet).

Add baking soda

Once sugar is dissolved, sprinkle in the baking soda and stir thoroughly. The baking soda prevents curdling and helps promote the Maillard reaction for browning.

Bring to a simmer

Increase heat to medium-low and bring mixture to a very gentle simmer. Bubbles should barely break the surface — avoid a vigorous boil to prevent scorching and separation.

Cook low and slow (stovetop method)

Reduce heat to low to maintain a gentle simmer. Stir frequently (every 5 minutes) and scrape the bottom and sides with a heatproof spatula to prevent sticking. After 30–45 minutes the milk will thicken and darken gradually. Continue cooking and stirring more frequently as it concentrates: total time 1¼–1½ hours until mixture coats the back of a spoon and reaches a deep caramel-amber color. If it thickens too much before desired color, remove from heat and whisk in a tablespoon of hot milk.

Pressure-cooker shortcut (alternative)

If using an electric pressure cooker, pour the milk-sugar-baking soda mixture into a heatproof jar (pint/750ml) leaving 1–2 inches headspace. Seal the jar with a lid. Place the jar on a trivet inside the cooker and add 1 cup water to the pot. Cook at high pressure for 35–40 minutes (35 for lighter, 40 for deeper color). Let pressure release naturally for 15 minutes, then carefully remove the jar. Stir and adjust consistency; if too thin, simmer briefly on stovetop.

Finish and flavor

When the dulce de leche is thick, glossy, and a deep caramel color, remove from heat. Stir in 1 tsp vanilla extract. If using, whisk in 1 tablespoon unsalted butter for extra silkiness and 1/4–1/2 tsp fine sea salt to taste (directions list 1 tsp; adjust to preference).

Cool and store

Transfer warm dulce de leche to a clean jar. It will thicken further as it cools. Cover and refrigerate once cooled to room temperature. Keeps refrigerated for up to 2–3 weeks.

If desired, after removing the dulce de leche from heat stir in the unsalted butter until melted and fully incorporated for a silkier mouthfeel. Taste and add fine sea salt incrementally to balance sweetness; start with 1/4 tsp and increase up to 1 tsp if desired.