Introduction
Dulce de leche is a rich and creamy caramel sauce popular throughout Latin America, particularly in Argentina and Uruguay where it is considered a national treasure. This delectable treat is made by slowly cooking down milk and sugar until it transforms into a thick, caramel-like substance. It’s wonderfully versatile and can be used in a variety of desserts, spread on toast, or simply enjoyed by the spoonful. Below, I’ll guide you through two common methods for making homemade dulce de leche: the traditional stovetop method and the simplified sweetened condensed milk method.
Ingredients
For the traditional method:
- Whole Milk: 4 cups
- Sugar: 1 1/4 cups
- Vanilla Extract: 1 teaspoon
- Baking Soda: 1/2 teaspoon
For the condensed milk method:
- Sweetened Condensed Milk: 1 can (14 ounces)
Equipment
- Large, heavy-bottomed saucepan (for traditional method)
- Wooden spoon
- Mason jar or airtight container for storage
- Saucepan or slow cooker (for condensed milk method)