Equipment
* optional
Ingredients
Base
- 1000 ml whole milk, room temperature
- 300 g granulated sugar
- 2 g baking soda
- 1 g fine sea salt
Finish
- 5 ml vanilla extract
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 111 kcal
- Protein
- 2 g
- Carbohydrates
- 22 g
- Fat
- 2 g
- Fiber
- 0 g
- Sugar
- 22 g
- Sodium
- 86 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 6 mg
- Potassium
- 83 mg
- Calcium
- 71 mg
- Iron
- 0.0 mg
- Magnesium
- 6 mg
- Phosphorus
- 53 mg
- Zinc
- 0.2 mg
- Vitamin A
- 29 mcg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 0.0 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.11 mg
- Niacin
- 0.1 mg
- Folate
- 3 mcg
- Water
- 55 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Place a small plate in the freezer to use for testing the consistency later.
In a heavy-bottomed pot, combine the milk, sugar, baking soda, and salt. Whisk gently to combine.
Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally to ensure the sugar dissolves completely.
Reduce the heat to low to maintain a steady, gentle simmer. Cook for 60 to 90 minutes, stirring frequently with a wooden spoon to prevent the milk from catching on the bottom.
Check for doneness by dropping a small amount of sauce onto the frozen plate. If it holds its shape and doesn't run like water, it is ready (approx. 105°C/221°F if using a thermometer).
Remove from heat immediately. Stir in the vanilla extract.
For the smoothest texture, strain the hot dulce de leche through a fine-mesh sieve into a heat-proof jar or bowl to remove any coagulated milk bits.
Let cool uncovered until room temperature before sealing. It will thicken considerably as it cools.
Chef's Notes
- The addition of baking soda is non-negotiable for the authentic Argentine flavor; it facilitates the Maillard reaction which creates the dark color and distinct caramel taste.
- If you want a thicker consistency (more like a spread or 'repostero'), cook for an additional 10-15 minutes, but watch it like a hawk to prevent burning.
- Placing a few clean glass marbles in the pot during simmering can help stir the mixture automatically as they roll around, though manual stirring is still safer.
Storage
Refrigerator: 2 weeks — Store in an airtight glass jar. Texture thickens when cold; warm gently to pour.
Freezer: 3 months — May crystallize slightly upon thawing; blend or whisk while warming to restore texture.
Reheating: Warm gently in a water bath or microwave in short bursts, stirring frequently.
Troubleshooting
Burnt or scorched taste
Cause: Heat was too high or stirring was insufficient
Fix: Do not scrape the bottom of the pot; pour the unburnt top layer into a clean pot, but if the flavor is pervasive, it cannot be fixed
Prevention: Use a heavy-bottomed pot and keep heat low; stir constantly near the end
Grainy texture
Cause: Lactose crystallization or sugar not fully dissolved
Fix: Gently reheat the sauce with a splash of milk and blend with an immersion blender until smooth
Prevention: Ensure sugar is dissolved before boiling; wipe down sides of pot with water during early cooking
Cultural Context
Dulce de Leche is the culinary heartbeat of Argentina, where the average person consumes several kilos annually. While its origins are debated across Latin America, the Argentine version is defined by the chemical interplay of milk, sugar, and baking soda to create its signature dark mahogany color.
