Homemade Dulce de Leche

Dulce de leche (milk jam/confiture de lait) is a thick, creamy caramel substance made from cooked milk and sugar.
By Jess Lacey

dulche-de-leche

Dulce de leche (milk jam/confiture de lait) is a thick, creamy caramel substance made from cooked milk and sugar. It can be thick and spreadable, or more liquid and pourable. It features heavily in South America but is still a bit niche in Ireland.
The cooking process needs a bit of a trial and error approach. I looked to both Smitten Kitchen and Farmette’s recipes, which cautioned against both too little and too much heat. At first I erred on the side of caution and kept mine very low. I’m still getting the hang of temperature control on my new gas stove. After a while I realised nothing was happening and turned up the heat. Soon the colour started to change and things started to happen. Something just above a gentle simmer seems to be the best approach. This recipe doesn’t make a huge amount considering the amount of milk involved, you end up with about 300ml or so of dulche de leche. The length of cooking time depends on the consistency you want, whether it is pouring and a bit liquid, or thick and slightly jelly-like.

 

Homemade Dulce de Leche
 
Dulce de leche (milk jam/confiture de lait) is a thick, creamy caramel substance made from cooked milk and sugar.
Author:
Recipe Type: Dessert
Ingredients
  • 1 litre full fat milk
  • 300g caster sugar
  • ½ tsp baking soda/bicarbonate of soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick (optional)
Instructions
  1. Put all the ingredients in a high sided pot or saucepan.
  2. Bring to the boil, being careful not to let it bubble over, as the milk can very suddenly rise dramatically.
  3. Lower the heat, and cook on a medium-low heat for 1.5-2.5 hours, stirring every 5-10 minutes.
  4. Leave to cool, and store in the fridge in a clean jar for up to one week.

 

Jess Lacey

Jess Lacey is an Irish food blogger and soon to be lawyer. She has found a home in London, Dublin, Leiden, Melbourne and Aarhus. After a brief foray into the world of Michelin starred cooking, she decided to keep cooking and food as relationships based purely on passion rather than income. She travels frequently, and justifies this by writing about it. More of her musings and recipes are available on her blog, Canal Cook.

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