If there is one dessert that captures the essence of comfort and indulgence, it has to be Dulce de Leche. This creamy caramel-like delight, originally from Latin America, has become a beloved treat across the globe. The best part? You don’t need fancy equipment, hard-to-find ingredients, or hours of waiting. With just two basic ingredients and a few simple steps, you can create a batch of homemade Dulce de Leche that is smooth, rich, and utterly irresistible.
This recipe is perfect for anyone who loves making sweets from scratch but doesn’t have hours to spend in the kitchen. Whether you want an afternoon snack, a dessert to impress guests, or a treat to enjoy with your coffee, this step-by-step guide will show you how to prepare Dulce de Leche quickly and easily.
Why This Recipe Works
Traditional Dulce de Leche often requires slow simmering of sweetened milk for hours until it caramelizes into a thick, golden sauce. While the authentic process is delicious, it can be time-consuming. Our version, however, gives you the same creamy, fudge-like results in just minutes. By using powdered milk, sugar, and water, you speed up the cooking process while keeping the authentic flavor intact.
The result? A soft, rich milk fudge that melts in your mouth and can be enjoyed on its own or paired with cakes, cookies, or even spread on toast.
Ingredients You’ll Need
- 1 kilogram sugar (5 cups | 35 oz)
- 400 grams powdered milk (3 ½ cups | 14 oz)
- 300 ml water (1 ¼ cups | 10 oz)
These three ingredients are all you need to make your Dulce de Leche. The powdered milk adds richness and creaminess, while sugar provides sweetness and structure. Water ties it all together into a smooth mixture.
Step-by-Step Instructions
Preparing the Mixture
Start by gathering all the ingredients on your counter. This helps you stay organized and ensures that you don’t miss anything.
In a large saucepan, add the sugar first, then powdered milk, and finally pour in the water. Using a whisk, stir the mixture thoroughly until it becomes smooth and lump-free. At this stage, the mixture should resemble a thick liquid batter.
Cooking the Dulce de Leche
Place the saucepan over medium heat. Keep stirring constantly with a wooden spoon or spatula to prevent the sugar from burning at the bottom. After a few minutes, the mixture will begin to thicken.
Continue stirring until it becomes creamy, smooth, and starts pulling away from the bottom of the pan, much like fudge. This is the key moment when you’ll know your Dulce de Leche is ready to be set.
Shaping and Cooling
Grease a square baking dish with butter or margarine. Pour the thick mixture into the dish, spreading it evenly with a spatula.
While it’s still warm, use a buttered knife to score lines into the fudge. This will make it easier to cut later without cracking. Allow the dish to cool at room temperature for about 20 minutes before transferring it to the refrigerator.
Serving the Sweet
Once fully cooled and firm, remove the dish from the refrigerator. Cut along the scored lines to create neat squares of Dulce de Leche. Place them on a serving plate and enjoy with a cup of coffee, tea, or simply as a sweet snack after a meal.
Serving Suggestions
Homemade Dulce de Leche is versatile and can be enjoyed in many ways:
- As a snack: Simply enjoy a square or two with tea or coffee.
- On cakes and brownies: Use it as a filling or topping for baked goods.
- As a spread: Spread it on toast, pancakes, or waffles for a sweet breakfast.
- Gift idea: Pack small squares in a decorative box and share them as homemade edible gifts.
Tips for Success
- Constant stirring is key – Never leave the mixture unattended on the stove, as sugar can burn quickly.
- Use a heavy-bottomed pan – This ensures even heat distribution and prevents sticking.
- Grease your dish well – A little butter or margarine will keep the fudge from sticking to the pan.
- Cut while warm – Scoring or cutting while the mixture is still warm makes it much easier to slice later.
- Experiment with flavors – Add a splash of vanilla extract, cinnamon, or even a pinch of sea salt for a unique twist.
Storage Instructions
Once cooled, store your Dulce de Leche squares in an airtight container. Keep them in the refrigerator for up to 7 days. For longer storage, wrap individual squares in wax paper and freeze them for up to 1 month. Just thaw at room temperature before serving.
Frequently Asked Questions
Can I use regular milk instead of powdered milk?
Not for this recipe. Powdered milk is essential because it creates the right texture and consistency in just a few minutes.
How do I know when the mixture is ready?
When the mixture starts pulling away from the bottom of the pan and has a thick, creamy consistency similar to fudge, it’s ready.
Can I make this recipe less sweet?
Yes! You can reduce the sugar by about 20%, but keep in mind that the texture might be slightly softer.