How to Make Homemade Dulce De Leche: A Rich and Sweet Treat
Dulce de Leche is a rich, caramel-like sauce that is a staple in many Latin American desserts. Whether you drizzle it over ice cream, spread it on toast, or use it as a filling for pastries, this sweet, creamy treat is sure to satisfy your sugar cravings. Making Homemade Dulce de Leche may seem intimidating at first, but with just three simple ingredients, you can create a luxurious dessert sauce in no time.
This recipe is perfect for an afternoon indulgence, offering a generous yield with minimal effort. In this guide, I’ll walk you through the process step-by-step, providing tips to help you achieve the perfect consistency. You’ll also find answers to common questions at the end of the article. Let’s get started!
Ingredients for Homemade Dulce De Leche
Making dulce de leche from scratch requires only three ingredients, which are probably already in your pantry. Here’s what you’ll need:
Ingredients:
- 200 grams (7 ounces) of heavy cream
- ½ cup of granulated sugar
- 395 grams (14 ounces) of sweetened condensed milk
These ingredients come together to create a silky, rich dulce de leche that’s perfect for all sorts of desserts.
Step-by-Step Instructions for Homemade Dulce De Leche
Creating this creamy, golden sauce involves caramelizing sugar and blending it with heavy cream and sweetened condensed milk. Follow these steps to make the perfect homemade dulce de leche.
Step 1: Caramelize the Sugar
Begin by placing ½ cup of granulated sugar into a medium-sized saucepan over medium-high heat. Allow the sugar to melt gradually, stirring occasionally to prevent it from burning. You’ll want the sugar to reach a beautiful golden-brown caramel color, which typically takes about 3 to 5 minutes.
Tip: Keep a close eye on the sugar as it melts. Once it starts caramelizing, it can quickly go from golden to burnt. Stirring continuously helps ensure even caramelization.
Step 2: Add the Heavy Cream
Once the sugar has melted and turned a golden-brown color, it’s time to carefully add the 200 grams of heavy cream. Be cautious when doing this, as the caramelized sugar will bubble up and release steam. Slowly pour the cream into the sugar while stirring constantly to prevent the mixture from clumping.
Continue stirring until the cream is fully incorporated into the caramelized sugar. This step is crucial for creating a smooth, lump-free base for your dulce de leche.
Tip: To avoid lumps, make sure the heavy cream is at room temperature before adding it to the hot caramel. Cold cream can cause the caramel to seize, resulting in an uneven texture.
Step 3: Add the Sweetened Condensed Milk
After you’ve combined the sugar and cream, it’s time to add 395 grams of sweetened condensed milk to the mixture. Stir the mixture continuously over medium heat until it comes to a gentle boil.
The sweetened condensed milk adds the rich, creamy sweetness that makes dulce de leche so irresistible. Keep stirring to ensure everything is well combined and smooth.
Step 4: Thicken the Dulce de Leche
Continue cooking the mixture over medium-high heat, stirring constantly. As the mixture cooks, it will start to thicken. This process usually takes about 15 to 20 minutes. You’ll know the dulce de leche is ready when it has a thick, velvety consistency that coats the back of a spoon.
Once it reaches your desired thickness, remove the saucepan from the heat and allow the dulce de leche to cool slightly.
Tip: The dulce de leche will continue to thicken as it cools, so avoid overcooking it. If it becomes too thick, you can stir in a little extra cream to loosen the consistency.
Step 5: Serve and Enjoy
Once your dulce de leche has cooled down a bit, it’s ready to serve! You can pour it into a jar for storage or use it immediately to top off your favorite desserts. This homemade dulce de leche is perfect for drizzling over ice cream, spreading on pancakes, or using as a filling for cakes and pastries.
Tips for Making the Perfect Dulce De Leche
Use a Heavy-Bottomed Pan
When caramelizing sugar, using a heavy-bottomed saucepan is important to prevent hot spots and uneven heating. This helps ensure that your sugar melts evenly and doesn’t burn.
Stir Constantly
Once you’ve added the cream and sweetened condensed milk, continuous stirring is key to preventing the mixture from burning or sticking to the bottom of the pan. Keep stirring until the dulce de leche thickens to your desired consistency.
Adjust the Thickness
If you find that your dulce de leche is too thick after cooling, you can thin it out by stirring in a tablespoon or two of warm heavy cream. On the other hand, if it’s too thin, return it to the stove and cook it for a few more minutes until it thickens.
Let It Cool Before Storing
Allow the dulce de leche to cool to room temperature before storing it in an airtight container. This will help maintain its smooth, creamy texture. Store the cooled dulce de leche in the refrigerator, where it will keep for up to two weeks.
Frequently Asked Questions (FAQs)
What is the difference between dulce de leche and caramel?
Dulce de leche and caramel are both made by caramelizing sugar, but they differ in ingredients and flavor. Caramel is typically made by heating sugar and water, while dulce de leche is made with sugar and dairy (such as milk or cream). Dulce de leche has a creamier, more complex flavor due to the addition of dairy, whereas caramel has a more straightforward sweet taste.
Can I use evaporated milk instead of sweetened condensed milk?
No, evaporated milk won’t work in this recipe. Sweetened condensed milk contains sugar, which is essential for achieving the rich, sweet flavor of dulce de leche. Evaporated milk, on the other hand, is unsweetened and won’t provide the same taste or texture.
How long does homemade dulce de leche last?
Homemade dulce de leche can be stored in an airtight container in the refrigerator for up to two weeks. Be sure to let it cool completely before refrigerating. If the dulce de leche becomes too thick after being refrigerated, you can warm it slightly and stir in a little cream to loosen it up.
Can I make dulce de leche using just sweetened condensed milk?
Yes, there’s another popular method for making dulce de leche using only sweetened condensed milk. To do this, simply boil a can of sweetened condensed milk (unopened) in a pot of water for about 2 to 3 hours. This method caramelizes the milk inside the can, resulting in dulce de leche. However, the stovetop method in this recipe allows for more control over the flavor and consistency.
Can I use other types of milk or cream?
This recipe calls for heavy cream for its rich texture, but you can substitute it with half-and-half or whole milk for a lighter version. Keep in mind that using lighter dairy products may result in a thinner dulce de leche, so you may need to adjust the cooking time to reach your desired consistency.
How can I use homemade dulce de leche?
Homemade dulce de leche is incredibly versatile! Here are a few ways to enjoy it:
- Drizzle it over pancakes, waffles, or French toast.
- Use it as a filling for cakes, pastries, or churros.
- Stir it into your coffee or hot chocolate for a sweet, caramel flavor.
- Top your favorite ice cream with a generous spoonful of dulce de leche.
- Spread it on toast or use it as a dip for fresh fruit.
Conclusion
Making Homemade Dulce de Leche is a rewarding process that yields a sweet, velvety treat perfect for countless desserts. With just three simple ingredients—heavy cream, granulated sugar, and sweetened condensed milk—you can create a rich, caramel-like sauce in no time. Whether you’re using it as a topping, filling, or even as a dip, dulce de leche adds a decadent touch to any dish.
Now that you know how to make this classic sweet, you can enjoy it anytime you want. Store it in the fridge for up to two weeks and get creative with the ways you serve it. Happy cooking!