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Traditional Dulce de Leche

Traditional Dulce de Leche

Traditional Dulce de Leche – a delicious caramel spread from Argentina, made the traditional way.
Course Dessert
Cuisine Argentinian
Keyword Caramel, Dulce de Leche, Spread
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Author Manuela Zangara


  • 1 lt. – 4 cups full-fat milk I used lactose-free milk
  • 220 gms – 1 cup + 2 tbsp granulated sugar
  • ¼ tsp soda bicarbonate
  • 1 or 2 tsp vanilla extract optional


  1. In a big heavy pot, mix together the milk and sugar and bring to a boil.
  2. Reduce the heat to low and cook, stirring, for 25 to 30 minutes.
  3. Add the soda bicarbonate, mix, and keep cooking until thick and caramel colour. It will have to be slightly thicker than custard.

  4. Add vanilla and pour in sterilised jars.
  5. Let it cool down and refrigerate.

Recipe Notes

Make sure your dulce de leche is still quite runny when you stop cooking it. It is like jam and it will thicken much more when it cools down. If you overcook it, you will have very sticky and chewy caramel and you will not be able to use it as a spread.