Dulce de leche is a classic across many South American kitchens, but in Argentina, it’s practically sacred. Made by heating milk with sugar very slowly until it thickens to a golden brown color, the end result is a mouth-coating, luscious, sweet, with minor nutty notes that can only evoke warmth in the heart. This is especially true when used in the making of dulce de leche candy, which, might I add, is one of our favorite ways to enjoy it.
From my childhood days, dulce de leche was no overtime; it had its daily life. We spread it on toasts, we filled pastries with it, we made soft, chewy candies that never stood more than a day in our homes. While many regard it as a spread or filling, in truth, dulce de leche deserves its own moment in the spotlight as one solo dessert, dulce de leche.
Though once believed to have been created by mistake—like the best of the happenstances in the kitchen—dulce de leche has disputed origins with Argentina, Uruguay, and Chile. The traditional Argentine form appeared in the 19th century, and it’s become more than dessert over the years: it’s who they are.
Outside of Argentina, variations exist: in Mexico, cajeta is made with goat’s milk and tastes slightly tangy; in Brazil, doce de leite is lighter in color and looser in texture. All taste like their place, but are all part of a warm and comforting dulce de leche dessert.
There are many ways to make dulce de leche at home, but after testing different methods over the years (and making a few sticky messes along the way), I always come back to the classic stovetop version. It’s slow, yes—but worth every minute. If you’re after that authentic texture and deep caramel flavor, this is the dulce de leche recipe you want.
You only need two basic ingredients to make a proper homemade dulce de leche:
That’s it. No baking soda, no shortcuts. If you’re feeling fancy, you can add:
I’ve seen people use condensed milk for a faster version, but honestly, it just doesn’t hit the same. If you’ve got the time, go traditional—you’ll taste the difference.
Nothing complicated here. You probably already have everything:
Making dulce de leche is more about patience than technique. It’s one of those recipes that rewards slow cooking. You’ll see the transformation—from sweet milk to thick caramel—and that moment when it darkens and thickens is magical every time.
So, you’ve got your dulce de leche ingredients ready — now it’s time to bring them to life. This isn’t a quick recipe, but it’s one of those cooking rituals that’s worth every stir. The smell alone is enough to make it worthwhile.
In your heavy-bottomed pot, pour the 1 liter of whole milk and add 300 grams of sugar. Stir well until the sugar dissolves. If you’re using vanilla extract or a pinch of salt, add those now.
Turn the heat to medium-low. You want the sugar to melt without scorching the milk. Stir gently and continuously until the mixture is fully combined and starts to steam. Don’t walk away yet — early burning will ruin the whole batch.
Once the sugar is fully dissolved and you see gentle bubbles, reduce the heat to low. The key now is slow reduction. This is where the magic happens. The mixture will start thickening and taking on a light tan color. You’ll need to stir every 5–10 minutes to prevent sticking and burning.
Dulce de leche cooking time: Around 1.5 to 2 hours, depending on your pot and stove. Don’t rush it.
At the 60–70 minute mark, the mixture will start turning golden and thickening significantly. Stir more frequently now — every 2–3 minutes. You’re aiming for a rich, brown caramel color and a thick but pourable consistency. When it coats the back of a spoon and slowly slides off, it’s ready.
Once it reaches that perfect color and texture, remove the pot from heat. Give it a gentle final stir, and let it cool slightly before transferring it to your jars. It will thicken more as it cools.
You might have heard of the shortcut where you boil a can of sweetened condensed milk for a couple of hours. Yes, it works — and yes, I’ve done it. But it’s a completely different thing. That method gives you a thicker, more uniform paste — great for dulce de leche crumbl cookie fillings or cake layers. But for flavor and depth? The stovetop method wins, hands down.
You don’t need to stop just with the classic dulce de leche candy. Once you get it, you can improvise variations and make it even better. The basic recipe works really well as it is, but by adding some little things, it can bring some different possibilities – especially if you want to give it a very personalized twist for guests or special occasions.
Whether you’re serving dulce de leche candy with pecans at a dinner party, drizzling it as a dulce de leche topping, or stirring it into coffee, this dessert offers more than just nostalgia — it’s versatile, simple, and always impressive when it’s homemade.
