Dulce de leche or Confiture de lait
Dulce de leche, also known as confiture de lait in France, is a delightful, creamy caramel spread made from just a few quality ingredients. The process is simple but requires patience as the milk slowly reduces to create a silky, golden syrup. This sweet treat can be served with waffles, toast, or ice cream, or simply enjoyed by the spoonful.
Servings: 6
Calories: 270kcal
Ingredients
Yield: 1.5 cup
- 1 liter whole milk
- 7.8 ounces sugar
- 2 tablespoons honey
- 0.5 vanilla pod, split in half lengthwise
- 0.25 teaspoon salt
Instructions
- Add milk, sugar, honey, and salt into a large pot. Leave a few inches between the level of the milk and the top of the pot. Cut the vanilla pod lengthwise and scrape the seeds. Add everything to the pot.
- Heat the pot on medium-high, and continuously stir until the milk is boiling. Reduce the heat and leave the liquid to simmer for 1.5 hours. Make sure that it is just simmering. It is best to be on, that is too low than too high. If the heat is too low, it will take more time.
- After simmering, remove the vanilla pod and stir the milk regularly. Keep an eye on the pot as the milk will reduce quite a lot. You don't want to have a skin forming at the top. After 15 minutes, constantly and let the milk reduce until you reach the consistency you are looking for. The mixture should nicely coat the back of a wooden spoon.
- Remove from the heat, pour into small jars and let cool. When it is completely cooled down, put the lid on and store in the fridge.
- As the Dulce de leche cools down, its consistency will thicken.
Tips for Perfect Dulce de Leche:
- Consistent Stirring: Stir the mixture frequently while it simmers to prevent the milk from sticking to the bottom of the pot and burning. This also helps the milk reduce evenly, ensuring a smooth, creamy consistency. Stirring helps to incorporate the caramelized sugar, preventing it from separating and forming lumps.
- Watch the Heat: It’s essential to keep the heat on low to medium-low during the entire simmering process. High heat can cause the mixture to boil too rapidly, leading to uneven reduction and even burnt milk. A slow simmer allows the milk to reduce gradually, intensifying the flavor and achieving the smooth, velvety texture characteristic of dulce de leche. If you’re not sure, it’s always better to go too low on the heat than too high. The longer simmering time on a lower heat results in better control over the consistency.
- Patience is Key: Making dulce de leche requires time and patience. While it may seem like nothing is happening at first, the mixture will eventually thicken and take on a golden caramel color. Don’t rush the process, and be patient while the milk slowly reduces to its thickened form.
- Jar Storage: Once your dulce de leche has cooled to room temperature, store it in airtight jars in the refrigerator. It can be kept for up to 2 weeks. As the dulce de leche cools, it will thicken even more, making it perfect for spreading on toast, waffles, or drizzling over desserts like ice cream and pancakes. You can also use it as a filling for cakes or pastries.
- Check Consistency: During the simmering process, you can test the consistency by dipping a wooden spoon into the mixture. When it’s ready, the mixture should coat the back of the spoon and leave a clear trail when you run your finger through it. If it’s too thin, continue simmering for a bit longer.
- Add Flavor Variations: Experiment with flavoring your dulce de leche with additional ingredients such as cinnamon, nutmeg, or even a splash of vanilla extract once the cooking process is complete. You can also swap the vanilla pod with a dash of coffee or a pinch of sea salt to enhance its flavor.
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