Homemade Dulce de Leche (Argentinian Milk Caramel)
Milk and sugar simmered slowly into thick, spoonable caramel. It takes patience and a whisk, and tastes far better than any jar.
- Time3 hr
- LevelMedium
- Costabout £0.15 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the milk and sugar in a wide, heavy-based pan over a medium heat. Stir until the sugar has dissolved and the milk is just steaming.
- 2
Stir in the bicarbonate of soda, which will froth up, then add the vanilla. Turn the heat down so the milk bubbles gently at the edges.
- 3
Simmer for about 2 hours, whisking every 10 minutes and scraping the base and sides. The milk slowly turns pale gold, then beige.
120 min - 4
After about 2 hours it should coat the back of a spoon. Now stir almost constantly for the last 30 minutes, as it catches easily.
30 min - 5
Test by dropping a little on a cold plate. When it holds a slow trail and is the colour of milky coffee, it is done. Whisk hard for 1 minute to make it smooth.
- 6
Pour into clean jars and cool. It thickens a lot in the fridge and keeps for 2 weeks. Makes about 450 g.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.