Dulce de Leche

Popular for generations across the Spanish speaking cultures is the quintessential South American treat called Dulce de Leche. Translated roughly as “milk candy” it is much like a caramel sauce. One of my favorite ways to enjoy this sweet delight is spread over raisin bread toast.

There are a number of ways to make it, which range from microwaving a can of sweetened condensed milk to boiling whole milk and sugar for a few hours and stirring all the while. I have found the following recipe to be just the right blend of natural ingredients, cooking method, and taste.

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Dulce de Leche

This South American delight can be eaten as a spread or a pudding.

Cook Time16 minutes mins

Servings: 8

Calories: 165kcal

Author: Kevin Lamoureux

Ingredients

• 1 can evaporated milk
• 1 cup whipping cream
• 3 tbsp brown sugar
• 1 tsp natural liquid vanilla

Instructions

• Combine all ingredient in a saucepan. Heat to medium-low and stir frequently until mixture thickens (about 20-30 minutes)
• Pour into a jar and refrigerate.

Notes

Keeps up to 2 weeks. This recipe is not too sweet. You can add a tablespoon or two of sugar if you’d like it sweeter. A dash of orange food coloring may be added to turn the spread to golden color.