Dulce de Leche Argentino
Slow-cooked sweetened condensed milk transforms into rich, silky caramel. Serve with fresh bread, pastries, or churros for an authentic Argentine treat.
- Total time
- 180 min
- Servings
- 8
- Calories
- 312
- Protein
- 3g
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 2 cups whole milk
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 whole cinnamon stick
- ¼ tsp salt
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
Instructions
- 1
Pour condensed milk, whole milk, and cream into a heavy-bottomed pot or Dutch oven.
- 2
Add cinnamon stick, salt, and butter. Stir until butter melts and all ingredients combine.
- 3
Heat over medium, stirring occasionally, until mixture reaches a gentle simmer, ~8 minutes.
- 4
Reduce heat to low and maintain a bare simmer, stirring every 15 minutes, for 2.5–3 hours.
- 5
When mixture is caramel-colored and coats the back of a spoon, remove from heat.
- 6
Stir in brown sugar and vanilla extract until smooth and fully dissolved, ~2 minutes.
- 7
Remove cinnamon stick. Let cool to room temperature, stirring occasionally, ~45 minutes.
- 8
Transfer to a glass jar and refrigerate until thick, creamy, and spreadable, at least 2 hours.
- 9
Serve with warm bread, medialunas, churros, or atop vanilla ice cream.
Tools you’ll need
- heavy-bottomed pot or Dutch oven, 3–4 quart capacity
- wooden spoon or heat-resistant spatula
- candy thermometer (optional, for precise doneness)
- glass storage jar
- fine-mesh strainer (optional, for extra smoothness)
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