Dulce de Leche

15 Apr

How Sweet It Is To Be Loved By You. ~ James Taylor

Argentinian dulce de leche: where it all began!

You could say that it was love at first sight. Really, I didn’t even need to taste it before I knew I loved it. For someone like me who lives for anything caramelized I knew that I would love Dulce de Leche (literally “candy of milk”). Most people go crazy for the steak and wine in Argentina but I wanted nothing more than to sink my teeth into some good ‘ole dulce de leche.  And that’s just what I did.

I became really obsessed, really fast. Honestly, I have no idea how it happened. I went from having had dulce de leche five times in my life, to eating it every day, on everything. I spiraled out of control. I admit it, but when in Rome…

So there I was at breakfast, eating a dulce de leche croissant, dipping it into dulce de leche sauce (yes, that happend) when The Husband staged an intervention. Thank heavens for him, or else I would have been found passed out in a puddle of dulce de leche, I kid you not. It was not my proudest moment.

But, what came out of this experience was the need to make my own dulce de leche. I had a slight panic attack thinking about how I would return to NYC with only a few little jars of the sugary goodness. I couldn’t quit cold turkey, so I took matters into my own hands.

Before taking the plunge.

Enter Ciao Bella Cookbook. Thanks to an incredibly generous gift from The Mother-In-Law (in the form of amazing ice cream accoutrements, including ice cream bowls, spoons, and the legendary Ciao Bella cookbook!) I was able to replicate this succulent treat.

When I found out how truly simple it was to make dulce de leche I got slightly concerned because it meant that I could make it whenever I wanted. It didn’t help that I already had all (read 1) ingredients in my apartment!

Below is the incredibly simplistic recipe from the geniuses at Ciao Bella.

Dulce de Leche 

Copied exactly from The Ciao Bella Book of Gelato & Sorbetto


1 14-oz can sweetened condensed milk


All that is involved in this easy but somewhat unusual technique is simmering an unopened can of (organic, which I used) sweetened condensed milk for 2 hours.

Fill a large saucepan with water. Remove the label from the can and place the can in the water.


Bring to a boil, then reduce the heat to medium-low and simmer for 2 hours, making sure the can is covered with water at all times. (This is very important because the bottom of the can will caramelize more than top, so you will essentially get a two-toned dulce de leche, slightly uniformed flavor if not.)

Remove the can using tongs and transfer to a wire rack to cool completely (this can take up to an hour).

Open the can, spoon the dulce de leche  into a container, cover, and refrigerate until ready to use.

When ready to use, reheat on the stove top on medium-low stirring occasionally so it does not burn and so a skin does not form on top. Serve immediately and it’s simply perfect!

**This dulce de leche serves as the base for the dulce de leche gelato (creation coming soon!) as well as a sauce or topping for any other frozen treat. **

The finished product!

3 Responses to “Dulce de Leche”


  1. Day 11 – Chocolate Ganache « 365 Scoops - April 18, 2011

    […] recipe is extremely easy (are you sensing a trend?). My goal here is to provide simple, inexpensive recipes for ice cream toppings so that if you […]

  2. Day 14 – Dulce de Leche Gelato « 365 Scoops - April 27, 2011

    […] a recent post about my love affair with dulce de leche I described a rather embarrassing moment in my lifetime, […]

  3. Caramel-Espresso Ice Cream « - May 8, 2011

    […] my two dulce de leche posts and now this incredible caramel-espresso ice cream recipe, I am in caramel […]

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