Dulce De Leche

I have an acute sense of smell and so I don’t like it when my shower gel smells like soap, or my candles smell of wax. This may sound strange but it is the way it is. I rely on my sense of smell to tell me when the fructose is at the right stage when making caramels as well as for when dinner is done. Even though I can smell a fire long before I see the smoke, I cannot smell something burning in my own home. I am not sure why this is. There is also the case that I rely on my smell to tell me when something is too sweet, like cooked pineapple. Having seen plenty of recipes that use Dulce De Leche – either store bought or made from condensed milk I was really happy to see this recipe in my Taste Magazine. It is so easy to make and the smell emanating from my kitchen was fantastic, and not too sweet. The taste is even better and this is one ingredient you will make over and over again, just to eat on its own. I used my dulce de leche to make a tart and used the leftovers in some cinnamon ice cream to add another dimension to the flavour profile.

Have you ever made your own dulce de leche, and do you like the smell of sweet ingredients?

Dulce De Leche
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5 from 6 votes

Dulce De Leche

You will never need to buy store bought Dulce De Leche again after making this simple recipe
Recipe Category: Dessert
Makes enough for: 375 mls
All Rights Reserved: Adapted from Taste Magazine June 2014 page 62


  • 500 mls milk
  • 150 g fructose
  • 1.25 mls salt
  • 1.25 mls bicarbonate of soda
  • 2.5 mls vanilla extract


  • Place all of the ingredients into a medium size saucepan and do not stir
  • Place onto a medium heat and leave until the milk begins to bubble
  • Remove from the heat and change the heat to the lowest setting
  • Stir well with a wooden spoon, skim off the foam and place back on the heat
  • You will need to give this a good stir every 15 minutes for 3 hours, skimming each time you stir
  • When the dulce de leche is thick enough to stick to the back of a wooden spoon remove from the heat
  • Set aside to cool completely before placing into a sterilized glass jar
  • Store in the fridge and use as needed

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