Dulce de Leche
This caramelized dessert sauce originated in Argentina but is now beloved all over the world.
Good with vanilla ice cream or fresh fruit such as sliced bananas or fruit compotes.
Leftovers can be stirred into slightly softened vanilla ice cream and refrozen.
Preparation Time5 min
Preparation Time - Text5 mins
Cooking Time3 min
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cooking for a date, Family Get-together
Five Ingredients or LessYes
Taste and Texturebuttery, creamy, rich, sweet
Type of Dishdessert sauce
- 3 qts (3 liters) whole milk
- 3 cups sugar
- 3 tbsp white wine vinegar
Bring the milk and sugar to a boil in a large, heavy-bottomed saucepan, stirring to dissolve the sugar. Stir in the vinegar; the milk will curdle.
Reduce the heat to medium-low. Simmer 3 hours, or until the liquid has evaporated entirely and the sauce is toffee-brown. Let cool completely.
2008 Dorling Kindersley