Dulce de Leche - Milk Caramel


- 4 liters whole milk (can also be used with 1 large package of powdered milk dissolved in 4 liters of water)
- 2 pounds sugar
- 1 teaspoon baking soda
- 1 pinch salt
- 2 cinnamon sticks

Combine milk and sugar, add salt, and cinnamon, stirring well to incorporate in a 6-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once taking yellow color reduce the heat to low and cook uncovered at a bare simmer and stir continuously to prevent sticking or burn. Continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours.

Store in the refrigerator in a sealed container for up to a month.

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Elisas'SweetCakes, Wisconsin


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caymancake ...

What kind of sugar should you use? White sugar or brown sugar?

Elisa's Sweet Cakes ...

Hi Caymancake,
You can use either one.

caymancake ...

Thanks so much! I’ve only made it using the sweetened condensed milk, but this one looks soo gorgeous! I can’t wait to try it out! Do you have a preference for the flavour/consistency of white over brown? I may try mixing the two….

Elisa's Sweet Cakes ...

Sometimes I do mix both king of sugar, sometimes when it is ready you can see small curds remove it and put the liquid in a blender for a second then put it back on low until it thickens. Good luck ;)