Dulce de Leche

Wondering what distinguishes dulce de leche from other caramel sauces? While classic caramel sauce is made by browning sugar before adding dairy, dulce de leche recipes combine the two from the start of the cooking process (there is also a higher ratio of dairy). As milk and sugar caramelize simultaneously, the creamy spread takes on a toffee-like flavor thanks to the toasted milk solids.

Before you dive in, there are a few ways to make dulce de leche at home. One easy route entails gently simmering milk, sugar, and baking soda on the stovetop until the mixture thickens and develops a deep caramel color. (Swap out the cow’s milk for goat’s milk, and you’ll get cajeta, a spreadable condiment popular in Mexico.) In our testing, this version produced the creamiest, most fluid results. But, if you’d like to try a less intensive method, try submerging an unopened can of sweetened condensed milk in water, then bring it to a boil, or pour its contents into a pie dish and bake them in a bain-marie-style water bath. Below, we’ve provided all three methods so you can choose your own way.

As for using your homemade dulce de leche? Sandwich it in alfajores (shortbread-like cookies from Argentina), layer it in brownies or banoffee pie, spread it onto cupcakes or crepes, drizzle it over waffles and ice cream, swirl it into cheesecake batter, or stir it into coffee. Leftovers can be kept in an airtight container in the refrigerator for a few weeks.