Dulce de leche

This rich, creamy caramel sauce is a great way to level up your favourite desserts. It’s easy to make and tastes heavenly – try it drizzled over vanilla ice cream

  • Prep:5 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 52
  • fat 2g
  • saturates 1g
  • carbs 7g
  • sugars 0g
  • fibre 0g
  • protein 1g
  • salt 0.05g


  • 50g granulated sugar
  • 50g unsalted butter, cubed
  • 75ml whole milk
  • 1 x 397g can condensed milk


  1. Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.

  2. When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.

  3. Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn’t form.

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