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Dulce de Leche





4 cups milk
2 cups sugar
1/4 tsp. baking soda
1 dash cinnamon


Combine all ingredients in a large heavy saucepan. Cook over medium heat, without stirring, until mixture boils, 15-20 minutes. Briefly remove from heat. Reduce heat to low, cook, stirring frequently, until mixture becomes cramel color and thickens enough to see bottom of pan when stirring, 45-60 minutes. Cool to room temp. or refrigerate covered.

Author's Comments

This latin caramel sauce is adapted from a recipe by Rafael Palomino of sonora restaurant in New York City. Use it over ice cream, on waffles, a glaze for bananas or cakes, or as a substitute for honey in baking recipes. Haagen-Dazs markets this as an ice cream flavor and Starbucks as one of its non-coffee flavors for ice cream.

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1 Recipe Reviews

Wolfgang Schroeder

Wolfgang Schroeder reviewed Dulce de Leche on April 8, 2004

Growing up in Argentina, my Nana always had this for us. Thanks for the great recipe, it brings back great memories.