This recipe from scratch with just milk and sugar, for homemade Dulce de Leche, was shared with me by a very dear and experienced cook friend, M. B. Carvajal. I reduced the cinnamon and omitted the vanilla. I like my Dulce de Leche very simple. Here in Houston, one can buy Argentine dulce de leche from good brands, but with so much vanilla for me is like eating something else. The Chilean version is more subtle.
This old recipe continues to produce a delicious homemade dulce de leche. Dulce de Leche from scratch certainly requires an afternoon or morning free and patience. I usually read a magazine or book while I stir the pot.
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- 2 liters of milk (preferably whole, but I have made it with 2% too)
- 500 grams of granulated sugar
- 1 cinnamon stick around 2″ (4 cm.) long
- Place the ingredients in a large pot and cook over medium-high heat, stirring until it boils. Remember that milk tends to foam a lot.
- Keep it boiling to reduce, and occasionally stir for the first hour. When it begins to thicken, stir more, it is better if you stir all the time.
- After about 1 1/2 – 2 hours, I will start taking a caramel color. Take a teaspoon full, let cool, and try.
- Cook until the desired thickness. Let it cool a little before saving it in jars. Keep refrigerated. It lasts two months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Jam
- Method: Stove
- Cuisine: Chilean
Keywords: Manjar blanco, Manjar casero, Dulce de Leche