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Dulce De Leche Recipe

Looking for an easy Dulce de Leche recipe? Learn how to make Dulce de Leche using healthy ingredients.


Submitted by hairgurl32

Makes 32 servings



"This is a typical sweet from Argentina. You can eat it alone, use it to fill cakes, or serve over bananas, ice-cream or any other dessert!"

Recipe Ingredients for Dulce de Leche

1 gallon milk
1 tbsp vanilla extract, prefer a vanilla bean
4 1/2 cups white sugar
1 teaspoon baking soda

Recipe Directions for Dulce de Leche

  1. In a large saucepan, bring milk to a boil over medium-high heat. Remove from heat and strain through cheesecloth. Return to pan.

  2. Cut vanilla bean in half and pour the seeds in the milk. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved. Just as the milk mixture begins to boil, stir in the baking soda. Reduce the heat to medium, stirring constantly until mixture thickens. When a wooden spoon drawn through the mixture leaves the bottom of the pan visible, and the mixture is light brown in color, remove the pan from the heat.

  3. Place the pan in an ice bath and stir constantly until dulce de leche is cold. Store in airtight container in refrigerator. Pour into sterile jars, and store in the refrigerator.

Categories

Dairy, Appetizers, Brunch, Dessert, Snacks, Mexican, Boil

Nutrition Facts
Serving Size 150.7g
Amount Per Serving
Calories
171
Calories from Fat
22
% Daily Value*
Total Fat
2.4g
4%
Saturated Fat
1.1g
6%
Trans Fat
0.0g
Cholesterol
10mg
3%
Sodium
97mg
4%
Potassium
172mg
5%
Total Carbohydrates
33.8g
11%
Sugars
34.3g
Protein
4.0g
Vitamin A 5% Vitamin C 0%
Calcium 14% Iron 1%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in cholesterol
  •   Bad points
  • Very high in sugar
  • Contains alcohol
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