This recipe for homemade Dulce de Leche is original from the first 6 months of the blog: published in June 2008. With this intro and photo.
“This recipe for homemade Dulce de Leche was shared with me by very dear and very experienced cook friend, M. B. Carvajal I reduced the cinnamon and omitted the vanilla. I like my Dulce de Leche very simple. In fact here in Houston one can buy Argentine dulce de leche from good brands, but has so much vanilla for me is like eating something else”Eight years later the recipe continues to produce a delicious homemade dulce de leche. I took new photos of the recipe. I love seeing the evolution of my photography and really of the food blog world in general. Photography is a demanding hobby to improve you have to take thousands of pictures, studying and test angles, try different windows in the house, and a lot more.
Eight years ago, I wrote the blog for me to keep track of the recipes that I liked. Today has become my work (I get paid to develop recipes with different products), and an inexhaustible source of friendships with other cooks interested in Chilean food. Now I am more interested in rescuing our recipes and building a well-documented record of our Chilean cuisine. So if you have some family classic Chilean recipes to share on the blog, I invite you to send it to me to my email: blogenmicocinahoy @ gmail.com(without the spaces).
This recipe certainly requires an afternoon or morning free and patience, I usually read a magazine or book while I stir the pot.
Visit our collection of Chilean recipes here.
Homemade Dulce de Leche
for a pound of Dulce de Leche
- 2 liters of milk (preferably whole, but I have made with 2% too)
- 500g granulated sugar
- 1 cinnamon stick plus or minus 2″ (4 cm.) long
- Place together 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 so that it will reduce, stir occasionally for the first hour when it begins to thicken stir more, is better if you stir all the time.
- After about 1 1/2 – 2 hours will start taking caramel color, take a teaspoon full, let cool and try.
- Cook until the desired thickness. Let cool a little before saving it in jars. Keep refrigerated. Lasts 2 months.