Doce de Leite, meaning “milk sweet” in Portuguese, is a luscious caramel-like confection that is a cornerstone of Brazilian and Latin American desserts. This creamy, rich spread is made by slowly cooking sweetened milk until it thickens and caramelizes, resulting in a velvety texture and a deep, toffee-like flavor. Often enjoyed on its own, spread on toast, used as a filling for cakes and pastries, or paired with cheese in a traditional Brazilian combination called “Romeu e Julieta” (doce de leite with queijo minas), this treat is a beloved indulgence. Its origins trace back to the need to preserve milk in warm climates, making it a staple in Brazilian households and celebrations.
Ingredients (Makes about 2 cups)
- Whole Milk: 4 cups (1 liter) – preferably full-fat for a creamier result
- Granulated Sugar: 1 1/2 cups (300g) – adjust based on desired sweetness
- Baking Soda: 1/4 tsp – helps with caramelization and prevents curdling
- Vanilla Extract: 1 tsp – optional, for added flavor
- Pinch of Salt: To enhance sweetness – optional
Equipment
- Large, heavy-bottomed saucepan or pot (to prevent burning)
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Heat-resistant glass jar or container (for storage)
- Fine-mesh strainer (optional, for a smoother texture)
Preparation Time
- Prep: 5 minutes
- Cook: 1.5 to 2 hours
- Cool: 30 minutes
- Total: About 2 hours 35 minutes
Step-by-Step Instructions
Step 1: Prepare Your Equipment
- Choose a large, heavy-bottomed saucepan to ensure even heat distribution and prevent the milk from burning. A wide pot also helps the mixture reduce faster.
- Have a heat-resistant jar or container ready for storing the doce de leite once it’s done. Sterilize the jar by boiling it in water for 10 minutes, then let it air dry to prevent contamination.
Step 2: Combine Ingredients
- In the saucepan, pour the 4 cups of whole milk and add the 1 1/2 cups of granulated sugar. Stir gently with a wooden spoon or silicone spatula over low heat until the sugar is fully dissolved, about 3-5 minutes.
- Add the 1/4 tsp of baking soda and stir to combine. The baking soda helps the milk caramelize by increasing its pH and prevents curdling by neutralizing acidity. You may notice some bubbling as the baking soda reacts—this is normal.
- If using vanilla extract or a pinch of salt, add them now for extra depth of flavor.
Step 3: Begin Cooking the Mixture
- Increase the heat to medium and bring the mixture to a gentle simmer, stirring occasionally to prevent the milk from sticking to the bottom of the pan. Do not let it boil vigorously, as this can cause the milk to scorch or overflow.
- As the mixture simmers, it will start to reduce and thicken. This process can take 1.5 to 2 hours, depending on the heat and the pot’s surface area. Stir every 5-10 minutes initially, then more frequently as it thickens to avoid burning.
Step 4: Monitor the Caramelization
- After about 45 minutes, the mixture will begin to change color, turning from white to a light beige. Continue cooking, stirring more frequently (every 2-3 minutes), as the mixture thickens and deepens in color to a golden caramel hue.
- To test the consistency, drop a small amount of the mixture onto a cold plate. If it holds its shape and doesn’t spread too much, it’s ready. For a spreadable consistency (like a thick caramel), aim for a temperature of around 220°F (104°C) on a candy thermometer. For a firmer, spoonable texture, cook until it reaches 230°F (110°C).
- The final color should be a rich, medium brown—darker than dulce de leche but not as dark as a deep caramel. Be careful not to overcook, as it will harden too much as it cools.
Step 5: Cool the Doce de Leite
- Once the desired consistency is reached, remove the saucepan from the heat. If you notice any small lumps, you can strain the mixture through a fine-mesh strainer into a bowl for a smoother texture.
- Let the doce de leite cool slightly in the pan for about 10 minutes, stirring occasionally to prevent a skin from forming. It will thicken further as it cools.
- Transfer the warm doce de leite to the prepared glass jar or container while it’s still pourable. Let it cool completely to room temperature, about 30 minutes, before sealing the jar.
Step 6: Store and Serve
- Once cooled, seal the jar and store the doce de leite in the refrigerator. It will keep for up to 1 month when stored properly. The texture will firm up in the fridge but remain spreadable.
- Serve at room temperature for the best consistency—spread it on toast, use it as a filling for cakes, or enjoy it with a slice of mild cheese like queijo minas or cream cheese. You can also warm it slightly (microwave for 10-15 seconds) to make it softer for drizzling over desserts.
Alternative Method: Using Sweetened Condensed Milk (Faster Option)
If you’re short on time, you can make doce de leite using sweetened condensed milk, which cuts the cooking time significantly.
- Ingredients: 1 can (395g / 14 oz) sweetened condensed milk
- Method:
- Remove the label from the can and place it (unopened) in a large pot. Cover with water, ensuring the can is fully submerged by at least 2 inches (5 cm).
- Bring the water to a boil, then reduce to a simmer. Cook for 2-3 hours for a spreadable consistency, or 3-4 hours for a thicker, darker doce de leite. Check the water level every 30 minutes and add more if needed to keep the can submerged.
- Carefully remove the can with tongs and let it cool completely before opening (at least 2 hours). Opening a hot can can cause the contents to burst out due to pressure.
- Once cooled, open the can, stir the doce de leite, and transfer to a jar for storage.
Safety Note: Ensure the can remains fully submerged during cooking to prevent it from overheating and potentially exploding. This method is traditional in Brazil but requires caution.
Tips
- Consistency Control: The longer you cook, the thicker and darker the doce de leite will become. For a softer spread, stop cooking earlier; for a firmer texture (like fudge), cook longer.
- Flavor Variations: Add a cinnamon stick or a few drops of coffee extract during cooking for a unique twist. Some recipes also include a splash of heavy cream at the end for extra richness.
- Avoid Burning: Use a heavy-bottomed pan and stir frequently, especially toward the end, to prevent scorching. If the mixture starts to stick, lower the heat and stir more vigorously.
- Storage: If the doce de leite hardens too much in the fridge, let it sit at room temperature or warm it slightly to soften before using.
Nutritional Notes (Per Tablespoon, Approximate)
- Calories: 60 kcal
- Fat: 1.5g (from milk)
- Carbohydrates: 10g (from sugar and milk solids)
- Protein: 1g
- Doce de leite is high in sugar and fat, so it’s best enjoyed in moderation as a treat or condiment.
Cultural Context
Doce de leite has deep roots in Latin American culinary traditions, with Brazil, Argentina, and Uruguay all claiming variations of this sweet (often called dulce de leche in Spanish-speaking countries). In Brazil, it’s a symbol of comfort and nostalgia, often made at home or sold in markets as a artisanal product. Its versatility—whether as a spread, filling, or dessert on its own—makes it a cherished part of Brazilian cuisine, frequently paired with fruits, cheeses, or baked goods during celebrations.
This recipe offers a traditional method for making doce de leite from scratch, delivering a creamy, caramelized treat that captures the essence of Brazilian sweetness and can elevate any dessert or snack.
