Dulce de Leche Uruguayo

Name: Dulce de Leche Uruguayo
Prep time: 10 min
Cook time: 170 min
Total time: 180 min
Yield: 10 servings
Cuisine: Uruguayan
Ingredients: 2 liters whole milk; 600g sugar; 1 tsp vanilla extract; 1/2 tsp baking soda dissolved in 1 tbsp water

Dulce de Leche (DOOL-seh deh LEH-cheh)

Uruguayan Caramelized Milk Spread

⏱ Prep Time 3 hours

📈 Difficulty Easy

👥 Servings

🔥 Calories 276 kcal

A thick, velvety caramel spread made by slowly simmering sweetened milk for hours until it transforms into a rich, amber-colored confection with deep toffee notes and a silky texture.

Nutrition & Info

Protein 6.0g

Carbs 45.0g

Fat 8.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

heavy-bottomed pot wooden spoon sterilized jars

Presentation Guide

Vessel: glass jar

Garnishes: none

Accompaniments: bread, pancakes, alfajores

Ingredients

2 liters whole milk
600g sugar
1 tsp vanilla extract
1/2 tsp baking soda dissolved in 1 tbsp water

Instructions

1
Combine milk and sugar in a heavy pot. Stir over medium heat until sugar dissolves completely.
2
Add baking soda mixture — it will foam up. Stir well.
3
Reduce heat to low. Simmer, stirring frequently, for 2.5 to 3 hours.
4
The mixture will gradually thicken and darken to a rich caramel color.
5
Test by dropping a small amount on a cold plate — it should hold its shape.
6
Stir in vanilla, pour into sterilized jars. Cool before sealing.

💡

Did You Know?

Uruguay and Argentina have a long-standing rivalry over who invented dulce de leche, but Uruguay proudly claims the first factory production and the highest per-capita consumption in the world.

Chef's Notes

Equipment Tips

heavy-bottomed pot
wooden spoon
sterilized jars

Garnishing

none

Accompaniments

bread, pancakes, alfajores

The Story Behind Dulce de Leche Uruguayo

Dulce de leche has been a cornerstone of Uruguayan cuisine since the 19th century. While both Argentina and Uruguay claim its invention, Uruguay was the first to industrialize production. It appears in almost every Uruguayan dessert, from alfajores to pancakes, and is eaten by the spoonful as a daily comfort food.

🕐 Traditionally enjoyed daily spread for bread, dessert base, snack 📜 Origins: Colonial era, disputed origins 19th century

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