Dulce de leche

• sugar↗50g g
• unsalted butter↗50g g

  cubed

• whole milk↗75ml ml
• condensed milk (canned)↗397g g

Step-by-step instructions

1. 1

   Place the sugar in a large saucepan. Turn on medium heat and gently melt the sugar. Carefully tilt the pan while the sugar melts, without stirring, as it will stick to the spoon or spatula.

2. 2

   When the sugar has melted, add the butter and stir it into the sugar. It will bubble, so be careful. Then gradually add the milk, stirring constantly.

3. 3

   Finally add the canned condensed milk and stir well until fully incorporated. Continue stirring while the dulce de leche bubbles and thickens over medium heat. Cook for another 5‑10 minutes. It will turn a darker brown with a slight orange‑red hue. It should become thick enough to leave a clear line in the pan when you run a spoon through it, then add a pinch of salt. It will thicken further as it cools. Dulce de leche can be stored in a jar in the refrigerator for up to a month. If not stored in a jar, ensure it is covered to prevent a skin from forming.