caramel sauce, dulce de leche, milk

Dulce De Leche (3 ingredient Caramel Sauce- no weird stuff!)

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dulce de leche caramel sauce three ingredients

When faced with a surplus of milk from our milk cow, we started making all the fun things we could. Homemade Dulce De Leche makes a great gift, or hide it away for yourself! Enjoy it with ice cream, in coffee, with apples…you name it!

While I have never made this with storebought milk, or even whole milk, I am confident it would work. For us, dulce de leche uses up skimmed milk after we skim for making butter! Youre yield will be a little lower with skim vs whole but for those who have a milk cow and are always trying to make enough butter…you understand this struggle!

Dulce De Leche

A 3 ingredient milk caramel sauce that requires inexpensive ingredients.
Cook Time30 mins
Total Time30 mins
Course: Dessert, sauce
Cuisine: Mexican
Servings: 3 cups
Calories: 60kcal


  • 1 litres whole milk
  • 1 1/4 cups sugar preferably cane sugar
  • 1/4 tsp baking soda
  • fat pinch salt optional
  • 1 tsp vanilla optional


  • Pour the milk, sugar and baking soda into a 1.5 gallon/6 qt pot or bigger. This will bubble up some and its much nicer to have extra space.
  • Turn onto medium heat, whisk well to dissolve the sugar.
  • Keep an eye on it, stirring occasionally.
  • Put a freezer safe plate with a few metal spoons in your freezer for testing thickness later.
  • When it starts to bubble (this takes 5-10 minutes for me), turn to medium- low
  • You can mostly leave it alone now when its settled into a gentle simmer.
  • As you’ll see in the video, when the bubbles start to change, get smaller, and all over the surface, you’re getting close.
  • When its looking real thick, take one of those spoons, take a dip out, and see how it cools down. When its room temp, is it as thick as you want it?
  • If on low heat, I’ve never burnt a batch of dulce de leche, you can get it pretty thick, or leave it thinner as a sauce. Keep in mind after it sits in the fridge it will get a bit thicker.
  • When its to your desired thickness, take it off the heat and add vanilla and salt if desired.
  • Pour into containers or jars and keep in the fridge. I’ve never had it go bad, it keeps forever and ever, amen! (Well, safely a few months…)


Need some more dessert and drink ideas?

4 thoughts on “Dulce De Leche (3 ingredient Caramel Sauce- no weird stuff!)

  1. I don’t know who lied to you, but this is an Argentinian recipe, not Mexican. I will fight with whom it may be necessary for the honor of my country ?.
    Pro tip: if you put a marble inside, the convection cell that heat creates makes the marble to move around and it mixes the dulce de leche for you. You just have to scoop it when you finish so it won’t be a choking hazard.

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