Tag Archives: toffee recipe

Dulce de Leche (toffee)

6 Mar

A truly Argentine recipe, in the traditional and stereotypical sense! Dulce de Leche is like boiled condensed milk or sticky toffee. Served alongside crème caramel, on pancakes or generally anything sweet (including birthday cakes and alfajores), it’s the base of many argentine dishes. It can also be enjoyed simply on a slice of toast for breakfast instead of jam, Nutella, peanut butter or anything else sweet we would traditionally have!

It’s fairly simple to make but does require patience as the mixture has to boil for two to three hours. This said, once made, it stores very well for months (in an air tight container). So, the initial investment of time is well worth the effort!

Toffee recipe, dulce de leche argentine recipe


3L milk

1 vanilla pod

800g sugar

½ tsp. bicarbonate of soda

You will need an air tight container too



  1. Place the milk, vanilla and sugar in a pan over a high heat and stir until the sugar has dissolved.
  2. Add the bicarbonate of soda and continue to boil. As the mixture starts to thicken keep stirring so that it doesn’t stick. The process can vary in time it takes, but it’s usually between 2-3 hours.
  3. Once the mixture is thick enough to cover the back of a spoon, remove from the heat and place in an air tight jar or container.


Corinne’s serving suggestions and tips:

The bicarbonate is what gives the toffee its colouring – add too much and the mixture will be too dark.

This recipe has been adapted from a number of argentine recipes tested.