Homemade caramel sauce is always a great ace to have up to one’s sleeve. This sauce goes amazingly well on cakes, fresh apples, as an ice cream topping, and in many other dishes. This easy dulce de leche recipe substitutes sugar with corn syrup and ensures a smooth, golden, and thick caramel sauce. The process takes a bit of patience and time but the results are well worth it!
The Ingredients Needed for Dulce de Leche
For this delicious, homemade caramel sauce recipe you will require:
- 1 12-ounce can or one and a half cups of evaporated milk
- 1 14-ounce can of condensed milk
- A tablespoon of rich corn syrup
- Half a teaspoon of baking soda
- 2 cinnamon sticks
- 1 teaspoon of vanilla
- 1 pinch of salt
Preparing the Caramel Sauce
Use a tall, heavy-bottomed saucepan to cook the dulce de leche. Pour in the evaporated and condensed milk and mix in the corn syrup. Mix in the baking soda and the cinnamon sticks. Although salt doesn’t usually come up in traditional caramel sauce recipes, we recommend adding a pinch at this point to intensify the flavor. Cook the mixture over medium heat until the liquid begins to evaporate. Mix continuously with a silicone or wooden spoon to prevent the sauce from sticking to the bottom of the pan and burning.
Keep the pot simmering as the mixture slowly thickens and darkens in color. When the liquid looks thick, check the consistency by taking a spoonful and spilling it back in. If a continuous ribbon of sauce appears, it’s done! Remove the pot from the heat and let it cool for 5 minutes before removing the cinnamon sticks and mixing in the vanilla.
Let the dulce de leche cool completely before pouring it onto cupcakes, cakes, ice cream, or any other dish you’ve intended it for. If the sauce starts to burn during cooking, quickly strain it into a fresh pot and continue cooking. Store the sauce in mason jars!