Recipe: Dulce de Leche

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Dulce de Leche can be drizzled over brownies, cheesecake or crepes. It can be used as a dip for apples and pears. We like it best smeared on a slice of warm toast for an indulgent breakfast and stirred into our coffee. My Ecuadorian family makes dulce de leche with panela, a cake of unrefined cane sugar with a mahogany brown color and a rich molasses flavor. Turbinado sugar (sugar in the raw) is substituted here and lends this dulce de leche its deep color and rich flavor. You can also use white sugar, but your dulce de leche will be lighter, the color of a Kraft caramel.

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Annie Fenn

A retired gynecologist turned food writer, Annie Fenn writes about food and life in Jackson Hole. Lately, she has been struggling to keep up with the caloric needs of her two soccer- and skiing-obsessed teenage boys. Find more of her recipes at www.jacksonholefoodie.com and follow her on Instagram @jacksonholefoodie for more frequent foodie inspiration.

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