Dessert: Mexico – Coahuila (Northern Mexico) – Dulce de Leche Quemada (Caramelized Dulce de Leche)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 24

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Additional 4 hrs

Total 5 hrs 45 min

Ingredients

- 8 cups (1.9 L) whole milk
- 2 1/2 cups (500 g) granulated sugar
- 4 tbsp (57 g) unsalted butter
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (2.5 ml) baking soda
- 1/4 tsp (1.5 g) fine salt
- 1 cinnamon stick (optional)
- 2 tsp (10 g) unsalted butter, for greasing pan
- Granulated sugar for dusting (optional)

Instructions

Short Description:
A deeply caramelized milk candy made by slowly reducing whole milk and sugar until it becomes a rich, amber, spreadable dulce that is cooled and cut into small squares or discs.

Regional Notes:
This Coahuila (Northern Mexico) version relies on slow, long reduction of cow's milk and sugar to develop a pronounced toasted/caramel flavor and a darker color than lighter dulce de leche variants. It is cooked to a thicker, sliceable consistency and traditionally cut into small squares or pressed into discs for market-style sweets.

1. In a large, heavy-bottomed saucepan, combine the whole milk and granulated sugar and warm gently over medium heat, stirring until the sugar dissolves and the mixture is just below a simmer.
2. If using, add the cinnamon stick. Reduce heat to low and skim any foam from the surface with a spoon. Stir in the baking soda — it will bubble briefly; this promotes even browning.
3. Cook uncovered over low to medium-low heat, stirring frequently (every few minutes) and scraping the bottom and sides to prevent sticking. Continue to simmer and reduce the mixture slowly; after about 45–60 minutes it will thicken and darken. Total cooking time will be roughly 1.5–2 hours depending on heat and pan — patience is essential.
4. As the milk reduces further it will turn a deep golden-amber and become noticeably thicker (it should coat a spoon). Remove the cinnamon stick. If the mixture threatens to stick, reduce heat slightly and stir more often.
5. When the mixture reaches a thick, fudgy jam-like consistency and a deep caramel color (it should fall slowly from a spoon and hold its shape briefly), remove the pan from the heat.
6. Immediately stir in the 4 tbsp (57 g) unsalted butter, the vanilla extract, and the salt until fully incorporated and glossy.
7. Prepare an 8x8 inch (20x20 cm) square pan by greasing it with the 2 tsp (10 g) butter or lining it with parchment paper. Pour the hot dulce into the prepared pan and smooth the top with a spatula.
8. Let cool to room temperature, then refrigerate until firm, at least 2–4 hours (overnight for easiest cutting).
9. Turn the set dulce out of the pan onto a cutting board. Trim edges if desired and cut into 24 small squares or use a round cutter to make discs. If desired, lightly dust each piece with a little granulated sugar to prevent sticking.
10. Store in an airtight container in the refrigerator for up to 2 weeks; bring to room temperature before serving for the best texture and flavor.