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Milk jam is a kind of spread with a slight caramel taste, simply mixed with milk and sugar. You won't be able to resist this delicious delicacy, which is extremely popular in South America, where it originated. Homemade, it's divine, although it does require a little patience. But the incredible, comforting smell that escapes from the pan as it cooks will make you want to wait, believe me!
Table des matières
💙 Why you'll love it
- It's easy, although a little patience is required.
- It can be combined with dozens of recipes.
- It is vegetarian and gluten-free.
- It's a great Christmas gift (or gift at all!).
These are the main ingredients, and the quantities can be found in the recipe card below.
- Milk : I recommend using whole milk.
- Sugar: white, which dissolves more easily than other sugars because it is more refined and therefore finer.
- Baking soda: to help caramelize.
✨ What to eat milk jam with?
- These best easy French waffles with a little whipped cream (homemade or not).
- Mix a little into the batter of this fudge brownie before baking.
- This apple, pear and almond crumble.
- This French apple tart that everyone loves.
- On plain yoghurt.
- Delicious crêpes for a snack.
- Hot milk, for flavouring. My mom used to make me some to put me to sleep when I was little, and it's really good!
- Panna cotta, topped with a small layer of milk jam.
✅ Dairy-free version
To make this recipe dairy-free, simply use dairy-free milk (and yes, there is such a thing).
🥰 The chef's advice
Once in the fridge, the milk jam will harden. If you find it too hard to use just before serving, pop it into the microwave for a few seconds.
💡 Frequently Asked Questions
No, not at all. This means you haven't stirred enough and the sugar at the bottom of the pan has burned. To fix this: just before pouring your jam into the jar, strain it through a sieve or colander, scraping with a spoon. But do it right away, when the liquid is still very hot. After that, it will harden quite quickly, making it much more difficult to sieve.
It's all the same. Dulce de Leche is simply the name that comes from Latin America.
Popular in South America and particularly Argentina, legend has it that a head cook in Napoleon's army forgot a bowl of sweet milk on the fire (which was the soldiers' ratio at the time). And that's how milk jam was born.
Place in a large saucepan and cover with water. Once it boils, allow 10 minutes.
Once placed in a sterilized jar, it keeps for 1 month in the fridge. It will harden on contact with cold, so if you find it too hard to serve, pop it in the microwave for a few seconds.
If you make this milk jam, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Milk jam (Dulce de Leche)
- 4 ¼ cups whole milk (1l)
- 1 ⅛ cup granulated sugar (235g)
- 1 pinch baking soda
- Place the sugar and milk in a saucepan. Bring to the boil and stir for 2-3 minutes, until the sugar has dissolved into the mixture. Add the baking soda and stir well.
- Lower the heat to medium (there should be a few bubbles) and cook for 40 minutes, stirring every 10 minutes or so with a whisk.
- After this time, stand by your milk jam and stir it more often so it doesn't stick or burn. This should take about 25 to 30 minutes.
- When it starts to look distinctly caramel-colored and more syrupy/solid in texture, pour it into a jar and leave to cool, before enjoying! Rely mainly on the color to know when it's ready, and don't forget that it will harden as it cools.