Stacy's Dulce de Leche

While you read through the ingredients you must be saying to yourself “Hey this is regular ol’ caramel sauce!” Well you will be right, it is. I placed this very easy caramel sauce recipe on here because that whole boil a can of condensed milk doesn’t make any sense to me that is more of a toffee. I might be wrong some may like it that way. But I KNOW FOR A FACT many of you will enjoy this one much more. Try it, it won’t hurt.

Stacy’s Dulce de Leche


  • 3 cups of granulated sugar
  • 2 tbsp light brown sugar
  • 1/4 cup of water
  • 1 tbs. corn syrup
  • 2 cups of heavy cream
  • 1 oz of butter
  • 2 tsp of vanilla extract


  1. Place sugar, water, and corn syrup in heavy sauce pan stir to combine and with a pastry brush, brush down the sides of the pan to make sure no sugar crystals fall into boiling sugar syrup. Boil to caramel stage ( use a candy thermometor if you not comfortable eye balling this) remove from heat and carefully add heavy cream and butter. stir until smooth put back on low heat and cook stirring constantly for 5-10 minutes until sauce thickens slightly. Remove from heat add vanilla extract and pour into heat safe bowl. Take a piece of plastic wrap and place right on top of caramel sauce as to avoid a skin from forming place in fridge Until completely cool or over night is best.

Comments (7)


Thank you very much. I also share your views about easy recipes. I like making things from the scratch just as my folks do it in Nigeria.


Thanks for posting this recipe....I didn't understand the whole boiling a can thing - I'm new to baking!!! I can't wait to try this


Sorry, don't get offended, but go through all that trouble when all you have to do is boil a can of condensed milk and wait for it to cool down? Besides, that is too much sugar and fat.


@mmo88> i completely understand, save time here, save time there. But I will say this. Take a look at the back of a can of "sweetened" condensed milk...yeah, the can has way to much sugar!


I got an account especially to leave a comment here. Just have to agree that while canned milk is s-u-p-e-r convenient, I prefer scratch, too. Yep- just reading those ingredients gives me pause, esp. if I'm going to all the trouble to bake a cake from scratch and frosting, too.

Thanks very much for this recipe- I cannot wait to try it!!