Dulce de Leche

This luscious decadent dessert sauce is perfect for dipping with churros. The sauce consists of milk slowly and consistently cooked down to ensure it does not burn. The result, a caramelized sweet milk with the consistency of smooth peanut butter.



Dulce de Leche

  • 4 cups of whole milk
  • 1 1/2 cups of white sugar
  • 1/4 teaspoon of baking soda
  • 1 1/2 teaspoons of vanilla extract

Churro Bites

  • 2 cinnamon sticks
  • 4 tablespoons of butter, separated
  • 1 teaspoon of white sugar
  • 1/2 teaspoon of kosher salt
  • 1 cup of all-purpose flour
  • 4 large eggs
  • 1 teaspoon of vanilla extract
  • Vegetable oil for frying
  • 1 cup of water

Cinnamon Sugar

  • 2 cups white sugar
  • 1/4 cup ground cinnamon


  1. To make the Dulce de Leche, take your D3 Stainless 2-quart Saucier and whisk together all of the ingredients except for the vanilla over medium heat and bring to a boil. Once boiling reduce the heat and let simmer for 1.5 to 2 hours.
  2. Whisk the sauce occasionally in the beginning. As the milk caramelizes and reduces, you will need to whisk more consistently to keep the sauce from burning. Note that you will start to see this happen at the one-hour point. Unlike a regular saucepan, the benefit of a saucier is the curved sides which ensure the ingredients are properly combined and you do not leave any bits behind to burn.
  3. The Dulce de Leche will be complete when caramelized and thickened. The consistency should be spreadable but still silky smooth. It will have a toffee-like flavor from the caramelization process of the milk. Once the sauce has reached the consistency, add the vanilla extract and whisk to combine completely.
  4. Transfer to a large mixing bowl to cool at room temperature.
  5. While the Dulce de Leche cools, make your churro bites.
  6. In a large mixing bowl, combine the cinnamon sugar ingredients. Whisk to fully incorporate and set aside.
  7. In a large saucepan, bring the water and cinnamon sticks to a boil. Once the water begins to boil, remove the cinnamon sticks.
  8. Turn off the heat. Add the butter, salt, and sugar to the pan. Stir to combine, melting the butter and dissolving the sugar.
  9. Pour the flour into the pan. Turn the heat back on to medium-low. Using a spatula, mix the flour into the water mixture. The dough will begin to form. Let the dough cook for roughly 2 minutes or until the sticky dough releases from the sides of the pan.
  10. Place the dough into a stand mixer fitted with a paddle attachment. Let cool for 5 minutes before you begin incorporating your eggs. This will help ensure the eggs do not cook when they are mixed with the dough.
  11. Turn the mixer on to medium speed incorporating the eggs one at a time to ensure they are tempered into the batter.
  12. Once combined completely the dough will be sticky.
  13. Heat the vegetable oil in either a deep fryer or a large stock pot if you do not have a fryer available. The oil should be heated to 350 degrees.
  14. Using a piping back with a wide tip cut pieces roughly 1 1/2 inches in length into the oil. Fry for roughly 4 minutes or until golden brown.
  15. Using a slotted spoon remove the fried dough from the oil and place it in a paper towel to remove the excess oil. Roll the bites while hot in the cinnamon sugar mixture. Serve with the Dulce de Leche

Pro Tip

Tempering eggs is the process of slowly incorporating room-temperature eggs into a warm batter. Adding them one at a time helps reduce the chance of cooking the eggs while incorporating them.


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