The 2-ingredient Minas-style dulce de leche is one of the most traditional recipes in Brazilian cuisine, especially in the state of Minas Gerais. Slowly cooked with patience and care, it delivers deep flavor, perfect texture, and a strong sense of tradition.
This version uses only milk and sugar, just like the old-fashioned country recipe—no preservatives, no shortcuts. The result is a smooth, rich dulce de leche that can be sliced or enjoyed creamy, depending on the cooking point. While the process takes time, the preparation itself is simple and accessible, even for beginners.
It’s an economical recipe with excellent yield and can be enjoyed on its own or used as a base for other desserts, making it perfect for home consumption or selling.
Ingredients
- 5 liters (about 5.3 quarts) of whole milk (preferably fresh or farm milk)
- 2.4 kg (about 5.3 lb) of sugar
- Granulated sugar
- Demerara sugar
Possible substitutions:
- Store-bought boxed milk can be used if fresh milk isn’t available
- Granulated sugar can be fully replaced with demerara sugar
Instructions
- In a large, deep pot, add the milk and sugar.
- Place over medium heat and stir until the sugar fully dissolves.
- Continue cooking, stirring occasionally, until it comes to a boil.
- Once boiling, reduce to medium-low heat and keep stirring regularly.
- The cooking process takes time—about 3 to 5 hours—as the liquid slowly reduces and thickens.
- When it reaches a thick, condensed-milk-like consistency, stir more frequently.
- To test the doneness, drop a small amount into cold water:
- It should form a soft, pliable ball, not hard.
- Remove from heat and stir vigorously with a spoon for a few minutes until it cools slightly.
- Transfer to a pan lined with plastic wrap and spread evenly.
- Allow it to cool completely before slicing or storing.
Chef’s Tips & Variations
- For a creamier dulce de leche, remove it from heat a bit earlier.
- For a firmer, sliceable version, cook it longer.
- You can mix in peanuts, shredded coconut, or cocoa powder after cooking.
- Avoid high heat to prevent burning.
- A wooden spoon helps control texture and prevents sticking.
Prep Time, Yield & Difficulty
- Total time: 4 to 5 hours
- Yield: Approximately 2.5 kg (5.5 lb)
- Difficulty level: Medium
- Cost: Low
Frequently Asked Questions (FAQ)
Can I make dulce de leche using boxed milk?
Yes. The flavor changes slightly, but it works well.
How do I know when the dulce de leche is ready?
The cold-water test is the most reliable method. The mixture should form a soft ball.
Do I need to stir after removing it from heat?
Yes. Stirring helps improve texture and prevents crystallization.
Should it be stored in the refrigerator?
Once cooled, store in a cool place or refrigerate for longer shelf life.
Conclusion
This 2-ingredient Minas-style dulce de leche proves that simple recipes can be extraordinary. With patience and care, you’ll create a traditional dessert full of flavor and history.
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