Find out which store-bought dulce de leche performs best in a taste and texture comparison of three supermarket brands.
What it is
Dulce de leche is a sweet, caramelized milk spread common across Latin America, often described as “milk jam.” It’s delicious smeared on toast—brioche is a favorite—or used as a filling for cakes, cookies and other pastries.
How it’s different than caramel
Dulce de leche and caramel sauce are made differently and taste distinct. Dulce de leche is created by slowly cooking milk and sugar (or sweetened condensed milk) until the mixture darkens and thickens into a creamy, spreadable jam. In classic caramel sauce, sugar is cooked by itself until it browns, and dairy (cream and butter) is added afterward. That difference in method produces deeper, toasted sugar notes in caramel, while dulce de leche has a rounded, milky caramel flavor. You can reduce either one further to thicken it for fillings or candies, but their base flavors and textures remain different.
Ways of making it from scratch
At home, dulce de leche can be made from cans of sweetened condensed milk or from whole milk and sugar. The process requires patience and gentle heat to caramelize sugars and milk solids without burning. The aim is a deep mahogany color, concentrated flavor and a thick, spreadable texture. Methods vary—some need frequent stirring, others can be left to simmer slowly—but all take at least an hour to develop the characteristic color and flavor.
Comparing store-bought dulce de leches
Not everyone has time to make dulce de leche from scratch, so I tested three brands available at a local supermarket to determine which was the best buy:
- Bonne Maman, a French brand known for jams
- Caramella, an Argentinean brand
- Eagle Brand, a North American brand known for evaporated and condensed milks
Comparing consistency and flavor
Texture and taste varied significantly between brands. Caramella was the thickest and most spreadable—suitable for fillings—but its flavor was disappointing: the only brand that listed vanilla, which gave it an artificial note that didn’t sit well on the palate. Bonne Maman had a pudding-like texture and a tangy finish. Its ingredient list revealed pectin and sodium citrate, which likely contributed to the off, slightly tangy flavor. Overall, Bonne Maman’s dulce de leche was my least favorite despite the brand’s strong reputation for jams.
The Eagle Brand offering had the most authentic, natural caramel-milk flavor and no odd tanginess or artificial vanilla. However, it was the runniest of the three—more of a sauce than a spread. Between flavor and texture I preferred flavor, so Eagle Brand was the only one I would buy again despite its thin consistency.
To address thin store-bought dulce de leche, I reduced it on the stove: place the dulce de leche in a medium saucepan and stir constantly over medium-high heat (do not use high heat, which risks burning). In about eight minutes of continuous stirring it thickened from a pourable sauce into a rich, dense caramel. For a spreadable but still slightly soft consistency, about six minutes of reduction is usually enough. This quick technique turns a thin sauce into a suitable filling for cakes and cookies.
Tip: If store-bought or homemade dulce de leche is too thin for cake fillings, reduce it on the stove while stirring constantly until it reaches the desired thickness.
How it’s used
Dulce de leche is gooey and deeply caramelized, making it ideal as a breakfast spread, a filling for layer cakes, or sandwiched between shortbread to make alfajores. Use it to pipe between cake layers, spoon over ice cream, swirl into desserts, or spread onto toasted bread for a simple, indulgent treat.
Storage
Unopened jars or cans of dulce de leche will keep for months; always check the label for the best-by date. Once opened, store dulce de leche in the refrigerator and use within about two weeks for best flavor and safety.
📖 Recipe
How To Thicken Dulce De Leche
10 mins
10 mins
Ingredients
- dulce de leche — homemade or store-bought
Instructions
- Pour the dulce de leche into a medium saucepan and set over medium-high heat.
- Stir constantly and let it come to a boil. Continue stirring for 5–8 minutes until the mixture reaches the desired thickness. If it bubbles like thick lava, it will become very thick once cooled.
- Transfer to a deep bowl and, while still warm, blend briefly with an immersion blender if there are any lumps.
- Cool slightly, then transfer to a jar and store in the refrigerator.
Nutrition information is automatically calculated and should be used as an approximation.