Dulce de leche literally means candy made of milk and is said to have originated from Argentina. Our version is sweet, soft, salty and with a crunchy crisp biscuit, this little dessert has it all. Mix it up and try your favourite biscuit instead of a waffle.






Skill level

Average: 3.8 (7 votes)


  • 1 x 395 g can sweetened condensed milk
  • ½ tsp salt flakes
  • ½ tsp ground cardamom
  • small waffle biscuits and hot milk, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 1 cup

Preheat oven to 200°C (400°F). Pour sweetened condensed milk into a baking dish, 28 x 18 x 4 cm and sprinkle over the salt flakes and ground cardamom, stir through.

Cover the baking dish tightly with foil and place into a larger baking dish. Pour in enough water to come ¾ of the way up the side of the smaller pan to create a bain-marie.

Bake in the oven for 1¾ hours or until the sweetened condensed milk is golden brown in colour. Top up the water in the bain-marie every ½ an hour or as the water evaporates.

Whisk the dulce de leche until smooth and store in a jar in the refrigerator for up to one month. Spread between waffle biscuits and serve with warm milk as a perfect midnight snack.


the food dept. trick
• Smear a couple of tablespoons in a tall glass and top with milk and scoop of vanilla ice-cream for a delicious caramel shake.
• Use this recipe anywhere you would use caramel – tart fillings, cake fillings, on waffles or pancakes or simply over ice-cream.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.