If you love rich, caramel-like sweets but want something quick and made from pantry staples, these homemade dulce de leche-style squares are for you. The mixture cooks into a thick, creamy fudge that sets firmly in the fridge and slices beautifully for an anytime treat.
Why You’ll Love This Recipe
Made with simple, budget-friendly pantry ingredients
No candy thermometer needed
Thickens quickly on the stove with straightforward steps
Sets into neat, sliceable pieces for sharing
Sweet, milky, caramel-like flavor with a soft bite
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Prepare your pan: Lightly grease a square baking dish with butter or margarine. Set aside.
Combine ingredients: In a large saucepan, add the sugar, powdered milk, and water.
Mix until smooth: Whisk well until the mixture is fully blended and as lump-free as possible.
Cook and stir: Place the pan over medium heat. Stir constantly with a sturdy spoon or heat-safe spatula, scraping the bottom and corners as you go.
Thicken to the right stage: Continue stirring until the mixture becomes thick, creamy, and starts pulling away from the bottom of the pan (similar to a fudge or thick dough stage). This is when it’s ready to set.
Pour and spread: Immediately pour into the greased dish and spread evenly.
Score while warm: While still warm (but not piping hot), use a knife to score or cut into your desired piece size.
Chill to set: Refrigerate until completely cool and firm.
Serve: Separate the pieces and enjoy.
Variations
Vanilla-milk version: Stir in 1 to 2 teaspoons vanilla extract right after removing from heat.
Cinnamon twist: Add 1/2 teaspoon ground cinnamon during cooking for a warm, spiced note.
Citrus touch: Add 1 teaspoon finely grated orange zest after cooking for a bright finish.
Nutty crunch: Fold in 1/2 cup chopped toasted almonds or hazelnuts after removing from heat, then press into the dish.
Softer, creamier bite: Cook slightly less (remove from heat just before it fully pulls away), knowing it will set softer in the fridge.
Servings and timing
Yield: about 40 small squares (roughly 1-inch pieces) or 24 larger pieces
Prep time: 5 minutes
Cook time: 10 to 15 minutes
Chill/set time: 2 to 3 hours
Total time: about 2 hours 15 minutes to 3 hours 20 minutes
Storage/Reheating
Refrigerator: Store in an airtight container for up to 7 days. Place parchment paper between layers to prevent sticking.
Freezer: Freeze tightly wrapped pieces for up to 2 months. Thaw overnight in the refrigerator.
Reheating: These are best eaten chilled or at room temperature. If you want a slightly softer texture, let pieces sit at room temperature for 10 to 15 minutes before serving.
FAQs
Why is my mixture lumpy at the start?
Powdered milk can clump when it hits liquid. Whisk thoroughly before heating, and keep stirring as it warms. Small lumps often smooth out as it cooks.
How do I know when it’s ready to pour into the dish?
It’s ready when it thickens significantly and starts pulling away from the bottom of the pan as you stir, forming a cohesive, fudge-like mass.
Can I reduce the sugar?
Reducing sugar changes the set and texture and may prevent it from firming properly. For best results, keep the listed ratio.
What pan size works best?
A square dish (around 8×8 inches) gives a good thickness for neat squares. A larger dish makes thinner pieces that can set faster.
Why did my dulce de leche squares turn out too hard?
Overcooking is the most common cause. Next time, remove from heat as soon as it clearly pulls away from the bottom and looks thick and creamy.
Why is it too soft and won’t set?
It likely needs a bit more cooking time. The mixture must reach the stage where it noticeably thickens and pulls away from the pan.
Can I use low-fat powdered milk?
Yes, but the texture can be slightly less rich. Full-fat powdered milk generally gives a creamier result.
Do I have to cut it while warm?
Scoring while warm makes cleaner portions. If you wait until fully cold, it can crack or crumble more easily when slicing.
Can I make it without a whisk?
Yes. A sturdy spoon works, but a whisk at the beginning helps break up clumps faster.
How should I serve these?
They’re great as bite-size squares with coffee or tea, packed into lunchboxes, or arranged on a dessert platter.
Conclusion
These homemade dulce de leche-style squares are a simple, satisfying sweet made from everyday ingredients. With steady stirring and the right thickening stage, you’ll get creamy, sliceable pieces that store well and feel special with minimal effort.
These homemade dulce de leche squares are a quick, no-bake milk fudge made from powdered milk, sugar, and water. Rich, creamy, and caramel-like, they’re perfect for slicing and sharing as an easy sweet treat.
