Dulce de Leche en Tabla (Milk Fudge Squares)

Dulce de leche en tabla (Milk fudge squares)

As a kid I remember my grandmother used to cook this all the time. My grandparents had a dairy farm, so they had to come up with things to do with the leftover milk.

Dulce de leche en pasta: delicious and simple milk fudge squares; make plain or topped with jams or coconut cream.

Dulce de leche en tabla (Milk fudge squares)

When I was a kid I used to spend a couple of weeks each summer with my grandparents. Those were some of the times in my childhood I remember fondly.

Is there anything more fun for a 7 year old to be left to their own devices in a farm? Not that I am particularly fond of large animals, they always intimidated me, but I learned to admire and respect the hard work of those who feed us, often for little money.

Dulce de leche en tabla (Milk fudge squares)

Those were other times. Helicopter parenting hadn’t been invented. Grownups accepted a certain amount of risk in life (Seatbelts? Safety seats? Never saw one of those). I drank unpasteurized milk, I was given coffee for breakfast, and left to explore the wilderness with my cousin, often trying berries and fruits unknown to us. These things are anathema to me these days, although I doubt my parents loved me any less than I love my daughter.

I used to help my grandma stir the giant cauldron she used to make this. My reward was that I got to lick the wooden spoon after she was done. Ah, yeah, sugar-hyped kids.

Dulce de leche en tabla (Milk fudge squares)

This recipe is not like my grandma’s. For one, it’s hard to find raw milk these days. And when I tried using regular milk, I received complaint after complaint that it simply took too long (it does take well over an hour). That’s how it was for my grandma!

In the end I have worked on another recipe (if you have been here before you will notice the change) that can be made in approximately half an hour. Impatience seems to be another of our modern-day curses, isn’t it?

For the topping you can choose either guava paste (from this recipe), pineapple jam (from this recipe) or coconut fudge (from this recipe). Or you can simply serve plain.

Bear in mind that dominican dulce de leche en tabla  (milk fudge squares)  are very sweet, in fact it is the sugar that holds the whole thing together.

Aunt Clara
Dulce de Leche en Tabla Recipe (Dominican Milk Fudge Squares)
Prep time
Cook time
Total time
Dulce de Leche en Tabla Recipe (Dominican Milk Fudge Squares) delicious and simple; make plain or topped with jams or coconut cream.
Serves: 6 servings
  • Oil spray to cover mold (see notes)
  • 1 can of condensed milk (14 oz [405 gr])
  • ¼ cup of sugar
  1. Spray the mold (see notes) with the oil.
  2. Heat condensed milk in a cast aluminum or iron 2 quart [2 lt] pot over medium-high heat.
  3. Once the milk breaks the boil it will become thinner, this is normal, start stirring with a wire whisk to prevent it from sticking to the bottom.
  4. Once the milk has become thick enough to start lifting from the bottom (10 to 15 minutes) stir in sugar.
  5. Continue whisking vigorously until it has become so thick that it sticks to the wire whisk (similar consistency to peanut butter.
  6. Spoon into the mold and smooth out. Let it cool to room temperature.
  7. Remove from the mold and cut into 6 squares.
I did not have a mold the size of the traditional Dominican one, I improvised by covered a cardboard box of similar size with aluminum foil and spraying with oil. The size I used was 3"L x 4½"W x 2"H [6.75 cm L x 9.5 cm W x 4.5cm].
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{ 25 comments… add one }

  • Guela Mima April 14, 2015, 10:41 PM

    I have access to raw milk. I live in Florida near an Urban Farm. Also I would like to make it not so sweet because both my son and I are diabetic. Is there a sugar substitute I can use?

    • Aunt Clara April 16, 2015, 12:20 AM

      I haven’t tested any of those things, I am sorry, I cannot tell you how it would work out.

  • M, S, and A's Mama December 15, 2014, 11:14 PM

    Ok, I did something wrong here :(. When it was sticking to the whisk, I took it out and put it in the mold, but as it is cooling it has turned into hard, thick caramel, nothing like the consistency of Dominican dulce de leche that I have had before. Any ideas what I might have done wrong?

    • Aunt Clara December 16, 2014, 4:28 PM

      Quite possibly lack of sugar. It’s happened to me. Some brands of condensed milks have less sugar than others (hard to predict) so what comes out is closer to American-style fudge. Sorry it didn’t work for you this time, but if you are up to another test, try adding more sugar. And yes, this is insanely sweet, I know. The photos above are the result of this same process, so you can see how it looks. I used Nestle brand of condensed milk, for what is worth.

  • Jasmine Gonzales May 4, 2014, 11:06 PM

    Do you use brown suger?

  • Miguel December 15, 2013, 8:22 PM

    Would you mind sharing your original recipe? Ive been trying to figure out how to make this candy. Its quite popular in Mexico. My grandparents used to make it with whole milk, but every recipe I find uses sweetened condensed milk. I dont mind the long length of time to make, I understand its a long process. Also, you wouldnt happen to know what temperature youre trying to get the candy to? Im assuming its similar to fudge – 236 degrees.

  • Karina November 28, 2013, 12:26 PM

    So I made my mines a little different, especially because I didn’t want to make too much. I cooked mine over Medium-High the whole time and got the thickness and brown color within an hour of stirring.
    What I used was..
    4 1/2 cups of whole milk
    2 cups of granulated white sugar
    Cinnamon stick

    Love your recipes… Thank you, Happy Thanksgiving

  • Marilyn November 20, 2013, 1:41 PM

    Well, I am making this dulce de leche as we speak. I hope it comes out.

  • kai November 10, 2013, 10:55 PM

    Its basically caramel samething except an added topping to coat the top. U could just get a can of condensed mile put it in boiling water and cover fir about 45min and get the samething

    • Marilyn November 20, 2013, 7:16 PM

      I made this dulce de leche today. I know I got it to the right consistency. I let it set for 3 1/2 hours, but when I went it cut it, it’s still soft, and more like a paste. Should I refridgerate it, what shall I do? Heeeellllp!

      • Aunt Clara November 20, 2013, 8:38 PM

        If it still is in a fudge-like consistency then it wasn’t ready. It’s probably delicious, so if you don’t have the patience to return it to the fire for some more cooking I would just eat it and try another day.

      • Aunt Clara November 20, 2013, 8:45 PM

        BTW, you know it’s ready when sugar crystals start forming.

  • Jenelle Aguero September 5, 2013, 7:35 PM

    i tried the recipe a couple time and cant get the right texture. i can’t cut it

  • John May 22, 2013, 8:45 PM

    ive been stirring for almost 2 hours, and the consistency is still like milk. Its full of round specks, did i burn it? help would be much appreciated, my arms tired. Thanks!

  • keila December 10, 2012, 1:15 PM

    I am so excited to have found this website of all the delicious authentic Dominican foods. I have to call my mother every time I crave a Dominican dish, to tell me how to make it. One thing she could not remember was (Rapadura) it is made with coco rallado. I remember having this treat when I was younger but can not find a recipe for it.

    thank you .


  • milly May 29, 2011, 5:58 PM

    How long do typically stir?

  • Aunt Clara February 26, 2011, 8:20 AM

    And BTW, the brown sugar will produce toffee darker than the one in the picture (in which I used white sugar, but rather like it with brown sugar).

  • Aunt Clara February 26, 2011, 8:19 AM

    Are you following the recipe exactly as written? If so maybe you should up the heat.

    Check this picture to see the consistency you should aim for (top middle): http://dominicancooking.com/wp-content/uploads/20

  • Elizabeth Gonzalez February 26, 2011, 8:12 AM

    I am cooking this right now 2/26 @ 11:12 US time. It has been on the stove top for 2 hours. I have been stirring consistently. It has now become the color of caramel and it is thick but not as thick as yogurt quite yet. Is this right?? I am an American cooking this for my Dominican husband…I would like it to come out right… Please help. Thx.

  • Dan January 6, 2011, 11:12 PM

    Just one complaint, in a regular spaghetti pot, this is a 2 hour ordeal, nowhere close to 30 minutes. Maybe in a huge pot it only takes 30 minutes, but in an average spaghetti pot, it is 2 hours. But please, do not be discouraged when you have been stirring for an hour, twice as long as what you were supposed to do. When it turns into a yogurt type substance, in another hour, you will know it. And when you finally do get to enjoy it, it is well worth the wait, it is very very sweet, and tastes very good.

    One thing I did however, instead of 8 cups of milk, I split it up and did 4 cups of milk, and 4 cups of whipping cream, I believe it shortened the time, and made it a little thicker to start off with.

    • Aunt Clara January 7, 2011, 9:43 AM

      Hi Dan, where did you read 30 mins?

      • Lee January 14, 2014, 12:53 AM

        It is in your recipe and the paragraph right above the recipe. Is this recipe supposed to take 2 hours? I just need to know so I allow adequate time. I am trying to recreate my grandmother’s dulce leche – she added cinnamon sticks. I am excited to make but if you could just re-clarify prep time. ALSO would love to see your original recipe vs this short cut version that you’ve posted!

        • Aunt Clara January 14, 2014, 12:32 PM

          That was changed after I changed the recipe. Before it said 1 hour 30 mins. That comment is from more than 2 years ago.