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5 from 1 vote

Milk Jam Recipe

This Salty Milk Jam is a caramelized, thick milk mixture that is sweet and salty. Put it on ice cream, your favorite fruit or use it in a sundae.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Condiment
Cuisine: American, Japanese
Keyword: dulce de leche, make milk jam, milk jam, what is milk jam
Servings: 8
Calories: 48kcal
Cost: $5


  • 1 medium saucepan


  • 1/2 cup plus 2 tablespoons, pure cane or white granulated sugar
  • 1/2 vanilla bean halved, lengthwise, and scraped
  • 2 cups whole milk
  • 1/2 teaspoon baking soda


  • Just a heads up: The baking soda will make the milk jam foam up so be sure you’re using a big enough pot so it doesn’t boil over.
  • In a medium bowl, mix together the sugar and vanilla bean caviar. Rub it together, until the vanilla bean is thoroughly distributed. To a medium to large saucepan, set over medium heat, pour in the whole milk, the sugar/vanilla mixture and vanilla bean and baking soda.
  • Cook the mixture, stirring occasionally, until it reaches a simmer, about 5 minutes. Once it reaches a simmer or light boil, immediately turn the heat down to low. Allow the milk mixture to simmer gently for about 1 hour. Give it a stir from time to time. During this 1 hour, the milk mixture will foam up and it will go from white milk to a light brown and then to a dark brown.
  • When the milk jam thickens and reaches a dark brown color, take it off the heat for a few minutes. Run it through a fine-mesh sieve. Stir in a pinch of salt and then pour it on everything: ice cream, cake, coffee, get creative with its applications.
  • This milk jam stays good in the fridge for up to 1 week. Store in an air-tight container.



Calories: 48kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 103mg | Potassium: 81mg | Sugar: 4g | Vitamin A: 99IU | Calcium: 72mg | Iron: 1mg