Dulce de leche (Spanish: [ˈdulse ðe ˈletʃe, ˈdulθe]), caramelized milk, milk candy, or milk jam is a confection commonly made by heating sugar and milk over several hours. The substance takes on a spreadable, sauce-like consistency and derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods.

Spanish dulce de leche and Portuguese doce de leite (Portuguese: [ˈdosi dʒi ˈlejtʃi]) mean "sweet [made] of milk". Other names in Spanish include manjar ("delicacy"), arequipe and leche quemada ("burnt milk"); also in Mexico and some Central American countries dulce de leche made with goat's milk is called 'cajeta'. A famous confection from Mexico is known as cajeta de Celaya.

In the Philippines, dulce de leche made with carabao (water buffalo) milk is called dulce gatas, and is a specialty of Negros Occidental province.

In French, it is called confiture de lait (milk jam). In France, it is traditional in the regions of Normandy and Savoy, where it is commonly served with fromage blanc or crêpes.

The same confectionery is also known as kajmak in Polish cuisine, named after Turkish kaymak, a kind of clotted cream. Kajmak is most commonly used for wafers or the mazurek pie traditionally eaten at Easter.

There are various stories about its origin. Some reports say it originated in Indonesia in the 6th century. Argentine historian Daniel Balmaceda considers that it might have originated in the Philippines in the 4th century. Later it would have been brought from the Philippines to Spain, and finally into the Americas. Apocryphal stories also suggest it was brought to the Americas by important historical figures like Napoleon or Argentine general Juan Manuel de Rosas.

Argentine politician Rodolfo Terragno attributed its origin to India, relating it to the sweet dish rabadi, made of yogurt.

There are records of dolce de leite in Minas Gerais, Brazil from 1773.