Dynkarken’s Dulce de Leche is a range of caramel spreads made by a small independent company in Sheffield. Read on to learn more about our fantastic flavours, the shops and cafe’s where you can get hold of it, and all the different ways you can stuff it in your mouth.

FlavoursHow to EatWhere to BuyAllergensEnvironmentHistoryContact

Flavours of Dulce de Leche

Dynkarken’s Dulce de Leche comes in four steady flavourings that you can learn more about below. To mix it up I also make limited editions of particular flavour experiences from time to time. To get notified when I introduce new flavours, you can follow Dynkarken’s Instagram or like Dynkarken’s Facebook page.

Slightly Salted

Rich caramel and toffee flavours with an aftertaste of sea salt. The 'Slightly Salted' flavour is an approachable and straightforward jar of caramel.

Turmeric & Sichuan Pepper

Tingley and tantalising. The turmeric adds a spicy complexity to the caramel while the pepper adds a gentle kick. Unlike any caramel you've tasted before.

Cardamom & Fennel

Cardamom and fennel seeds a freshly ground and added to the caramel just before jarring, creating a flavourful mix of sweet and savory flavours.

Vanilla & Cinnamon

A warm blend of wintery spices that accentuates the sweetness of the caramel. Delicious with cheese and salty crackers.

How to use Dulce de Leche

Dulce de Leche lends itself well to be spread on top of most anything that will end up in your mounth including crackers, fingers, waffels, spoons etc etc. If you’re in to baking, have a look at the more than two thousand recipes for brownies, cakes, tarts and empanadas that you can make using dulce de leche. However, if you’re just looking to get started, these are my personal favourites:

Spread on toast

Put on pancakes

Eat with Ice Cream

Where to Buy

Currently Dynkarken’s Dulce de Leche is stocked in a handful of independent bakeries, retailers and cafe’s around Sheffield. Have a look at the map to find your closest retailer:


Dynkarken’s Dulce de Leche is currently made in a kitchen that is also used for breadmaking. To avoid cross contamination of wheat, nuts or sesame I take the following precautions:

  • The caramel is prepared in heated in trays that are covered in baking paper which hasn’t come in contact with other surfaces
  • The trays are covered with aluminum foil when inserted in the oven to avoid that flour or other material can fall in to the trays
  • The dulce de leche is mixed with spices in a big stock pot which I thoroughly clean before use
  • The Jars are sterilized in the same oven. The trays they are on are covered with baking paper and the jars themselves are also covered with baking paper to avoid anything falling in to them
  • Any utensil I use is only put down on surfaces covered with baking paper which hasn’t been used

Despite these precautions, it is still possible that traces of wheat, nuts or sesame seeds can work their way in to the jars in very small amounts. If you know that even traces at the milligram level is sufficient to provoke an allergic reaction, then I would recommend that you don’t risk eating Dynkarken’s Dulce de Leche.

Allergies are complex, so if you’re unsure if it’s safe for you to eat Dynkarken’s Dulce de Leche, you’re always welcome to email me on jonas@dynkarken.com and ask me questions about the precautions I take and how I make the Dulce de Leche.

Carbon Offsetting

I feel strongly about providing delicious treats without burning up the planet. For that reason I’ve decided to carbon offset every jar of Dulce de Leche I sell. It isn’t entirely obvious how much carbon is produced in the process of making a jar, but as far as I can gather, the answer is in the vecinity of half a kilo. This figure includes:

  • The production of the Condensed Milk
  • The production of the glass jars
  • The printing of the labels
  • The transport of everything to Sheffield
  • The cooking of the caramel here in Sheffield

With a bit of help (thanks Martin!) I’ve compiled a carbon offset spreadsheet with more information on the carbon offset of the different components and the sources used to calculate it. It’s not perfect even by a far shot so I’d be keen to know if you think there are errors, omissions or things that could be improved.

History of Dynkarken

Almost a decade ago, I spent a year in Chile in South America. While living there, I learned to make Dulce de Leche, a rich caramel spread based on milk and sugar. I kept making Dulce de Leche to share with friends and family after moving back to Europe and started to experiment with different variations using sweet and savory spices to create new flavours.

Now eight years later I’ve quit my job as a software engineer to set up Dynkarken and start making caramel full time.

Contact Dynkarken

Write me an email on jonas@dynkarken.com or a traditional letter to Dynkarken, 18-20 Union St, S1 2JP Sheffield, UK.