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Dulce de Leche


Dulce de Leche is the quintessential Argentine sweet caramel treat. It's made of milk and sugar that's been reduced to a creamy thick sauce. The Dulce de Leche is such a versatile spread, it goes with almost anything. You can spread the luscious caramel on cookies, bread, fruits or any type of pastries. If you have a couple of hours to spare, then you ought to try making the Dulce de Leche from scratch. It’s really easy to make and tastes really good too.



Recipe adapted from Chewy Gooey Crispy Crunchy by Alice Medrich {pg 337}

Dulce de Leche

Ingredients

1 Quart /32 Fl Oz/950 ml Whole Milk
½ Cup (3.5 oz) Sugar (I used ¼ Sugar & ¼ Cup Coconut Sugar)
½ tsp Baking Soda
Pinch of Sea Salt

Method

Combine the milk, sugar, baking soda, and salt in a large saucepan. Bring the mixture to a simmer, stirring frequently. The milk will thicken a little; then it will curdle. It will eventually smooth out again as you cook it.

Continue to cook, stirring and scraping the sides and corners and all over the bottom of the pot frequently, until the mixture thickens, like thick caramel sauce. This may take another 40 to 60 minutes. The mixtures become especially foamy in the last stages of cooking. Scrape the mixture into a heatproof bowl or jar. Cool slightly, then taste and adjust with salt, if desired. May kept in the refrigerator for at least 1 month.

Makes 1 Cup

Comments

  1. I always make it using the shortcut, just boiling a can of condensed milk :-)
    Really want to try your real stuff!
    Bye :-)

    ReplyDelete
  2. At a glance I thought it was Nutella ha ha.. I have to try making this one day.

    ReplyDelete
  3. :) I have only recently learnt that Dulce de Leche originated from Argentina after Gertrude presented me a bottle from Argentina!

    ReplyDelete
  4. I must try it :) Why have you used a baking soda?

    ReplyDelete
  5. @joanna_kuchareczka: I am not sure why the recipe used baking soda. The only reason I can think of is by adding baking soda, the Dulce de Leche color would be darker. I could be wrong. Nonetheless, do give this recipe a go. Thanks.

    ReplyDelete
  6. The baking soda keeps the foaming down.

    ReplyDelete
  7. @JenW: Thanks for the info. :D

    ReplyDelete
  8. Arabafelice: You may want to read this article on how the companies produce condensed milk.

    After I read this I started making my own.

    Follow the link

    http://pastrychefonline.com/blog/2011/04/01/scm/

    ReplyDelete
  9. Thank you for sharing. I haven't been succesfully make dulce de leche.

    ReplyDelete
  10. Keep trying.

    You Can Do It!!!!!!!!

    ReplyDelete

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