Dulce de Leche


Dulce de Leche


3 cups whole milk
1 cup caster sugar
seeds from 1 vanilla pod
1/4 teaspoon baking soda

Recipe by: MyRecipeBook Kitchen
Recipe ID: 100363


The classic Argentinian sweet, caramelised milk.  While it's really easy to make - it does take an hour of stirring - so you really need to be focussed & patient!

It's a bit like making caramel condensed milk at home!


Combine the milk, sugar & vanilla seeds in a high sided, wide-mouthed pot (the milk will foam when you add the baking soda) and heat gently, stirring constantly to dissolve the sugar.

When the sugar is dissolved, continue to heat until nearly boiling.  When the milk mixture just comes to the boil, add the baking soda.  The milk will foam, so just be careful not to let the pot overflow.  This can be achieved by stirring constantly and moving the pot off the direct heat, while maintaining some heat.

Reduce the heat and stir continously for about 35-45 minutes on medium heat (i.e. nearly, but not quite, boiling).  The colour will begin to develop right from the start, reminiscent of "Milk Bottle" lollies to begin with.  As the time goes on, the colour will move to a beautiful caramel colour.

You will know it is ready when the milk mixture reduces in volume and gets thick enough that your wooden spoon will cut a path through the mixture, before the mixture fills back in.

Turn off the heat and place the pot in a large bowl of ice & water.  Continue to stir until the mixture is cool - this will take about 10 minutes.

Pour into ramekins or pouring jugs and refrigerate until required.  If you want to use the Dulce de Leche for dipping, you'll need to remove from the fridge and bring it back to room temperature.



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