Argentines like to think they invented this sweet spread, but it is known in many other countries, and each country adds its own touch to the confection. Dulce de leche is usually spread on bread or cakes, or used as a filling (in croissants, churros, or candy) and there is even dulce de leche ice cream. Some people, however, will just grab a spoon and eat it directly from the jar! A solid dulce de leche candy bar called Vaquita (little cow) is popular in Latin America. In some countries, dulce de leche may be flavored with cinnamon or may include walnuts. According to an Argentine legend, the servant of the then-governor of the country inadvertently overcooked the usual sweetened milk for her master, which turned into a much thicker preparation...and dulce de leche was born.
Recipe Servings: 4
Ingredients
- 2 pts whole milk
- 1½ cups sugar
- 1 tsp vanilla extract
- ½ tsp baking soda
Directions
- Over very high heat, place a cooking pan (preferably a copper one). Combine milk and sugar in the pan, stirring with a wooden spoon.
- Add the vanilla extract.
- Remove pan from heat just before boiling point and add baking soda. Stir.
- Return pan to stove. Over low heat, simmer and stir at least every 10 minutes. You can place glass marbles on the bottom to prevent mixture from sticking to pan.
- After 25 minutes, remove vanilla stick. You can now stir every 5 minutes.
- Continue stirring as preparation becomes dark golden-brown. It is very important to stir occasionally.
- After simmering for approximately 2 hours, remove pan from heat and place in a bigger pan filled with cold water. Continue stirring.
- Take a teaspoon of dulce de leche and place it on a small plate. If you can cut that sample in half and the two portions stay separate, it is ready.
- Serve as soon as it cools down or store in an airtight container in the refrigerator for up to 2 weeks.
Notes
If dulce de leche is cooked for a longer period of time, it becomes thicker. That version, known as dulce de leche repostero, is used by bakeries in cakes and pastries.
A quicker way to make dulce de leche is by simmering an unopened can of sweetened condensed milk in a pot of water for 2–3 hours.
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