Dulce De Leche

This the authentic recipe from my Argentinan friend - its not boiled evaporated milk - which is not truly Dulce De Leche. Can be used as a biscuit filling, butterfly cakes, cheesecakes, or stired through icecream

• Ready In: 3 hrs 5 mins
• Yields: 4 cups

Ingredients

• 2  liters milk, fullcream
• 800  g caster sugar
• 2  teaspoons vanilla extract
• 1⁄4 teaspoon bicarbonate of soda

Directions

1. Combine all ingredients in a large heavybase saucepan & stir over medium heat until sugar is dissolved.
2. Bring to the boil then reduce the heat and simmer gently for 1.5 hours stiring every 15 minutes. Skim off any foam that is on the surface
3. The mix should have thickened and changed colour.
4. For the next hour stir the mix every 5 minutes. A thin caramel will form as the time passes.
5. For the last 30 minutes stir constantly. The caramel should be as thick as jam when a teaspoon of it is left in the fridge for 2 minutes.
6. Continue to cook until this consistency is reached.
7. Strain through a sieve and cool.
8. Store in the fridge for up to 4 weeks.