Dulce De Leche (From Scratch!)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 8mins
SERVES: 4-6
YIELD: 2 1/3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large, heavy pan with tall sides (I'd recommend a stock pot), combine the milk and sugar.
  • Split the vanilla bean along its length and scrape the seeds into the pot, then throw in the pod. Bring to a simmer, stirring until the sugar is dissolved.
  • When it has reached a simmer, remove from the heat and add the baking soda and water, stirring vigorously.
  • When the mixture settles down, return the pan to the heat and bring to a brisk simmer.
  • Simmer for about one hour, or until it turns golden brown. You don't have to stir constantly. I worked around the kitchen and stirred it every once in a while.
  • After the milk mixture has changed to a deep golden brown check it more frequently. This is where you can decide just how dense and thick you want it to be.
  • If you want it pourable, like caramel sauce, wait just until it reaches the consistency of maple syrup - about 20 minutes after the color change - and take it off the heat.
  • Strain through a mesh strainer into a glass jar or container and let cool. To make the ice cream, I removed the amount the recipe called for at this stage.
  • If you prefer a jam-like consistency to spread on toast, crackers, and anything else you can think of, let it cook longer.
  • To make the candy, keep simmering and stir the mixture constantly.
  • Once it's the consistency you want, remove from heat.
  • Let it cool a bit and then mold it into whatever shapes you'd like.
  • Cool candy on wax paper.
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