Introduction:
Dulce de Leche, meaning "sweet milk" in Spanish, is a beloved treat in many Latin American countries. This creamy, caramel-like sauce is made by simmering milk and sugar for several hours until it thickens and develops a deep golden color. With its smooth, rich flavor, Dulce de Leche is perfect for drizzling over desserts, spreading on toast, or using in baking.
Ingredients:
- 1 liter (4 cups) whole milk
- 1 ¼ cups granulated sugar
- ¼ tsp baking soda
- 1 tsp vanilla extract (optional, for added flavor)
Instructions:
- Combine the ingredients:
In a large, heavy-bottomed saucepan, combine the milk, sugar, and baking soda. Stir well to dissolve the sugar. The baking soda helps prevent the milk from curdling during the long cooking process. - Simmer and reduce:
Heat the mixture over medium heat until it comes to a simmer, then reduce the heat to low. Stir occasionally to prevent the milk from sticking to the bottom of the pan. Let the mixture simmer gently for 2-3 hours, stirring more frequently as it thickens. Over time, the color will change from white to a deep golden brown. - Monitor the consistency:
Continue cooking until the mixture has thickened to a sauce-like consistency. It should be thick enough to coat the back of a spoon. Once it reaches this stage, remove from heat and stir in the vanilla extract, if using. - Cool and store:
Allow the Dulce de Leche to cool slightly before transferring it to a clean jar. It will thicken further as it cools. Store in the refrigerator for up to 2 weeks.
Health Notes:
- Dulce de Leche is high in sugar and calories, making it a treat best enjoyed in moderation. Due to its rich ingredients, it's also high in carbohydrates and fats. If you're looking for a lighter version, consider reducing the sugar or using a non-dairy milk alternative.
Serving Suggestions:
- Dulce de Leche is incredibly versatile. Drizzle it over ice cream, pancakes, or waffles, spread it on toast, or use it as a filling for cakes, cookies, or crepes. It can also be enjoyed straight from the jar for a sweet indulgence.
Tips:
- Avoid burning: Keep the heat low throughout the process and stir frequently, especially as the mixture thickens, to avoid burning the milk at the bottom of the pan.
- Speed up the process: For a quicker version, you can use sweetened condensed milk. Simply boil the unopened can in a pot of water for 2-3 hours, ensuring the can is fully submerged in water at all times. Allow it to cool before opening for a rich, pre-made Dulce de Leche.
- Smooth texture: Strain the Dulce de Leche after cooking to ensure a smooth, silky consistency.
