Dulce De Leche (From Scratch!)
- Ready In:
- 1hr 8mins
- Ingredients:
- 5
- Yields:
-
2 1/3 cups
- Serves:
- 4-6
ingredients
- 1 quart milk, preferably whole, organic and as fresh as possible
- 1 cup granulated sugar
- 1 vanilla beans or 1 teaspoon pure vanilla extract
- 1⁄2 teaspoon baking soda, dissolved in
- 1 tablespoon water
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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RECIPE SUBMITTED BY
EmJoMay
United States
I'm an Education Major at UNT. I love dogs and cooking, and sometimes I even cook for my dogs... ;) My husband and I recently married on October 3, 2008!