Dulce De Leche

A community recipe by gaviota

Not tested or verified by Nigella.com

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Introduction

Dulce de leche is a staple in Argentina, where I'm from. It is used in everything from cake filling to toast spread. The home-made version is unbeatable.

Ingredients

Yields: roughly 2 or 3 jam-sized jars

Metric Cups

4 litres milk
1 kilogram sugar
1 vanilla pod
1 teaspoon bicarbonate of soda

7 pints milk
2⅕ pounds sugar
1 vanilla bean
1 teaspoon baking soda

Method

Dulce De Leche is a community recipe submitted by gaviota and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Boil the four litres of milk, sieve it and pass it to another pan because the milk, as it boils, almost always leaves solids behind. To do it, choose a VERY BIG pan because dulce de leche, as it boils, climbs up like a thief on the run.
Add the sugar, the vanilla pod and the bicarbonate to the milk. The bicarbonate is added so that the dulce de leche doesn't split and also to give it a dark colour. Boil over high heat all the time. Beware because at the beginning there will be a lot of bicarbonate-induced foam. This is why I suggested a BIG pan.
As soon as it boils, dulce de leche will begin to thicken, just as it happens when you make syrup. Stir occasionally with a wooden spoon, so that the dulce de leche doesn't stick to the bottom of the pan.
When the dulce de leche thickens like a light bechamel sauce, take the pan off the heat, place it in the sink previously filled with cold water and stir all the time with a wooden spoon until it cools down.

Boil the four litres of milk, sieve it and pass it to another pan because the milk, as it boils, almost always leaves solids behind. To do it, choose a VERY BIG pan because dulce de leche, as it boils, climbs up like a thief on the run.
Add the sugar, the vanilla bean and the bicarbonate to the milk. The bicarbonate is added so that the dulce de leche doesn't split and also to give it a dark colour. Boil over high heat all the time. Beware because at the beginning there will be a lot of bicarbonate-induced foam. This is why I suggested a BIG pan.
As soon as it boils, dulce de leche will begin to thicken, just as it happens when you make syrup. Stir occasionally with a wooden spoon, so that the dulce de leche doesn't stick to the bottom of the pan.
When the dulce de leche thickens like a light bechamel sauce, take the pan off the heat, place it in the sink previously filled with cold water and stir all the time with a wooden spoon until it cools down.

Additional Information

Great combinations are dulce de leche on banana slices or dulce de leche with bitter chocolate sauce if it's too sweet

Tell us what you think

What 1 Other has said

Hi, do you just take the vanilla pod out and put it into sterilised jars , also how long does it last for ? Fiona :)

Posted by fionar4 on 15th November 2014

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