Dulce de Leche

    (74)
    1 hour

    This is a milk-based sauce popular throughout Latin America. Milk sweetened with vanilla and sugar is cooked to make a wonderful, versatile caramel-like cream. You can eat it alone, use it to fill cakes, or serve over bananas, ice cream or any other pudding!


    72 people made this

    Ingredients
    Serves: 32 

    • 3L semi skimmed milk
    • 3L (5 1/8 pints) semi skimmed milk
    • 1 tsp vanilla essence, more optional
    • 1 vanilla bean
    • 1kg caster sugar
    • 1kg (2 lb) caster sugar
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon bicarbonate of soda

    Directions
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a large pan, bring milk to a boil over medium-high heat. Remove from heat and strain through cheesecloth. Return to pan.
    2. In a large saucepan, bring milk to the boil over medium-high heat. Remove from heat and strain through cheesecloth or muslin. Return to pan.
    3. Cut vanilla pod in half and add the seeds to the milk. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved. Just as the milk mixture begins to boil, stir in the bicarbonate of soda. Reduce the heat to medium, stirring constantly until mixture thickens. When a wooden spoon drawn through the mixture leaves the bottom of the pan visible, and the mixture is light brown in colour, remove the pan from the heat.
    4. Cut vanilla pod in half and add the seeds to the milk. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved. Just as the milk mixture begins to boil, stir in the bicarbonate of soda. Reduce the heat to medium, stirring constantly until mixture thickens. When a wooden spoon drawn through the mixture leaves the bottom of the pan visible, and the mixture is light brown in colour, remove the pan from the heat.
    5. Place the pan in an ice bath and stir constantly until dulce de leche is cold. Store in airtight container in refrigerator.
    6. Place the pan in an ice bath and stir constantly until dulce de leche is cold. Store in airtight container in refrigerator.
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    Reviews and Ratings
    Global ratings:
    (74)

    Reviews in English (65)

    by
    138

    Previous reviewers' frustration with this recipe is probably the fault of a certain vagueness in the directions. Dulce de leche is essentially a jelly based on milk instead of fruit juice; the liquid needs to be reduced to about half its original volume. It will foam up considerably when first reaching an active simmer, and again when the baking soda is added. After that, it will be relatively well-behaved for a while and the heat can be turned up, though constant stirring will still be needed to keep the bottom from burning. When it's nearly ready, it will suddenly get very foamy again (if you have a jelly/deepfry thermometer, this will be at about 220 F). After that, you can keep testing small samples on a chilled plate to see how much it stiffens up; if you evaporate it too far down, you may end up with something more like soft fudge-- still perfectly edible, but perhaps not what you had in mind. I'm not sure why this recipe suggests chilling the dulce de leche *before* placing in jelly jars, which seems like an invitation for trouble of various kinds. For a start, it's much easier to scrape it out when it's still hot. One last cleanup note-- instead of tossing the sticky pot into the sink to soak off the caramel you couldn't scrape out, pour a bit of plain milk into it and gently reheat it on the stove while stirring. Hey presto: caramel-sweet  -  04 Sep 2002  (Review from Allrecipes US | Canada)

    by
    126

    My daughter-in-law is from Argentina and taught me how to make this. She uses skim milk and splenda for half the sugar in the recipe. Instead of standing over the pot and stirring, she places a saucer upside down in the bottom of the pot. As the milk heats up, the saucer starts rocking and stirs the milk. She lets it simmer away without stirring for a few hours and it's delicious! Use it for a dipping sauce on bananas or any fruit, cake, ice cream. Unfortunately, it disappears by the spoonful eaten right from the storage jar!  -  12 Feb 2008  (Review from Allrecipes US | Canada)

    by
    88

    I loved this recipe. I actually made less by using 4 cups milk, 1 cup white sugar, 1/4 teaspoon baking soda and 1/4 teaspoon vanilla extract. It was done in 35 minutes. I had it on medium-high the entire time and ended up transferring it to a larger pan in the middle of it since it kept wanting to overflow. I did beat "vigorously" the entire time, my husband helped for a few minutes and it was done! At 20 minutes, it started turning slightly light brown and was heavier in consistency, I chose to leave it longer because I like it thick but you can probably turn it off as soon as it starts to get thick and brown if you want it runnier. I am argentinian and grew up on this so I'm thrilled to have this recipe. I made swedish pancakes that are so easy and put the dulce de leche inside...yummmmmmy! For the swedish-like pancake recipe put everything in blender together: 3 eggs 2 cups milk 1 1/2 cup flour 3 Tbs sugar 2 Tbs oil 1 tsp salt Blend completely in blender. Fry very thin in hot frying pan coated with oil. Turn once, they should be lightly brown on both sides. Put a coat of dulde de leche and then roll them up. I like to add powdered sugar on top for presentation. Everyone will be impressed, these are delicious! Enjoy! (the swedish pancakes make about 24 pancakes, I cut this recipe in half to match the amount of dulce de leche made.  -  19 May 2007  (Review from Allrecipes US | Canada)

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