Dulce de Leche

Dulce de Leche is the quintessential Argentine sweet caramel treat. It's made of milk and sugar that's been reduced to a creamy thick sauce. The Dulce de Leche is such a versatile spread, it goes with almost anything. You can spread the luscious caramel on cookies, bread, fruits or any type of pastries. If you have a couple of hours to spare, then you ought to try making the Dulce de Leche from scratch. It’s really easy to make and tastes really good too.



Recipe adapted from Chewy Gooey Crispy Crunchy by Alice Medrich {pg 337}

Dulce de Leche

Ingredients

1 Quart /32 Fl Oz/950 ml Whole Milk
½ Cup (3.5 oz) Sugar (I used ¼ Sugar & ¼ Cup Coconut Sugar)
½ tsp Baking Soda
Pinch of Sea Salt

Method

Combine the milk, sugar, baking soda, and salt in a large saucepan. Bring the mixture to a simmer, stirring frequently. The milk will thicken a little; then it will curdle. It will eventually smooth out again as you cook it.

Continue to cook, stirring and scraping the sides and corners and all over the bottom of the pot frequently, until the mixture thickens, like thick caramel sauce. This may take another 40 to 60 minutes. The mixtures become especially foamy in the last stages of cooking. Scrape the mixture into a heatproof bowl or jar. Cool slightly, then taste and adjust with salt, if desired. May kept in the refrigerator for at least 1 month.

Makes 1 Cup