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Dulce de Leche

Serves 1 jar Dessert vegetarian, gluten-free, Desserts

Dulce de Leche

Dulce de leche is the sweet heart of Argentina, a luscious caramel cream made from the simplest ingredients: milk and sugar. Its origins are humble, often traced back to the gauchos who let milk and sugar simmer slowly over a fire, transforming into a rich, amber treat. While many households have their own cherished recipes, it's as common to find it in the pantry as in the local shop, ready to spread joy at any moment.

This indulgence is smooth and velvety, with a depth that whispers of vanilla and hints of salt. It clings lovingly to toast, nestles between alfajores, or, for the purists, offers a comforting sweetness right from the spoon. Its texture is thick yet yielding, a balance of creamy and caramel that leaves a lingering sweetness on the palate, inviting you to savor each spoonful.

Ingredients

  • 1 litre (4 cups)whole milk
  • 300 g (10 oz)sugar
  • 1 tspvanilla
  • pinchbaking soda
  • pinchsalt

Method

  1. In a wide, heavy-bottomed pot, combine 1 litre (4 cups) of whole milk, 300 g (10 oz) of sugar, 1 tsp of vanilla, a pinch of baking soda, and a pinch of salt. The wide pot helps the milk evaporate evenly, which is crucial for achieving the right consistency.
  2. Place the pot over medium-low heat. Stir the mixture frequently with a wooden spoon or heat-resistant spatula to ensure the sugar dissolves completely and the ingredients are well combined. This step is important to prevent the sugar from settling at the bottom and burning.
  3. Continue cooking the mixture, stirring often, as it begins to thicken and change color. You'll notice the milk gradually turning a light caramel brown. This process can take 1 hour 30 minutes to 2 hours, so patience is key.
  4. As the mixture thickens further, it will start to spatter. Reduce the heat slightly if needed and keep stirring to prevent any sticking or scorching. The dulce de leche is ready when it becomes a deep caramel color and a spoon dragged through the mixture leaves a clear trail on the bottom of the pot.
  5. Once the desired consistency is reached, carefully transfer the hot dulce de leche into sterilized jars. Use a ladle or a heat-resistant funnel to avoid spills and burns.
  6. Allow the jars to cool at room temperature. As the dulce de leche cools, it will thicken even more, achieving the creamy texture that is perfect for spreading or using in desserts.