Dulce de Leche
112kcal2g protein2.1g fat21.8g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy
Restrictions
ContainsdairyIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 l | whole milk |
| 300 g | sugar |
| ¼ tsp | baking soda |
| 1 tsp | vanilla |
Steps
- mix3 minsugar dissolvedCombine milk and sugar in a wide heavy pot and warm while stirring until the sugar dissolves. Use generous headroom because the milk can foam dramatically after the baking soda is added.
- simmer90 mingentle steady bubblingStir in the baking soda carefully, then maintain a gentle simmer, stirring more frequently as the mixture reduces. Scrape the bottom and corners so milk solids do not scorch; browned milk is desirable, burned milk is irreversible.
- simmer20 mindeep caramel color and thick ribbonAs the mixture darkens and thickens, lower the heat and stir almost continuously until it falls from the spoon in a thick ribbon. Stop slightly looser than the desired final consistency because it thickens substantially as it cools.
- mix1 minoff heatStir in vanilla after removing the pot from the heat. Adding it at the end preserves more aroma than simmering it through the full reduction.
- rest30 mincool enough to judge consistencyCool before judging thickness. If properly reduced, the dulce de leche becomes spreadable and glossy rather than hard or grainy; refrigerate once cool for storage.