Dulce de Leche
Dulce de Leche is a velvety, slow-simmered caramel sauce born from the slow reduction of milk and sugar, yielding a rich, golden spread with deep, toasty sweetness. Its luscious texture—thick yet pourable—clings to spoons and pastries alike, while a hint of vanilla adds a fragrant warmth. Worth the patient stirring, this Argentinian classic transforms simple ingredients into a decadent topping for cookies, ice cream, or even toasted bread.
Ingredients
- Milk1 Litre
- Sugar300g
- Baking Powder1/4 tsp
- Vanilla Extract1 teaspoon
Nutrition
Directions
- 1
Combine Ingredients: In a large, heavy-bottomed pot, mix the milk, sugar, and baking soda. Cook over low heat, stirring constantly to prevent burning.
- 2
Thicken: Continue to cook, stirring frequently, until the mixture becomes thick and caramel-colored, about 1-2 hours.
- 3
Flavor: Stir in the vanilla extract.
- 4
Cool: Let the dulce de leche cool, then transfer to a jar. It will thicken further as it cools.
- 5
Pro Tips:
- 6
Stir continuously and keep the heat low to prevent the milk from burning and sticking to the bottom of the pan.
- 7
A drop of vanilla extract added at the end of cooking enhances the flavor.
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