Dulce de leche
1 quart of whole milk
1 1/2 cups of sugar
1/2 tsp baking soda
dash of vanilla extract (add at the very end after done cooking)
Combine milk and sugar in a sauce pan. Stir over medium heat until sugar is dissolved. Add in baking soda and stir to combine. Bring to a simmer and reduce heat to lowest setting on your stove. It will not even be boiling but barely simmer (or even less on mine). Cook until the mixture is a caramel light brown color. Stir occasionally. (about every 20-30 minutes or so). Takes 3-4 hours or more ( the lower the heat and the slower it goes but the less likely to burn). You do need to be sure you will be home the whole time you are doing this, but other than an occasional stir the active involvement is nil. When the mixture is done cooking, remove from heat and stir in your vanilla. Pour into a glass jar and let cool. Seal jar and refrigerate. (you can strain the mixture if you want it completely smooth before pouring into jar) Note- pour it into your container while still warm because it will thicken as it cools and be harder to remove from your pot. Kept in a sealed container it will keep up to a month in your refrigerator.
1 1/2 cups of sugar
1/2 tsp baking soda
dash of vanilla extract (add at the very end after done cooking)
Combine milk and sugar in a sauce pan. Stir over medium heat until sugar is dissolved. Add in baking soda and stir to combine. Bring to a simmer and reduce heat to lowest setting on your stove. It will not even be boiling but barely simmer (or even less on mine). Cook until the mixture is a caramel light brown color. Stir occasionally. (about every 20-30 minutes or so). Takes 3-4 hours or more ( the lower the heat and the slower it goes but the less likely to burn). You do need to be sure you will be home the whole time you are doing this, but other than an occasional stir the active involvement is nil. When the mixture is done cooking, remove from heat and stir in your vanilla. Pour into a glass jar and let cool. Seal jar and refrigerate. (you can strain the mixture if you want it completely smooth before pouring into jar) Note- pour it into your container while still warm because it will thicken as it cools and be harder to remove from your pot. Kept in a sealed container it will keep up to a month in your refrigerator.
Now I chose to double the above recipe for such a large number of people (about 20 counting teachers) BUT it didn't thicken up like it should have and that was AFTER six hours of cooking. I pulled it from the heat at that point since I was concerned about it burning. It is more like pudding rather than the thick caramel consistency that it should be. So if you need to double the recipe make two batches in separate pots as I DIDN'T and it should turn out fine. Mine still tasted fabulous! But is was not as thick as it should be. YUM!
Here are the pics
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| Just mixed bringing to simmer |
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| 1 1/2 hours later |
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| 2 1/2 hours later |
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| Finished and cooled product (six hours cooking) |
Okay, so just to be clear, is the recipe you put in your post the one we should use, or is it the one you used for co-op (doubled)? My sister-in-law is from Argentina, and when we went there for their wedding we had dulce de leche and bread for breakfast every. single. day. Oh my goodness gracious, it was soooo good! :)
ReplyDeleteJennifer, yes the recipe is the original and not the doubled version. Thank you for pointing that out, I guess I wasn't clear on that.
ReplyDeleteAnd yes, it is awesome! (pot-licking goodness!)