Dulce de Leche
Dulce de Leche is a sweet and thick caramel-like sauce that is heavenly when paired with ice cream, fried dough (churros, donuts), pancakes or even cheesecake! This “candy of milk” is the result of simmering milk, sugar and vanilla until it reduces to a thick and decadent sauce we all know and love! Its origins are from Latin America, however there’s an ongoing battle between Uruguay and Argentina on who discovered it first! Whoever was the first … ¡Muchas Gracias!
Dulce de Leche
Ingredients
- 4 cups milk (I used 1% organic milk)
- 1 1/4 cups sugar
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda (optional)
Instructions
- In a large sauce pan, pour the milk, sugar and vanilla and bring to a simmer on medium-high heat. Mix well.
- When sugar has dissolved, add the baking soda (baking soda helps prevent the milk proteins from coagulating resulting in a smoother sauce). Mix well.
- Reduce the heat to medium-low and simmer with pan uncovered. Stir occasionally, but do not blend in the foam that floats on the top of the mixture.
- Continue to cook for 1.5 – 2 hours until it’s thick, caramel colour and has reduced to about 1 cup.
- Strain the sauce through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month. Enjoy!
