Dulce de leche, literally Sweet Milk, is a cream made from milk and sugar originating from South America, specifically Argentina, and is widespread throughout South America but is also gaining popularity in Europe and America.
A delicious spreadable cream, very similar in consistency to caramel cream but unlike it, Dulce de leche is made with milk and not cream.
So if you want a tasty treat for breakfast, you must prepare it and then spread it on a slice of fresh or toasted bread and see how delicious it is.
Furthermore, it keeps well in the refrigerator in a tightly closed airtight container for several days, so be patient because the preparation requires long cooking over low heat but nothing else.
If you like Latin sweets, below are some ideas before we dive in right after the photo to discover how to make this Sweet Milk!
- Difficulty: Medium
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: about 2 cups
- Cooking methods: Stovetop
- Cuisine: Argentine
- Seasonality: All seasons
Dulce de Leche Ingredients
- 4 cups milk (whole fresh or long-life)
- 1.5 cups sugar
- 1 pinch baking soda
- Half teaspoon vanilla extract
Tools
- 1 Saucepan
- 1 Wooden spoon
- 2 Jars glass, 1 cup each
Preparation of Dulce de Leche
To prepare dulce de leche, in a possibly non-stick and thick-bottomed saucepan, place the milk and sugar and let them dissolve over the heat.
Once it reaches a boil, lower the flame, add the vanilla extract and the tip of baking soda, and stir often with a wooden spoon.
Be careful that it does not stick to the bottom of the pot, so when stirring, do so thoroughly at the bottom.
Continue cooking over medium-low heat for at least 60/70 minutes, stirring often until you see the Dulce de Leche take on a very dense brown color.
When you reach the caramel color and desired consistency, turn it off and if you intend to use it within a few days, place it in airtight glass jars, letting it cool before placing it in the refrigerator.
Instead, if you want to preserve it, while still hot, fill the jars, cap and invert until completely cooled.
This way it creates a vacuum seal and you can store the jars in the pantry.
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Other Recipes
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FAQ (Questions and Answers)
Can I use vanilla sachet?
Since the ingredients are few, I recommend vanilla extract or vanilla bean by boiling the milk with sugar and the bean for a few minutes, then removing it.
Can I skip the baking soda?
No, baking soda is essential for the success of the recipe because it causes the Maillard reaction which in this case gives the caramel color.
