Latin American
Dulce de Leche
This is true milk-and-sugar dulce de leche rather than caramelized condensed milk in a sealed can. Gentle alkalinity accelerates milk-protein browning, a wide heavy pot encourages controlled evaporati
2 servings · 10 minutes prep · 105 minutes cook
Ingredients
Milk caramel
- 4 cups (950 ml) whole milk
- 1 1/4 cups (250 g) granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 vanilla bean, split lengthwise, split lengthwise; alternatively add 2 teaspoons (10 ml) vanilla extract after cooking
Directions
Reduce the milk
- Combine milk, sugar, baking soda, salt, and vanilla bean in a wide, heavy 5-quart (5-L) pot. Bring slowly to a simmer over medium heat, stirring until sugar dissolves. Watch closely when the baking soda foams; reduce the heat immediately if it approaches the rim.
- Maintain a gentle, steady simmer for 60 minutes, stirring and scraping the bottom every 5 to 8 minutes. Do not allow a skin to build around the sides.
- Once the mixture turns tan and has reduced by about half, lower the heat. Stir continuously with a heatproof spatula for 25 to 45 minutes, reaching into the corners, until deep caramel brown and 220°F to 225°F (104°C to 107°C). A spatula drawn across the pot should leave a trail that closes slowly.
- Remove the vanilla bean. For an extra-smooth finish, strain while hot into a heatproof container. Cool uncovered for 20 minutes, then cover and refrigerate. It thickens substantially when cold.
