Dulce De Leche
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1quart whole milk
- 2cups sugar
- ¼teaspoon baking soda
- Pinch cinnamon
Nutritional analysis per serving (8 servings)
268 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 0 grams dietary fiber; 56 grams sugars; 4 grams protein; 92 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine ingredients in a large heavy saucepan. Place over medium heat and cook without stirring until mixture boils, 15 to 20 minutes. Briefly remove from heat.
- Step 2
Reduce heat to low and cook, stirring frequently with a wooden spoon, 45 minutes to one hour. When mixture becomes a caramel color and is thick enough that you can see the bottom of the pan as you stir, remove it from heat. Use at room temperature or cover and refrigerate.
- For cajeta, substitute goat's milk for cow's milk; add 2 teaspoons cornstarch.
Private Notes
Comments
One more note: the dulce de leche will thicken as it cools, so it's not necessary to let it get quite as thick as described in the recipe. If it follows the spoon around the pan and you feel some resistance as you stir, it's probably time to remove the pan from the heat.
I was cooking on low per the recipe when my Bolivian houseguest checked it out and let me know that a good bubbling simmer would yield a much better result. On my stove that's more like medium low or just a tick hotter. Starting at low definitely required much more than an hour cooking time.
Thank goodness for the comments section or I'd still be here stirring three hours later. After the boil, take it off the heat. Then, set your stovetop to medium-low and simmer.
Tried to substitute whole milk with oat milk - has anyone done that? It didn’t work out for me - but now that I’m seeing the notes, I realize I also might have needed to leave it on heat longer.
Be sure to use a saucepan that holds at least 4 quarts. The mixture boils over quite a bit initially because of the baking soda, which I learned the hard way.