Dulce de Leche
A 3 ingredient milk caramel sauce that uses inexpensive ingredients.
Ingredients
- 1 litre whole milk close to 1 quart
- 1¼ cups sugar preferably cane sugar
- ¼ teaspoon baking soda
- fat pinch salt optional
- 1 teaspoon vanilla optional
Instructions
- Pour the milk, sugar, and baking soda into a 1.5 gallon/6 qt pot or bigger. This will bubble up some and its much nicer to have extra space.
- Turn onto medium heat, whisk well to dissolve the sugar.
- Keep an eye on it, stirring occasionally.
- Put a freezer safe plate with a few metal spoons in your freezer for testing thickness later.
- When it starts to bubble (this takes 5-10 minutes for me), turn to medium- low.
- You can mostly leave it alone now when its settled into a gentle simmer.
- As you'll see in the video, when the bubbles start to change, get smaller, and all over the surface, you're getting close.
- When its looking real thick, take one of those spoons, take a dip out, and see how it cools down. When its room temp, is it as thick as you want it?
- If on low heat, I've never burnt a batch of dulce de leche; you can get it pretty thick, or leave it thinner as a sauce. Keep in mind after it sits in the fridge it will get a bit thicker.
- When it's to your desired thickness, take it off the heat and add vanilla and salt if desired.
- Pour into containers or jars and keep in the fridge. I've never had it go bad, it keeps forever and ever, amen! (Well, safely a few months...)
Video
Notes
- Make sure and use a much larger pot than you think - it will expand as it cooks and you don't want that mess!
- This is so quick to make, it's perfect for last minute holiday gifts.
Nutrition
Serving: 1tablespoonCalories: 33kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gCholesterol: 3mgSodium: 14mgPotassium: 32mgSugar: 6gVitamin A: 35IUCalcium: 26mgIron: 0.003mg
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