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Dulce de Leche
Spanish for "sweet/candy [made] of milk”, dulce de leche is a rich and delicious sweet very popular in many Latin American countries, especially in Argentina and Uruguay. Unlike caramel, dulce de leche is slowly heated at a lower temperature giving it a very creamy and distinctive texture. You can use it as a topping or as an ingredient in your favorite dessert recipes!
8 servings
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Text to a friendIngredients
4 cups of whole milk
1 cup of sugar
1 teaspoon vanilla extract
¼ teaspoon baking soda
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Text to a friendDirections
- Pour the milk into a medium pan over medium heat. Cook until milk is close to boil, add the sugar and stir well. Then add the rest of the ingredients.
- Reduce the heat to low and stir frequently.
- Continue cooking until the milk has reduced significantly, begins to thicken, and the color changes to a light brown. This process takes approximately 1 hour.
- Once the milk reaches this point, stir constantly so it does not burn. Cook until an amber or caramel tone is obtained, and leave with a creamy consistency. Keep in mind that it thickens more as it cools.
- The dulce de leche can be served hot or cold, and should be kept refrigerated.
Nutrition
170calories; 4 g fat; 2.5 g saturated fat; 10 mg cholesterol; 4 g protein; 31 g carbohydrates; 0 g fiber; 90 mg sodium; 150 mg calcium (15% of daily value).