Slow-Simmered Dulce de Leche
Inspired by techniques from Serious Eats.
Silky homemade dulce de leche simmered gently from whole milk and sugar until deep caramel brown and thick enough to spread.
Always check the labels of the products you use.
Method
- 1
Dissolve the sugar. Combine the milk and sugar in the large pan over medium heat and stir occasionally until the sugar has dissolved and the milk barely simmers. A wide, heavy pan gives a gentle, even heat and room for the milk to foam.
- 2
Add the bicarbonate. Lift the pan off the heat and stir in the bicarbonate of soda. The milk will bubble up vigorously; keep stirring until it calms. The bicarbonate speeds the browning and helps keep the milk proteins from turning grainy.
- 3
Simmer slowly. Put the pan back over the lowest possible heat and let it cook uncovered at the gentlest simmer for 2.5-3 h. Stir every 10-15 min, scraping the base, and more often during the last 30 min as it thickens; leave the foam on the surface alone.
- 4
Check for doneness. It is ready once it is a deep caramel brown, has reduced to about 300 g and coats the back of a spoon in a thick layer. Remember it firms up considerably as it cools.
- 5
Strain and store. Pour it through the fine sieve into the bowl while hot, stir in the vanilla and leave to cool. Spoon into a clean jar and cover.
Storage
Keep in a covered jar in the fridge for up to 3 weeks. Bring to room temperature or warm gently before using.
Equipment
- large heavy-based saucepan (at least 4 litres)
- heatproof spatula or wooden spoon
- fine sieve
- heatproof bowl
- clean glass jar with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 151 kcal |
| Protein | 2.9 g |
| Carbohydrate | 29.2 g |
| of which sugars | 29.2 g |
| of which free sugars | 25 g |
| Fat | 2.8 g |
| of which saturates | 1.8 g |
| Fibre | 0 g |
| Salt | 0.23 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
