DULCE DE LECHE RECIPE & HISTORY - traditional caramel sauce
Recipe type: Sweet
Cuisine: Latin American
Prep time: 
Total time: 
Serves: 8
  • 1 Qt (1 Lt) whole milk
  • 1.75 cups (350 g) sugar
  • 1/2 tsp baking powder
  • 1 vanilla bean (alternatively, 3 tsp vanilla extract)
  1. First of all, pour the milk into a thick-bottomed heavy pot.
  2. Now, incise the vanilla bean, then extract the seeds with the tip of a knife and pour them into the milk along with the pod. Alternatively, use the vanilla extract.
  3. After that, add the sugar, and the baking powder, then place over medium flame.
  4. Cook the milk until it starts to simmer gently, then set the heat to maintain a blandly simmering, occasionally stirring with a wooden or silicone spatula.
  5. To obtain the traditional Dulce de Leche let the milk evaporate until it reaches a smoothie consistency and a golden color. It needs a couple of hours, sometimes more.
  6. If you prefer a less thicken sauce, stop the cooking when the color change and the sugar starts to caramelize.
  7. Finally, pour the Dulce de Leche into a jar and let it cool down. Store in the fridge up to 3 days. Warm to room temperature before using.
Recipe by philosokitchen at https://philosokitchen.com/dulce-de-leche-recipe-caramel-sauce/