Hot Polka Dot

Sweet Of The Milk.

I'm going to have to make this quick because I literally have a bajillion things too too today. Have you ever had one of those weeks where you're so busy you can't even find the time to go to the bathroom? Yeah that's me right now and the week just started!

I have so much to do before our trip to Ontario it's not even funny. Not to mention a certain birthday party for a certain 12 year old.

Maybe you've tried Dulce de Leche. Maybe you haven't. Maybe you eat it by the spoonful like me. Did you know it was so easy to make? All you need is some milk, sugar, vanilla and a little free time. If I found the time to make it so can you!

PS: Watch out for a delicious way to use this Dulce de Leche in the next couple of days...

Dulce de Leche

Makes about 2 cups.

Source: Adapted from Chez Pim's Confiture de Lait.

1 litre whole milk
2 cup granulated sugar
1/2 tsp salt
1 vanilla bean

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In a medium heavy bottom sauce pan combine the milk, sugar and salt. With a sharp knife slice open the vanilla bean lengthwise, scrape out the seeds and all them to the pot. Heat the mixture on medium high heat while stirring constantly.

Once it begins to boil reduce the heat to low so it stays at a low simmer and cook it for another 2 – 3 hours. Leave it uncovered and give it a stir every 10 – 15 minutes just to check on it. At around the 2 hour mark you'll notice that the consistency has thickened and the colour has darkened. Most of the milk will boil away which accounts for the thickening. The amber brown colour is due to the sugar slowly caramelizing.

The consistency you're looking for is a loose caramel or a thin sauce. It thickens quite a bit while it cools. Once it's ready, pour it into jars and allow it to cool completely with the lids off before keeping it in the refrigerator. It should keep for up to two weeks. Enjoy!

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Comments (22) Trackbacks (3)
  1. looks delish! love your photography as usual!!

  2. Dul-icious d Leche! Gorgeous photos and styling. Can’t wait to try the recipe and looking forward to your recipe ideas for using theis lovely sauce.

  3. can you can it like jam? I’d love to make some up for Christmas gifts!

    • You can certainly store it in jars but it needs to be refrigerated so you’d have to make it pretty close to the date. I’ve heard a few theories that it will keep as long as a month or as short as a week in the fridge so it’s up to you. :)

      • What if you seal the jars do you think it will keep longer?

        • It’s quite probable, Diana. I would still suggest storing the sealed jar in the fridge though. Let me know how it goes!

          • Thanks. Don’t know when i will make this but thinking about making and taking to my son and wife. I will make it and put the lid on when it’s hot….that will seal it. When cool I will refrigerate. Have had great success making jar cakes like this. Once the jar is opened then it will probably only keep a week to a month. If the fridge is really cold and not open often (like the one in our garage) it may keep longer.

  4. So simple. Gonna try it out.

  5. Saving this to try! I bet it is great!

  6. Your photos are so pretty, they always make me instantly happy when I see them

  7. Have a great trip! These pictures are award worthy as always!

  8. This looks delicious – is there a way to to can stuff like this? I am thinking it would make fabulous Christmas gifts.

    • Looks like someone else already had the same thought :)

    • It would, wouldn’t it? I’ve heard people say that it keeps as long as a month or as short as a week in the fridge. Personally I would lean more towards a month as long as it’s in a sealed jar in the fridge. I guess it would be best to make it pretty close to the date so after it was gifted it would last long enough for the person to enjoy. Hope that helps!

  9. I might be late to the party, but this dulce de leche looks delish! I would say the consistency has to be much thicker, since it is not meant to be like a thick liquid. You’re supposed to be able to get a spoonful of it out of a jar and it should hold it’s shape, not get all runny (it’s a caramel spread!). Of course that depends on what you’re aiming to use it for. You can also add some baking soda to give it a darker, richer caramel colour. I’m from Argentina, by the way!

    Great blog, I’m definitely bookmarking it! :)

  10. Is this better than the usual cooked condensed milk? I’m looking to make dulce de leche but havent tried any of the methods before..

    • Hi Lynette! I can’t say because I haven’t tried the cooked condensed milk version personally. I have heard that it makes a very smooth and tasty dulce de leche though. This way might be more work than boiling a can, but at least this way you don’t have to worry about exploding cans. ;)

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