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
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!