Dulce De Leche (Milk Caramel)
Dulce de leche is a traditional Argentine dessert. In Argentina it is available at almost any grocery store since it is as common as jam. It is super sweet and it goes very well simply spread on a slice of toasted bread or as filling of thousands of different desserts and pastries. Preparing it at home is easy but time consuming. Four to five hours to be exact.
It is simply a delicacy!
Recipe
How much time do you need?
· Preparation time: 10 minutes
· Cooking time: 4-5 hours
· Total time: 4,2-5,2 hours
Material:
· Extra large sauce pan
· Large whisker
· Bowls
· Kitchen scale
Ingredients (1 kg):
· 3 Lts full cream milk
· 750 grs White caster sugar
· 120 grs glucose
· 7.5 grs baking soda (Bicarb)
Method:
In a saucepan put 2 litres of milk, the bicarbonate and half of the sugar. Heat up over a medium heat stove and stir until it begins to take temperature but don’t let it boil. Add the remaining milk and sugar and continue stirring until it comes to a boil, lower the heat to low and cook for 20-30 minutes.
Tip: the glucose will help in getting a smooth consistency, without any sugar crystallization.
Tip: During the first 2-3 hours, stir for a minute or so every 10-15 minutes. During the last 1-2 hours, as the consistency becomes firmer, stir almost… at all times! If you don’t keep an eye on it and stir it, it might split and/or burn on the bottom of the saucepan.
Add the glucose and continue to stir gently. Remove the foam from the surface every other hour and cook for 3-5 hours or until it is just the right texture. Check in the pictures below how it changes colour after every 30-40 minutes.
Tip: The cooking time will depend on the consistency you are looking for. 3-4 hours cooking will give a creamy dulce de leche, perfect for spreading it. While cooking it for 4-5 hours will give a firmer consistency, ideal to use in baking (pastry filling: alfajores, cannoli, cakes, croissants). The colour should be dark golden brown and it should look shiny and glossy.
Store in glass jars and put in the fridge.
Comments