Dulce de leche

dulce_de_leche

Dulce de leche is a rich, silky, caramel-like sauce made from milk and sugar. Originating in Argentina and popular throughout Latin America, it is a staple ingredient in many desserts and pastries, but can also be enjoyed on its own as a decadent spread.

The history of dulce de leche can be traced back to the 19th century in Argentina, where it was first created as a way to preserve milk before the advent of refrigeration. The traditional method involved slowly cooking milk and sugar over a low flame for several hours, stirring constantly until the mixture thickened and turned a deep, caramel color.

Today, dulce de leche is still made using this same slow-cooking method, although there are also quicker techniques that involve boiling cans of sweetened condensed milk. While these shortcuts result in a similar flavor and texture, many purists argue that they lack the complexity and depth of the traditional version.

In Argentina, dulce de leche is a ubiquitous ingredient in many of the country’s most beloved sweets, includingalfajores(shortbread cookies filled with dulce de leche), churros con dulce de leche (fried doughnuts with caramel dipping sauce), and helado de dulce de leche (dulce de leche ice cream).

Making dulce de leche at home is surprisingly easy, although it does require a bit of patience and attention. The key is to cook the milk and sugar slowly over a low flame, stirring constantly to prevent burning and ensure even cooking.

There are many variations on the basic recipe, with some adding vanilla or other flavorings, while others use different types of milk, such as goat or coconut. Some recipes also call for adding baking soda or cream of tartar to help the mixture thicken and prevent curdling.

One of the most important factors in making a successful batch of dulce de leche is choosing the right pot. A heavy-bottomed Dutch oven or saucepan is ideal, as it will distribute heat evenly and prevent scorching.

Once the dulce de leche is cooked to the desired consistency, it can be stored in an airtight container in the refrigerator for up to two weeks. It can also be canned and preserved for long-term storage, although this requires specialized equipment and should only be attempted by experienced canners.

In addition to its traditional uses in desserts and pastries, dulce de leche can also be used in savory dishes, such as marinades and sauces for meat or vegetables. It can also be drizzled over pancakes, waffles, or toast for an indulgent breakfast treat.

Whether you are a lifelong dulce de leche lover or a newcomer to this tasty treat, there is no denying its appeal. With its rich, buttery flavor and velvety texture, it is a versatile and indulgent ingredient that adds a touch of luxury to any dish. So why not try making your own batch at home and experience the magic of dulce de leche for yourself?

Ingredients:

  • 2 liters of whole milk
  • 500g of granulated sugar
  • 1 tsp of bicarbonate of soda
  • 1 vanilla pod or 1 tsp of vanilla extract

Instructions:

  1. Pour the milk into a large, heavy-bottomed pan and add the sugar and vanilla.

  2. Cook the mixture over a low heat, stirring constantly, until the sugar has dissolved.

  3. Add the bicarbonate of soda and stir well.

  4. Increase the heat slightly and continue to stir the mixture occasionally for around 2 hours, until it has thickened and turned a light caramel color.

  5. Remove the pan from the heat and allow the dulce de leche to cool slightly.

  6. Once cooled, pour the mixture into a sterilized jar or container and store it in the fridge.

  7. The dulce de leche will thicken further as it cools, and can be used as a spread or filling for cakes, pastries, and other desserts. Enjoy!