Dulce de Leche
Dulce de Leche is a milk based sauce which is very popular in Latin America. The idea behind its making is simmering milk with sugar (and other ingredients) for several hours, letting most of the milk liquid evaporate, the sauce is becoming thicker and being caramelised.
Dulce de Leche is used mainly in cakes and cookies (one can’t forget the magical taste of the divine Alfajors!) but also as an ice cream sauce.
I couldn’t find Dulce de Leche in most Dublin city centre stores. It left me with two choices: either make it myself or cheat by boiling a can of condensed milk.
If you feel like making it yourself, have a look at the recipe below. If you don’t feel like stir litters of milk for several hour, you can make dulce de leche out of condensed milk. The only ingredient will be a can of condensed milk, and this can be found in the nearest shop (hopfully…).
For a home made Dulce de Leche, you’ll need:
- 3 litres whole milk
- 800g sugar
- 2 tbsp vanilla extract (or scrape vanilla seeds from 1 vanilla pod)
- 1/2 tsp baking soda
How to:
(1) Combine all ingredients in a saucepan, and bring to the boil, stirring occasionally
(2) Reduce to low heat
(3) Let simmer for approximately 3 hours, stirring every 5 minutes, until the liquid evaporates and the texture is very thick