Dulce de Leche

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Dulce de Leche can be drizzled over brownies, cheesecake or crepes. It can be used as a dip for apples and pears. We like it best smeared on a slice of warm toast for an indulgent breakfast and stirred into our coffee. My Ecuadorian family makes dulce de leche with panela, a cake of unrefined cane sugar with a mahogany brown color and a rich molasses flavor. Turbinado sugar (sugar in the raw) is substituted here and lends this dulce de leche its deep color and rich flavor. You can also use white sugar, but your dulce de leche will be lighter, the color of a Kraft caramel.

Dulce de Leche

Yield: 1 Cup

Dulce de Leche

Place the milk and sugar into a 3- to 5-quart saucepan, and heat over medium-low until just below a simmer, stirring to dissolve. Once the sugar is dissolved, add the baking soda and stir (it will foam up). Keep at barely a simmer over low heat, stirring with a wooden spoon every five to 10 minutes, for the next 1.5 to 3 hours. If any milk scum forms, skim it off and discard. Be especially vigilant when the mixture starts to turn brown; lower the heat and stir continuously. You donâ??t want to burn the dulce de leche. The dulce de leche is done when it is a deep caramel color, and coats the back of a wooden spoon without dripping. If not perfectly smooth, strain through a fine mesh strainer. Store in an airtight container for up to one month.

NOTE: It is possible to partially cook the dulce de leche, then hold it in the refrigerator and finish the cooking later when you are back at the stove.

Ingredients

  • 1 liter whole milk
  • 2 cups turbinado sugar (Sugar in the Raw)
  • ½ teaspoon baking soda

Instructions

  • Place the milk and sugar into a 3- to 5-quart saucepan, and heat over medium-low until just below a simmer, stirring to dissolve.
  • Once the sugar is dissolved, add the baking soda and stir (it will foam up). Keep at barely a simmer over low heat, stirring with a wooden spoon every five to 10 minutes, for the next 1.5 to 3 hours. If any milk scum forms, skim it off and discard. Be especially vigilant when the mixture starts to turn brown; lower the heat and stir continuously. You don’t want to burn the dulce de leche.
  • The dulce de leche is done when it is a deep caramel color, and coats the back of a wooden spoon without dripping. If not perfectly smooth, strain through a fine mesh strainer.
  • Store in an airtight container for up to one month.
  • NOTE: It is possible to partially cook the dulce de leche, then hold it in the refrigerator and finish the cooking later when you are back at the stove.
http://dishingjh.com/dulce-de-leche/

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About Author

A retired gynecologist turned food writer, Annie Fenn writes about food and life in Jackson Hole. Lately, she has been struggling to keep up with the caloric needs of her two soccer- and skiing-obsessed teenage boys. Find more of her recipes at www.jacksonholefoodie.com and follow her on Instagram @jacksonholefoodie for more frequent foodie inspiration.

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