Argentinian Dulce de Leche
Milk and sugar stirred slowly into bronze — Argentina's liquid gold, one patient pot away.
- Total
- 120 min
- Serves
- 4
Argentina's liquid gold, made the slow way: milk and sugar simmered with vanilla and a pinch of baking soda, stirred patiently as it deepens from white to amber to bronze. The reward is a jar of dulce de leche that outclasses anything store-bought — spoonable, spreadable and dangerous to keep within reach.
Ingredients
- 1 Litre Milk
- 300g Sugar
- 1/4 tsp Baking Powder
- 1 teaspoon Vanilla Extract
Instructions
- Combine Ingredients: In a large, heavy-bottomed pot, mix the milk, sugar, and baking soda. Cook over low heat, stirring constantly to prevent burning.
- Thicken: Continue to cook, stirring frequently, until the mixture becomes thick and caramel-colored, about 1-2 hours.
- Flavor: Stir in the vanilla extract.
- Cool: Let the dulce de leche cool, then transfer to a jar. It will thicken further as it cools.
- Pro Tips:
- Stir continuously and keep the heat low to prevent the milk from burning and sticking to the bottom of the pan.
- A drop of vanilla extract added at the end of cooking enhances the flavor.
Nutrition (per serving)
- Calories
- 300
- Protein
- 8 g
- Fat
- 5 g
- Carbs
- 60 g
Adapted from munchery.com. Rewritten and re-photographed by MealIdeas.
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