Homemade Dulce de Leche

Homemade dulce de leche is made with milk, sugar, and a long, slow cooking process that gradually transforms the mixture.

As it cooks, it reduces, thickens, and develops its characteristic caramel color and creamy texture.

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Ingredients

• 4 cups whole milk
• 1 1/2 cups granulated sugar
• 1/2 tsp baking soda
• 1 tsp vanilla extract

Preparation

1. Pour the milk into a wide, heavy-bottomed pot. Add the sugar and stir with a wooden spoon until it begins to dissolve.
2. Add the baking soda and vanilla extract. Stir again and place the pot over medium heat.
3. Once the mixture begins to heat up, reduce the heat to low. Cook slowly, stirring frequently so the milk does not stick to the bottom.
4. Continue cooking for about 1 1/2 to 2 hours. As it cooks, the mixture will gradually reduce, thicken, and become darker.
5. Once it begins to thicken, stir more frequently, making sure to scrape the bottom and sides of the pot.
6. Keep cooking until the dulce de leche reaches a deep caramel-brown color and a thick consistency. When you drag the spoon across the bottom of the pot, the line should remain visible for a few seconds before closing.
7. Remove from the heat before it becomes too thick, since it will continue to firm up as it cools.
8. Transfer the dulce de leche to a clean jar and let it cool completely before covering.

Tips and Advice

• Use a wide pot so the milk has more surface area and can reduce more evenly.
• Keep the heat low for most of the cooking time to prevent the sugar from burning.
• Stir more often toward the end, when the mixture becomes thicker.
• Baking soda helps develop the characteristic color and also affects the final texture.
• Do not add more baking soda than indicated, since too much can alter the flavor.
• If the dulce de leche becomes too thick after cooling, stir in a small amount of warm milk.
• For a smoother texture, stir well before transferring it to the jar.
• Store it in a clean, tightly sealed container in the refrigerator.
• Four cups of milk will not produce four cups of dulce de leche. A significant amount of liquid evaporates during cooking, so the final volume will be much smaller.

The slow cooking process gives dulce de leche its deep caramel flavor and smooth, rich consistency.