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Dulce De Leche is a rich, sweet caramel-like sauce made from slowly simmered milk and sugar, deeply rooted in Argentine culture. Often enjoyed as a topping for cakes, pastries, and even on toast, this beloved treat embodies the essence of Argentine indulgence and is a staple in many households.
In a large, heavy-bottomed saucepan, combine the whole milk, granulated sugar, and baking soda. Add the vanilla bean seeds and the split pod (or vanilla extract if using).
Place the saucepan over medium heat and cook, stirring constantly, until the sugar has dissolved and the mixture comes to a gentle boil.
Reduce the heat to low and continue to simmer the mixture, stirring frequently, to prevent it from sticking to the bottom of the pan. Simmer for about 1.5 to 2 hours, or until the mixture has thickened and turned a deep caramel color.
If you used a vanilla bean, remove the split pod from the mixture once it has thickened.
Remove the saucepan from the heat and let the dulce de leche cool slightly. It will continue to thicken as it cools.
Transfer the dulce de leche to a clean jar or airtight container. Once completely cooled, it can be stored in the refrigerator for up to 2 weeks.
Enjoy your meal!
Dulce De Leche is a sweet caramel-like sauce made from milk and sugar, cooked over low heat until it thickens.
Dulce De Leche is widely associated with Argentina, where it is a cherished part of the culinary tradition.
The key ingredients include whole milk, granulated sugar, baking soda, and vanilla.
It takes approximately 100-135 minutes to prepare Dulce De Leche.
Dulce De Leche pairs beautifully with pancakes, ice cream, or as a filling for pastries.