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Dulce de Leche Salvadoreño
Arequipe
A rich and creamy caramel confection made by slowly simmering milk and sugar until thickened and caramelized. Known locally as Arequipe, it's a beloved sweet treat.
🧂 Ingrédients
- 1 gallon Whole milk
- 2 cups Granulated sugar
- 1/2 tsp Baking soda
- 1 tsp Vanilla extract(optional)
👨🍳 Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, combine the whole milk and granulated sugar. Stir well to dissolve the sugar.
- 2
Add the baking soda and stir. The baking soda helps prevent curdling and aids in caramelization.
💡 Conseils de pro: Baking soda is essential for the correct color and texture. - 3
Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally. Once boiling, reduce the heat to low, just enough to maintain a very gentle simmer.
💡 Conseils de pro: Do not let it boil vigorously, as it can scorch easily. - 4
Simmer uncovered, stirring frequently, for 2 to 3 hours, or until the mixture has thickened considerably and turned a deep golden brown color. Scrape the bottom and sides of the pot regularly to prevent sticking and burning.
⏱️ 2-3 hours💡 Conseils de pro: The consistency should be thick enough to coat the back of a spoon. It will thicken more as it cools. - 5
Remove from heat. If using, stir in the vanilla extract.
- 6
Pour the dulce de leche into heatproof jars or bowls. Let it cool completely at room temperature, then cover and refrigerate. It will continue to thicken as it cools.
💡 Conseils de pro: Store in the refrigerator for up to 2 weeks.
💡 Conseils de pro
- ✓Use a heavy-bottomed pot to distribute heat evenly and prevent scorching.
- ✓Stir frequently, especially as it thickens, to avoid burning.
- ✓The color and consistency will change as it cooks; aim for a rich caramel hue.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pinch of cinnamon during simmering for a spiced version.
- For a quicker, but less traditional, version, use sweetened condensed milk and simmer until caramelized.