👨‍🍳 Istruzioni

1. 1

   In a large, heavy-bottomed pot or Dutch oven, combine the whole milk and granulated sugar. Stir well to dissolve the sugar.

2. 2

   Add the baking soda and stir. The baking soda helps prevent curdling and aids in caramelization.

   💡 Consigli Professionali: Baking soda is essential for the correct color and texture.
3. 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.

   💡 Consigli Professionali: Do not let it boil vigorously, as it can scorch easily.
4. 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

   💡 Consigli Professionali: The consistency should be thick enough to coat the back of a spoon. It will thicken more as it cools.
5. 5

   Remove from heat. If using, stir in the vanilla extract.

6. 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.

   💡 Consigli Professionali: Store in the refrigerator for up to 2 weeks.