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Dulce de Leche

Name: Dulce de Leche
Prep time: PT10 minutes
Cook time: PT3 hours
Total time: PT3 hours 10 minutes
Yield: 20
Cuisine: Argentina
Ingredients: 1 L Whole milk (Using whole milk is crucial for achieving the correct richness and texture.); 300 g Granulated sugar; 1 tsp Vanilla extract (Pure vanilla extract is recommended for the best flavor.); 1/4 tsp Baking soda (Helps prevent curdling and aids in caramelization.)

Argentine Dulce de Leche is a rich, thick, and lusciously sweet caramelized milk spread, considered a national obsession. It's perfect for spreading on toast, filling pastries, or enjoying by the spoonful.

準備時間10 minutes

調理時間3 hours

合計時間3 hours 10 minutes

分量20

難易度Easy

2件の編集· Feb 8

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Dulce de Leche - Argentina traditional dish

🧂 材料

1 L Whole milk(Using whole milk is crucial for achieving the correct richness and texture.)
300 g Granulated sugar
1 tsp Vanilla extract(Pure vanilla extract is recommended for the best flavor.)
1/4 tsp Baking soda(Helps prevent curdling and aids in caramelization.)

👨‍🍳 作り方

1
Combine the whole milk, granulated sugar, and baking soda in a heavy-bottomed saucepan or Dutch oven. A heavy bottom is essential to prevent scorching.
⏱️ 5 minutes
2
Place the saucepan over medium heat. Stir continuously until the sugar has completely dissolved. Do not let the mixture boil at this stage.
⏱️ 5 minutes
3
Once the sugar is dissolved, bring the mixture to a gentle simmer. Reduce the heat to low, so the milk is just barely bubbling. This is crucial for slow, even caramelization.
⏱️ 2 hours 30 minutes
4
Continue to cook, stirring more frequently as it thickens, until the dulce de leche reaches a deep caramel color (similar to a light to medium brown) and a thick, spoonable consistency. It should coat the back of a spoon.
⏱️ 30 minutes
5
Remove the saucepan from the heat and stir in the vanilla extract. The dulce de leche will continue to thicken as it cools.
⏱️ 2 minutes
6
Pour the hot dulce de leche into a heatproof jar or container. Allow it to cool completely at room temperature before covering and refrigerating. It will become even thicker upon cooling.
⏱️ 2 hours (cooling)

調理履歴を記録する

💡 プロのコツ

✓Use a heavy-bottomed pot to distribute heat evenly and prevent scorching.
✓Stirring frequently is essential to prevent the milk solids from sticking to the bottom and burning.
✓The final color should be a rich, golden brown. If it's too pale, continue cooking; if it's too dark, it might be burnt.
✓Dulce de leche is incredibly versatile and can be enjoyed on toast, pancakes, crepes, as a filling for cakes and cookies, or simply eaten with a spoon.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a darker, more intense caramel flavor, cook for an additional 15-30 minutes, watching carefully to avoid burning.
Stir in a tablespoon or two of unsweetened cocoa powder during the last 30 minutes of cooking for a chocolate-infused dulce de leche.
Add a pinch of sea salt towards the end of cooking for a salted caramel variation.