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Dulce de Leche
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.
๐ง ์ฌ๋ฃ
- 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.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 2 hours (cooling)
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse a heavy-bottomed pot to distribute heat evenly and prevent scorching.
- โStirring frequently is essential to prevent the milk solids from sticking to the bottom and burning.
- โThe final color should be a rich, golden brown. If it's too pale, continue cooking; if it's too dark, it might be burnt.
- โDulce 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.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.