Dulce de Leche Venezolano

🧂 Ingredients

• 1 liter (about 4.2 cups) Whole Milk(Using whole milk is crucial for achieving the desired richness and creamy texture.)
• 300g (about 1.5 cups) Granulated Sugar(Standard granulated sugar works best.)
• 1 teaspoon Vanilla Extract(Use pure vanilla extract for the best flavor.)
• 1/4 teaspoon Baking Soda(A small amount of baking soda helps prevent curdling and aids in browning. Do not omit.)

👨‍🍳 Instructions

1. 1

   In a large, heavy-bottomed pot or Dutch oven (at least 4-quart capacity to prevent boil-overs), combine the whole milk, granulated sugar, and baking soda. Stir well to dissolve the sugar.

   ⏱️ 5 minutes
2. 2

   Place the pot over medium heat. Stirring constantly, bring the mixture to a gentle boil. Once it begins to boil, immediately reduce the heat to the lowest possible setting. The mixture should barely simmer, with only a few bubbles breaking the surface.

   ⏱️ 10-15 minutes (for initial heating and boiling)
3. 3

   Continue to simmer the mixture uncovered, stirring very frequently (every 10-15 minutes initially, then more often as it thickens) to prevent scorching on the bottom and sides of the pot. Scrape the bottom and sides thoroughly with a heatproof spatula. The mixture will gradually reduce in volume and begin to darken in color.

   ⏱️ 2.5 to 3.5 hours
4. 4

   As the dulce de leche cooks, it will transform from a pale white liquid to a light caramel, then a deeper golden-brown. The consistency will thicken considerably. To test for doneness, drop a small amount onto a cold plate; it should hold its shape and not spread too thinly. The final consistency should be thick enough to coat the back of a spoon heavily.

   ⏱️ Included in cook time
5. 5

   Once the desired color and consistency are reached, remove the pot from the heat. Stir in the vanilla extract until fully incorporated. Be aware that the dulce de leche will continue to thicken as it cools.

   ⏱️ 2 minutes
6. 6

   Allow the dulce de leche to cool completely in the pot before transferring it to an airtight container. It can be stored in the refrigerator for up to 2 weeks.

   ⏱️ 1-2 hours (cooling time)

💡 Pro Tips

• ✓Patience is key! This recipe requires slow cooking to develop the rich flavor and color.
• ✓Use a heavy-bottomed pot and the lowest possible heat setting to prevent burning. Constant stirring is essential, especially as it thickens.
• ✓The final consistency will thicken considerably as it cools. Aim for a slightly looser consistency than you desire when hot.
• ✓This dulce de leche is incredibly versatile. Use it as a filling for cakes and pastries, a topping for pancakes and waffles, or simply enjoy it on toast or with fruit.

🔄 Variations

• For a coffee-infused dulce de leche, add 1-2 tablespoons of strong brewed coffee or espresso during the last hour of cooking.
• To achieve an even thicker consistency, extend the simmering time until it reaches your desired thickness, being extra vigilant about stirring to prevent burning.

🥗 Nutrition

Per serving