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Dulce de Leche

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Sep 20, 2013

Dulce de Leche

Mmm, caramel! I have wanted to make dulce de leche for a long time now – I’ve seen it praised on various blogs. You can use it on e.g. yoghurt og muesli, as frosting, on ice cream, cakes, desserts or grab a teaspoon for a little snack.

I found the recipe at Ayoesine. I’m a big fan of making things from scratch, if it’s not too difficult, and that is exactly what you’re going to do with this recipe. It takes some time: about 1 hour with whisking in the pot, but hey, then you get a little exercise and can allow yourself to eat a little extra (or something..).

My caramel didn’t turn out as other bloggers’.. Next time I might not let it boil for as long, as it became very thick – actually also like a toffee. It doesn’t really matter except it makes it quite difficult to pour it into a glass and to spread it on the cheesecake bars, I made it for.

400-500 ml.

Ingredients

  • 1 L full cream milk
  • 1/2 vanilla pod, the seeds (mixed with 1 tbsp sugar) and the pod
  • 300 g unrefined cane sugar
  • 1-2 tsp baking soda (bicarbonate)

Directions

Bring the milk to the boil in a large pot. Pour the milk through a cloth into a bowl. Clean the pot and pour the milk back into the large pot.

Add vanilla sugar, pod and cane sugar. Stir it constantly. When the milk boils again and the sugar has been dissolved remove the vanilla pod and add the baking soda. It is essential that the pot is very large, as it will now expand a lot (about 3 times the hight of the milk).

At medium heat the caramel boils for about 1 hour under constant stirring – or almost constantly at least.. Don’t leave it for more than 1 minute. When the caramel thickens, it is important that you stir constantly so it won’t burn.

The caramel is ready when it is golden brown and so thick that the bottom of the pot shows when you run a spoon through the caramel.

Place the pot in a cold water bath with ice cubes (I just filled the sink with some water and ice cubes). Stir constantly until the caramel is cooled down.

Pour the caramel into a sterile glass. Keep in the fridge for 1-2 months.

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