Dulce De Leche
Here, I list two methods that I use, to make dulce de leche. Method one, takes a bit longer to make than method two, however, they both result in a delicious, creamy, caramel, melt in your mouth filling.
Check out my recipe for Alfajores, which calls for dulce de leche as one of the ingredients!
Method 1: reducing a milk and sugar mixture, until it resembles a smooth, creamy, caramel sauce.
4 cups milk,
1 1/4 cups sugar,
1/4 teaspoon baking soda,
1 teaspoon vanilla bean paste
1) Mix all the ingredients together in in a saucepan, and place on medium heat.
2) Stir gently to dissolve the sugar, ensuring that no sugar crystals stick to the sides of the saucepan. If they do, wet them with a food grade paint brush and water. Sugar crystals can cause the mixture to become grainy.
3) As the mixture starts to thicken, turn down the heat, and stir gently to prevent the caramel from burning.
4) Take off the heat, when the sauce has reached the desired consistency. Note: the sauce thickens more upon cooling.
Method 2: Save up to an hour with this cheats method:
3 cups condensed milk
1/3 cup brown sugar
1/4 tsp baking soda
1) Place all ingredients into a saucepan, on medium heat.
2) Swirl the ingredients around to incorporate and dissolve the sugar.
3) Wet any sugar crystals that form, with water and a food grade paint brush, to prevent the mixture from going grainy.
4) Once the sauce has thickened, and has reached the desired colour and texture, remove the saucepan from the heat, and allow the Dulce De Leche to cool. Note: the sauce will thicken more upon cooling