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Dulce de Leche A rich, caramel-like milk spread that is a staple in Argentine desserts. It's often enjoyed on its own, as a filling for pastries, or as a topping for ice cream and cakes

Dulce de Leche is a beloved Argentine sweet treat made from slowly caramelized milk and sugar. This rich, caramel-like milk spread is a staple in Argentine cuisine and is used in a variety of desserts, including alfajores, cakes, and ice creams. Its creamy texture and deep caramel flavor make it a versatile ingredient and a favorite among many.

Ingredients:

  • 1 liter whole milk
  • 300 grams granulated sugar
  • 1/2 teaspoon baking soda
  • 1 vanilla bean (or 1 teaspoon vanilla extract)

Instructions:

  1. Combine Ingredients:

    • In a heavy-bottomed saucepan, combine the milk, sugar, and baking soda. Stir until the sugar is dissolved.

  2. Heat the Mixture:

    • Heat the mixture over medium heat, stirring frequently, until it begins to simmer.

  3. Simmer:

    • Reduce the heat to low and continue to simmer, stirring constantly. This process can take 1 to 1.5 hours. The mixture will gradually thicken and darken in color.

  4. Add Vanilla:

    • If using a vanilla bean, split it lengthwise and scrape the seeds into the saucepan. Add the seeds and the bean pod to the mixture. If using vanilla extract, add it towards the end of cooking.

  5. Check Consistency:

    • The dulce de leche is done when it has a thick, creamy consistency and coats the back of a spoon. You can also test by placing a small amount on a plate and letting it cool. It should hold its shape and not run.

  6. Cool and Store:

    • Remove from heat and let it cool slightly. Remove the vanilla bean pod if used. Transfer the dulce de leche to a clean jar or container and let it cool completely before sealing.

Nutritional Information (per 100 grams):

  • Calories: 320 kcal
  • Protein: 6 grams
  • Carbohydrates: 59 grams
  • Fiber: 0 grams

About the Dish: Dulce de Leche is cherished for its sweet, caramel flavor and creamy texture. It is not only enjoyed on its own but is also a key ingredient in many Argentine desserts and baked goods. Whether spread on toast, used as a filling for pastries, or drizzled over ice cream, dulce de leche adds a deliciously sweet touch to a variety of dishes.