Dulce de leche

Dulce de leche

By
From
Salted Caramel Dreams
Makes
500 g
Photographer
River Thompson

Dulce de leche is a caramel confection made by slowly cooking sweetened cow’s milk. As with Brown Butter, it relies on the Maillard reaction. To assist with that reaction, I like to add bicarbonate of soda at the start of the cooking process to increase the pH and aid the browning process to create a really complex flavour. I could go into the reasons behind this, but do you really want me to ramble on about amino acids? Thought not! I use dulce de leche to fill my Alfajores but it’s wonderful spread or drizzled over almost anything that needs an extra special sweet touch.

Ingredients

Quantity Ingredient
1 litre full-fat milk
200g caster sugar
1/4 teaspoon bicarbonate of soda
1/2 teaspoon sea salt

Method

  1. In a 7-litre saucepan, combine the milk, sugar and bicarbonate of soda and whisk together to dissolve the sugar.
  2. Set the pan over a medium heat and bring to a shimmering simmer. Keep a very close eye on the pan at this stage as the liquid will foam up considerably.
  3. Turn down the heat and keep at a low simmer for 45 minutes–1 hour, whisking occasionally to begin with and more often towards the end as it starts to thicken, to stop it from catching.
  4. Once thickened and dark, remove from the heat and add the sea salt, then leave to cool before using. Alternatively, pour into sterilised jars while still hot. The sauce will keep in the fridge for up to 1 month.
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