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Dulce De Leche From Scratch!

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Ingredients

Adjust Servings:
1 quart milk preferably whole organic and as fresh as possible
1 cup granulated sugar
1 vanilla beans or 1 teaspoon pure vanilla extract
1/2 teaspoon baking soda dissolved in
1 tablespoon water

Nutritional information

349.7
Calories
80 g
Calories From Fat
8.9 g
Total Fat
5.6 g
Saturated Fat
34.2 mg
Cholesterol
276.9mg
Sodium
61.3 g
Carbs
0 g
Dietary Fiber
50 g
Sugars
8 g
Protein
198g
Serving Size (g)
4
Serving Size

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Dulce De Leche From Scratch!

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    Cuisine:

    This is soooo good! I got this recipe from an Ice Cream Recipe Exchange site. Find the original at http://frozentreats.blogspot.com/2008/09/dulce-de-leche.html. I initially made it for Dulce de leche Ice Cream, but I cooked the left over part into candy. I didn't have any whole milk, so I subbed 2% and half and half and used 1 tsp pure vanilla extract instead of the vanilla bean. My husband loved the texture and taste! Haven't made the ice cream yet, but this is the best Dulce de leche I've ever had! Cook time varies depending on desired consistency.

    • 88 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Dulce De Leche (From Scratch!),This is soooo good! I got this recipe from an Ice Cream Recipe Exchange site. Find the original at I initially made it for Dulce de leche Ice Cream, but I cooked the left over part into candy. I didn’t have any whole milk, so I subbed 2% and half and half and used 1 tsp pure vanilla extract instead of the vanilla bean. My husband loved the texture and taste! Haven’t made the ice cream yet, but this is the best Dulce de leche I’ve ever had! Cook time varies depending on desired consistency.,This is soooo good! I got this recipe from an Ice Cream Recipe Exchange site. Find the original at I initially made it for Dulce de leche Ice Cream, but I cooked the left over part into candy. I didn’t have any whole milk, so I subbed 2% and half and half and used 1 tsp pure vanilla extract instead of the vanilla bean. My husband loved the texture and taste! Haven’t made the ice cream yet, but this is the best Dulce de leche I’ve ever had! Cook time varies depending on desired consistency.


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    Steps

    1
    Done

    In a Large, Heavy Pan With Tall Sides (i'd Recommend a Stock Pot), Combine the Milk and Sugar.

    2
    Done

    Split the Vanilla Bean Along Its Length and Scrape the Seeds Into the Pot, Then Throw in the Pod. Bring to a Simmer, Stirring Until the Sugar Is Dissolved.

    3
    Done

    When It Has Reached a Simmer, Remove from the Heat and Add the Baking Soda and Water, Stirring Vigorously.

    4
    Done

    When the Mixture Settles Down, Return the Pan to the Heat and Bring to a Brisk Simmer.

    5
    Done

    Simmer For About One Hour, or Until It Turns Golden Brown. You Don't Have to Stir Constantly. I Worked Around the Kitchen and Stirred It Every Once in a While.

    6
    Done

    After the Milk Mixture Has Changed to a Deep Golden Brown Check It More Frequently. This Is Where You Can Decide Just How Dense and Thick You Want It to Be.

    7
    Done

    If You Want It Pourable, Like Caramel Sauce, Wait Just Until It Reaches the Consistency of Maple Syrup - About 20 Minutes After the Color Change - and Take It Off the Heat.

    8
    Done

    Strain Through a Mesh Strainer Into a Glass Jar or Container and Let Cool. to Make the Ice Cream, I Removed the Amount the Recipe Called For at This Stage.

    9
    Done

    If You Prefer a Jam-Like Consistency to Spread on Toast, Crackers, and Anything Else You Can Think of, Let It Cook Longer.

    10
    Done

    to Make the Candy, Keep Simmering and Stir the Mixture Constantly.

    11
    Done

    Once It's the Consistency You Want, Remove from Heat.

    12
    Done

    Let It Cool a Bit and Then Mold It Into Whatever Shapes You'd Like.

    13
    Done

    Cool Candy on Wax Paper.

    Avatar Of Jesse Johnston

    Jesse Johnston

    Pasta perfectionist known for her handmade noodles and flavorful sauces.

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