Dulce de LecheBaked Goods
Spanish for “sweet/candy [made] of milk”, dulce de leche is a rich and delicious sweet very popular in many Latin American countries, especially in Argentina and Uruguay. Unlike caramel, dulce de leche is slowly heated at a lower temperature giving it a very creamy and distinctive texture. You can use it as a topping or as an ingredient in your favorite dessert recipes!
- 4 cups – whole milk
- 1 cup – sugar
- 1 teaspoon – vanilla extract
- 1/4 teaspoon – baking soda
Pour the milk into a medium pan over medium heat. Cook until milk is close to boil, add the sugar and stir well. Then add the rest of the ingredients. Reduce the heat to low and stir frequently.
Continue cooking until the milk has reduced significantly, begins to thicken, and the color changes to a light brown. This process takes approximately 1 hour.
Once the milk reaches this point, stir constantly so it does not burn. Cook until an amber or caramel tone is obtained, and leave with a creamy consistency. Keep in mind that it thickens more as it cools.
The dulce de leche can be served hot or cold, and should be kept refrigerated.
170 calories; 4 g fat; 2.5 g saturated fat; 10 mg cholesterol; 4 g protein; 31 g carbohydrates; 0 g fiber; 90 mg sodium; 150 mg calcium.