Dulce de Leche

 (Sweet milk caramel) 

This creamy delicacy is enjoyed throughout Latin America and is most popular in Argentina, where it is spread on toast, wrapped in crepes, and drizzled over fruit and ice cream.

INGREDIENTS

2 tablespoons sugar

2 quarts whole milk

3 cups sugar

1 teaspoon vanilla extract

1/2 teaspoon baking soda

PREPARATION

Add the 2 tablespoons of sugar to a large wide-bottomed stockpot or Dutch oven. Set over medium heat and use a wooden spoon to stir the sugar for 2 to 3 minutes, until dissolved and lightly browned. Stir in the milk, 3 cups of sugar, vanilla extract, and baking soda. The browned sugar will immediately harden but will dissolve again as you continue to stir.

 

Raise the heat to high and bring the mixture to a boil. Simmer 1 minute, then set heat to low. Cook for 2 hours, stirring intermittently. The mixture should reduce to almost half. Raise heat to medium and maintain a low simmer, stirring frequently. Cook for another 45 to 50 minutes, until the caramel thickens and begins to foam slightly.

The caramel is done when it turns a light golden brown and easily coats the back of a spoon. Remove from heat and pour into a clean glass or ceramic container. Cool completely and refrigerate until ready to use (it will keep for 2 to 3 weeks). The caramel has a thicker consistency when cold. Makes about 3 cups.