📝 About This Recipe
Tracing its soulful roots back to the kitchens of Argentina and Uruguay, Dulce de Leche is a luxurious, velvet-smooth milk jam that transcends simple sweetness. This recipe utilizes the traditional 'confit' method, slowly reducing fresh milk and sugar until they undergo a magical Maillard reaction, resulting in a deep amber hue and a complex toffee-like flavor profile. It is an essential staple for any pastry enthusiast, offering a rich, creamy consistency that is far superior to any store-bought canned version.
🥗 Ingredients
The Dairy Base
- 4 cups Whole Milk (high-quality, preferably grass-fed for richness)
- 1/2 cup Heavy Cream (adds extra silkiness and fat content)
Sweeteners and Aromatics
- 1 1/4 cups Granulated White Sugar (standard cane sugar works best)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1 teaspoon Pure Vanilla Extract (added at the end to preserve aroma)
- 1/4 teaspoon Sea Salt (fine grain to balance the sweetness)
The Secret Catalyst
- 1/4 teaspoon Baking Soda (prevents curdling and aids in the browning process)
- 1 tablespoon Water (to dissolve the baking soda)
👨🍳 Instructions
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1
In a large, heavy-bottomed stainless steel pot or Dutch oven, combine the whole milk, heavy cream, and granulated sugar. The pot should be much larger than the liquid to accommodate foaming.
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2
Place the pot over medium heat and stir constantly with a heat-resistant spatula or wooden spoon until the sugar has completely dissolved and the milk begins to steam.
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3
While the milk heats, dissolve the baking soda in one tablespoon of water in a small ramekin. This ensures there are no clumps when added to the dairy.
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4
Once the milk reaches a gentle simmer, whisk in the dissolved baking soda. Note that the mixture will foam up significantly; this is a normal reaction as it adjusts the pH levels.
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5
Add the scraped vanilla bean seeds and the pod itself into the mixture. Reduce the heat to the lowest setting possible to maintain a very faint, lazy simmer.
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6
Cook the mixture uncovered for approximately 90 to 120 minutes. Stir every 15 minutes during the first hour to ensure no milk solids stick to the bottom.
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7
As the water evaporates, the liquid will turn from white to a pale cream, then to a golden tan. Increase the frequency of stirring as the mixture thickens to prevent scorching.
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8
During the final 30 minutes of cooking, the mixture will darken to a rich mahogany. Stir almost constantly now, as the high sugar concentration makes it prone to burning.
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9
Test the consistency by placing a small spoonful on a chilled plate. If it holds its shape and doesn't run when the plate is tilted, it is ready.
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10
Remove the pot from the heat. Carefully fish out the vanilla bean pod and discard it.
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11
Whisk in the sea salt and the pure vanilla extract. The salt is crucial for cutting through the intensity of the caramelized milk.
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12
For an ultra-professional finish, pour the hot Dulce de Leche through a fine-mesh sieve into a clean glass jar to remove any tiny bits of coagulated protein.
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13
Allow the jam to cool completely at room temperature. It will continue to thicken significantly as it cools. Seal and refrigerate for up to 3 weeks.
💡 Chef's Tips
Use a heavy-bottomed pot to ensure even heat distribution; thin pots create hot spots that will burn the sugar. If the mixture looks like it might curdle, immediately remove from heat and whisk vigorously or use an immersion blender to smooth it out. Don't skip the baking soda; it raises the pH which accelerates the Maillard reaction, giving it that iconic dark color and toasted flavor. For a 'Cortada' style (grainy texture), skip the constant stirring; for artisanal smooth style, stir frequently. If you want a pourable sauce instead of a spread, stop cooking 15 minutes earlier when it reaches a honey-like consistency.
🍽️ Serving Suggestions
Drizzle warm over vanilla bean gelato or sea salt caramel swirl ice cream. Sandwich a generous layer between two shortbread cookies to create authentic 'Alfajores'. Serve as a dip for sliced tart Granny Smith apples or ripe bananas. Stir a tablespoon into your morning espresso or latte for a luxurious Dulce de Leche coffee. Spread over warm crepes or toasted brioche for an indulgent weekend breakfast.