📝 About This Recipe
A cornerstone of Latin American confectionery, this luxurious milk jam is a masterclass in the Maillard reaction, transforming humble milk and sugar into liquid gold. This authentic version balances deep caramel notes with a velvety, spreadable texture and a hint of aromatic vanilla. Whether swirled into morning coffee or slathered over warm toast, it offers a sophisticated sweetness that commercial versions simply cannot replicate.
🥗 Ingredients
The Dairy Base
- 4 cups Whole Milk (high quality, preferably grass-fed for richness)
- 1/2 cup Heavy Cream (adds extra silkiness to the finish)
Sweeteners and Texture Agents
- 1 1/4 cups Granulated White Sugar (standard cane sugar works best)
- 1 tablespoon Light Corn Syrup (prevents crystallization for a smoother spread)
- 1/4 teaspoon Baking Soda (aids browning and prevents the milk from curdling)
Aromatics and Seasoning
- 1 piece Vanilla Bean (split lengthwise, seeds scraped)
- 1/4 teaspoon Kosher Salt (to balance the intense sweetness)
- 1 piece Cinnamon Stick (optional, for a subtle warm undertone)
- 1 teaspoon Bourbon (optional, added at the end for depth)
👨🍳 Instructions
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1
Select a large, heavy-bottomed pot or a Dutch oven. The milk will foam up significantly during the initial stages, so ensure the pot is at least double the volume of your liquid.
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2
In the pot, combine the whole milk, heavy cream, and granulated sugar. Whisk thoroughly over medium heat until the sugar has completely dissolved.
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3
Dissolve the baking soda in one tablespoon of water in a small ramekin, then whisk this slurry into the milk mixture. You will notice a slight foaming reaction; this is normal.
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4
Add the scraped vanilla bean seeds and the pod itself, along with the cinnamon stick and salt. The corn syrup should also be stirred in at this stage.
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5
Bring the mixture to a very gentle boil. As soon as it reaches a boil, immediately reduce the heat to the lowest possible setting to maintain a bare simmer.
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6
Cook the mixture uncovered for about 2 to 2.5 hours. During the first hour, you only need to stir occasionally with a heat-resistant spatula to ensure nothing sticks to the bottom.
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7
After 90 minutes, the liquid will have reduced by half and taken on a light tan color. Remove the vanilla pod and cinnamon stick at this point.
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8
During the final 30-45 minutes, the mixture will darken to a rich amber and thicken significantly. You must now stir frequently—almost constantly—to prevent scorching.
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9
To test for readiness, place a small spoonful on a chilled plate. Let it sit for 30 seconds; if it holds its shape and doesn't run when the plate is tilted, it is finished.
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10
Once the desired consistency is reached (it should coat the back of a spoon heavily), remove from heat and stir in the bourbon if using.
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11
For an ultra-refined texture, strain the finished dulce de leche through a fine-mesh sieve into a heat-proof glass jar.
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12
Allow the spread to cool completely at room temperature. It will continue to thicken as it cools. Seal and refrigerate for up to 3 weeks.
💡 Chef's Tips
Always use a heavy-bottomed pot to distribute heat evenly and prevent the sugar from burning. If the mixture looks slightly grainy at the end, a quick pulse with an immersion blender will restore its silky texture. Do not rush the process by increasing the heat; high heat will cause the milk to curdle and create a lumpy spread. Place a few glass marbles in the pot; their rolling movement helps stir the bottom and prevents sticking. For a 'Dulce de Leche Cortada' style, omit the baking soda to allow the milk to form small, delicious curds.
🍽️ Serving Suggestions
Drizzle warm over vanilla bean gelato or salted caramel ice cream. Use as a decadent filling for traditional Alfajores (shortbread sandwich cookies). Spread generously over sliced Granny Smith apples for a perfect tart-and-sweet snack. Whisk a tablespoon into your morning espresso for a luxurious 'Café con Dulce'. Serve alongside a cheese board with sharp Manchego or salty Gorgonzola for a bold pairing.