Dulce De Leche (Uruguayan Milk Caramel)

Name: Dulce De Leche (Uruguayan Milk Caramel)
Yield: 10
Cuisine: Uruguay
Ingredients: Whole milk — 2 L (8 cups); Sugar — 400 g (2 cups); Baking soda — 1 tsp; Vanilla pod or 1 tsp vanilla extract — 1; Of salt — pinch

The Quirky Foodster Team

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Servings

Ingredients

Whole milk — 2 L (8 cups)
Sugar — 400 g (2 cups)
Baking soda — 1 tsp
Vanilla pod or 1 tsp vanilla extract — 1
Of salt — pinch

Method

Pour the milk into a large heavy-bottomed pot and add the sugar, stirring to dissolve.
Add the baking soda and vanilla (if using a pod, split and scrape the seeds into the milk, adding the pod as well).
Bring the mixture to a gentle boil over medium heat, then reduce to a low simmer.
Cook, stirring frequently, for 1.5–2 hours, until the mixture thickens significantly and turns a deep golden-brown color. Stir more frequently as it thickens to prevent scorching on the bottom.
Remove the vanilla pod, if used, and stir in a pinch of salt.
Test for doneness by dragging a spoon across the bottom of the pot; the dulce de leche is ready when it leaves a clear trail that takes a moment to fill back in.
Pass through a fine sieve to remove any small lumps, then pour into clean glass jars.
Let cool completely before sealing and storing.

Introduction: Dulce de leche is a thick, caramelized milk spread central to Uruguayan sweets, used to fill pastries, spread on bread, or eaten straight from the jar.

Cultural Background: Dulce de leche is a thick, caramelized milk spread central to Uruguayan sweets, used to fill pastries, spread on bread, or eaten straight from the jar. Uruguay is among the countries most strongly associated with dulce de leche's origin and everyday use, and it is considered a point of national culinary pride, appearing in countless desserts across the country.

Tips: Stir frequently, especially toward the end of cooking, as the mixture can scorch quickly once it thickens. The baking soda helps the milk caramelize properly and prevents curdling; don't omit it. Patience is key — rushing the process over higher heat can burn the sugars and produce a bitter, grainy result.

Variations: Add a cinnamon stick during cooking for a warm, spiced version. A splash of rum or brandy stirred in at the end adds a festive twist. This recipe is naturally vegetarian; a vegan version can be made using a plant-based milk with a longer, careful cooking time, though texture may vary.

Storage: Store in sealed, sterilized glass jars in the refrigerator for up to 1 month, or unopened in a cool pantry for several months if properly sterilized and sealed.

Reheating: Dulce de leche is typically served at room temperature or gently warmed. If needed, warm briefly in a saucepan over low heat, stirring, or in short microwave bursts, stirring between each.

FAQs:

Q: Why do I need to add baking soda?

A: Baking soda raises the milk's pH slightly, which helps it caramelize properly and prevents the proteins from curdling during the long cooking process.

Q: How do I know when dulce de leche is fully cooked?

A: It should coat the back of a spoon thickly and leave a clear trail when you drag a spoon across the bottom of the pot.

Q: What is dulce de leche used for in Uruguayan desserts?

A: It is used to fill pastries and cakes, spread on bread or crackers, and eaten on its own as a beloved everyday treat.