Monday 30th July 2007
by rkhooksI was told by an Argentinian that my version of making Dulce de leche was like comparing supermarket bought ice cream to Berthillon ice cream. I just had to make an authentic Dulce de leche after hearing that. Unfortunately I cooked my ‘milk jam’ a bit too long which made the consistency more caramel/toffee. The timing is supposed to be the most difficult to get right. It was still delicious though, the empty jar being the proof.
Homemade dulce de leche – Take II
1 litre whole milk
500g caster sugar
1/4 tsp bicarb soda
1 tsp vanilla essence
Place all ingredients in a pot. Simmer over a medium heat, stirring from time to time. Cook until the mixture starts getting thick and caramel in colour (about 1 1/2hrs).



I love this stuff!!! I must do it one day.
Is easy to overcook ,but at least is delicious anyway.Very good recipe but I use 400 g of sugar per 1 l of milk
Cheryl – You must, I want to see a recipe soon on your blog with some of the stuff
Rosa – Thanks a mil
Parisbreakfasts – It did definetly did taste wonderful. I am now bearing the consequences (having to put in extra hours at the gym in order to be bikini fit for my holiday)
Carrie – Yeah you better make sure you brush your teeth properly after eating the stuff
)
My teeth hurt just looking at this photo. I have to try it. Nice photos.
OHMIGOD!
It looks like it tastes WONDERFUL!
Overcooked or not, this looks wonderful!
One day, one day I swear I am going to finally try dulce. Oh my that looks so good.