I 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).