Dulce de leche

I can explain how to prepare dulce de leche, even though it’s a classic Latin American dessert, let’s try it with an Italian touch! Dulce de leche is similar to our caramel cream, but thicker and more spreadable. Here’s how you make it.

Ingredients

• 1 liter of high-quality whole milk (preferably from local farms for a richer taste)
• 250-300 grams of granulated sugar
• 1/2 teaspoon of baking soda
• A pinch of salt

Preparation

1. In a wide, heavy-bottomed pot, pour the milk and sugar. Mix well to dissolve the sugar.
2. Add the baking soda and a pinch of salt. This will help prevent the formation of lumps and keep the color of the dulce de leche light.
3. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer.
4. Stir occasionally with a spatula, being careful to scrape the bottom of the pot to prevent the mixture from sticking and burning.
5. Cook for several hours (about 2-3 hours), until the mixture has reduced and thickened to a creamy consistency and a dark caramel color.
6. Once the desired thickness is reached, remove the dulce de leche from the heat and let it cool.

During cooling, the dulce de leche will thicken further. You can store it in sterilized glass jars and keep it in the fridge for about a month.

Curiosities

Dulce de leche has various stories claiming its origin in different Latin American countries. One of the most popular tales is that it was created by mistake in Argentina in the year 1829 during a meeting between General Juan Manuel de Rosas and his political opponent, where the cook, being distracted, left the milk and sugar cooking for too long.