Dulce de Leche

Total Time:
3 hr 5 min
Prep:
5 min
Cook:
3 hr

Yield:
about 1 cup
Level:
Intermediate

Ingredients
  • 1 quart whole milk
  • 12 ounces sugar, approximately 1 1/2 cups
  • 1 vanilla bean, split and seeds scraped
  • 1/2 teaspoon baking soda
Directions

Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.


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4.4 56
I made this last night after another recipe I tried was a fail. Does take a long time and I think my stove is tricky. It took longer for me because on the lowest setting it takes forever but if I turn it up a notch or two it began to bubble profusely. I just ended up keeping it a little higher and stirring more constantly. My mixture came out dark, amber colored and smooth but I was hoping for it to be like the thick dulce de leche that comes in a can and is more spreadable but I am unsure if this recipe was supposed to be like that as it does not say or does it show int he video. Taste is great and ultimately it was easy to make but does take some time which I do not mind putting into. Thanks Alton! item not reviewed by moderator and published
Love this recipe, but it tends to be very tedious especially when making dulce de leche for another recipe. I find that working with store bought spread works just as well, if not better. I found one of my favorite spreads on amazon. Here's the link: http://www.amazon.com/s/ref=bl_sr_grocery?ie=UTF8&field-brandtextbin=Del+Campo&node=16310101 item not reviewed by moderator and published
Dear Alton, not all Latin American countries are tropical. Besides, dulce de leche was originally created as some sort of spread around the area of Chile, Argentina and Uruguay, not tropical countries at all. Why do most Americans think everything from Latin America is tropical? Only a small portion of the Latin American geography is tropical! For instance, the Argentinean and Chilean Patagonia is similar to Alaska when it comes to landscape and climate! Palm trees and balmy nights are nowhere to be found... item not reviewed by moderator and published
Delicious!!! I haven't tasted the canned version to compare, but it's hard to imagine it being as good as this. In my husband's words: "It's inspiring...it's really good." I'm not sure how many people are willing to take the 3 hours to make this, but it's perfect for a day that you're already going to be in the kitchen the whole time anyway; it's relatively easy and you just sort of monitor it as you're doing other things. Very lovely rich flavor. Mine made about 1.25 or 1.5 cups. item not reviewed by moderator and published
i cooked the mixture just below simmer in a stainless lined copper pot. the result was dreadful - light tan in color. thick and gritty. it's not pourable. gosh, i wasted 2-1/2 hours. i had to scrap the entire mixture into the garbage can. perhaps, i should cook it at a higher flame? Please disregard above review. It was my fault. I measured the milk incorrectly. item not reviewed by moderator and published
this recipe too fiddly and time consuming........ instead........TRY THE BEST DULCE RECIPE ON THE WEB! Throw it all in a Thermomix and set it for 50mins and walk away...amazing...BUT BEWARE......VERY ADDICTIVE ! Dulce de Leche 1 litre milk 130g sugar 120g brown sugar 200g cream 1/2 teaspoon bicarb Place all in a ThermomiX and program 50 mins, Temp Varoma, Speed 5. Place basket on lid to allow it to evaporate without spitting. When finished, quickly pour into jar and leave it to cool. When it cools it will be nice and thick. Keeps in the fridge for a long time. item not reviewed by moderator and published
I think this recipe really works. Follow the directions and it turns out great. I think that using a moderate temp. on the stove top makes all the difference. Take your time is my best advice. item not reviewed by moderator and published
Alton Brown, I not only love the science and logic behind your recipes, they all work well and taste great! I tried to make this recipe without the baking soda and it took longer to thicken and make that beautiful caramel color. Thank you item not reviewed by moderator and published
Thank you Gretchin for your review. I making it your way and will let you know how it turns out. I too didn't like the thought of adding baking soda or the vanilla bean. One hour to go! item not reviewed by moderator and published
After going to Starbucks and ordering a Salted Caramel Mocha and having them charge me $7.23 I decided to try to make my own at home. My foodie son Jovan told me I could not use regular caramel but to make Alton's DuLce de Leche. I fell asleep during the first batch and after I threw out the pan that now weighted about 6 extra pounds of solid black rock candy I made a perfect batch that I poured into a squeeze bottle that I have used all week. Alton Brown....you are the best. My entire family votes you as number one best foodie on earth. item not reviewed by moderator and published

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