Dulce de Leche

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Hmmmm....well not sure about all the fuss here. Cannot understand why one would use baking soda, though Alton says here that it reduces the "nasty graininess." I've NEVER had a problem with either foam or graininess, until I tried this recipe. I was taught, in MX by a lovely & VERY patient little señora, can't recall her name, to use 2 quarts of whole milk with a total of 2.5 cups (500 gms( of sugar, vanilla extract (she, too, said the vanilla bean can cause "funny taste"(, and about a half tsp. of salt. I respect Alton, but I'm bewildered by the necessity of the baking soda. It foamed into a royal mess, and I still had some graininess. I did try to strain it, but the mixture was too thick. I also thought his was waaaaaay too dark. We used it anyway, though my daughter thought it tasted a lot like "overcooked milk or something."

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This turned out a very tasty product. I bought a can of pre-made dulche de leche at the same time so I could compare side by side. Both were wonderful and amazing. Biggest difference is the can only took 20 seconds to open. While this recipe is great, the canned stuff was better in my opinion. Two hours of my life wasted. Next time it's the can.

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Today I made this for a college class. (love that they teach classes called "People Everywhere Eat". The taste was amazing - I recommend fresh ground nutmeg and cinnamon. I left out the cloves - I'm not a fan. I started by caramelizing the sugar by heating it until it turned brown and then added the milk. (be careful if you do this That may not have been the best way, but it worked to give the dulce de leche a nice color and a great flavor. I added the soda, but expected that it would foam (and foam and foam. I didn't skim any of the foam - just stirred it down a little so I didn't make a mess all over the stove. I would recommend using a VERY BIG PAN. By the time the mixture was starting to thicken, the foam was gone, the mixture was silky smooth, and the flavor was amazing. I am going to serve this as the center for Alfajores. Easy A!

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3 hours of my life wasted, I have done SO many of Altons other recipes with great results but this was a total disaster! If you have looked up Dulce recipes, just do the one on the can, WHAT A WASTE!

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I worked on this for over 2 hours and it is very gritty and really thick.. could not strain it at all.... i actually opened an account, just so i could put my opinion in!!! Not smooth and not tasty.

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Loved it! I made 2 quarts worth with 1 cup of sugar and about 1 cup of granulated splenda. I figured the splenda would be sweeter when it reduced (which it was, so I didn't do a strict doubling of the sugar. At the end after straining, I tasted the milk solids and noticed they tasted similar to some paneer-based indian sweets. I mixed in some grated coconut and then rolled small balls of it in some more grated coconut (unsweetened of course to make an impromptu coconut ball sweet. Yum!
As for the dulce de leche, so far I've used it in place of sweetener for coffee, but I hope to be more creative in the future. I'd say it took me around 2 - 2.5 hours to reduce it down enough. I WILL be making this again, and I'm going to try to play with the splenda ratios to make it more splenda and less sugar. Thanks!

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Hey pink vanilla, did you use whole milk? I just made it and it only took about an hour and fifteen mintues. It's plenty thick. Maybe you needed a higher heat also. This was great and easy. I got a little over confident about walking away because of some of the other reviews and the foam made a nice mess on my stove. Definitely doesn't require too much attention but make sure the heat is not set high enough to make the foam rise before walking away.

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The flavour is gorgeous!

I dont know what i did wrong tho!! I folowed the instructions exactly and waited for 2 1/4 hours until the mixture was extremely dark. Now it's just like syrup despite being in the fridge! It's not thick at all. Am i supposed to wait over night for it to thicken?? Some advcie would be lovely x x x

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I saw Alton make this and immediately knew I had to do it. It was not that hard to make at all. Even though it took a solid 2 to 2 1/2 hours, it did not need constant attention and stirring. The flavor is fabulous. The color, beautiful. The only problem with this recipe is that I am instantly addicted and Alton is right, it will keep longer than it will last in the fridge. LOVE IT

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This is a great recipe...I do reccomend not leaving the pan for a long time and keeping any eye on it constantly. Instead of vanilla bean, I used a little vanilla extract and it tasted great. Also be careful with the baking soda it will explode after a minute.