Dulce de Leche

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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.

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I'm giving this a 4 only because I expect a little more detailed instruction from Alton.
Like another poster I had problem with the whole foam thing. When it foamed very obviously and hugely, after adding the baking soda at this point and you could skim it off with a big spoon. However while it was simmering it also developed a smaller but still lighter colored skimmy foam which was very hard to get up. As it cooked down it also developed a skim around the edge of the pan - is this something to skim? Having it foam suddenly and hugely when the soda was added was sort of expected. It also seems to do the same thing randomly once or twice after that. Mine my have been just a bit runny Other web sources say run your wooden spoon through it and if it doesn't fill back in and you can see the bottom of the pan that's about right. As it was on the counter cooling I splashed in (too much vanilla extract as I forgot to add it in toward the end while cooking. Tastes a bit too vanilla

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This is really easy(it doesn't require constant stirring, and watching and very tasty. My boyfriend loves it. I have made Alton's trifle with it before, which is also good. We use it in coffee, on greek yogurt, and I'm serving it with sauteed bananas and ice cream tomorrow.

I think I'd add(REAL vanilla extract towards the end, rather than the bean, though. Both times I've made it, I end up skimming most of the seeds back up with the foam from the baking soda. I know you still get some of the flavor...but it seems like a waste.

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I'd give Alton a 5 but I made some errors. What do you do with the foam? I over cooked it because I didn't realize it thickened (a lot when you take it off the heat. I ended up with a gritty, but tasty mess. Any viewer suggestions?

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OK. It was a toss-up between Banana Eggrolls with Caramel sauce or Dulce de leche...I've made Caramel before and figured, why not try Alton's recipe. Delicious!!

I was a bit afraid it wouldn't be that great. the warm milk smell. And it seemed to take a bit longer than i thought but I did a double batch (and used 2% plus Heavy Cream. The end result (I stopped mine when it was like a sauce, not too thick as i have seen some recipes call for was SUPERB!

Now I totally understand how it can be had by the spoonful. I think i will take a Dulce de Leche Coffee in the AM.

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it takes really long time because of the amount of milk & stuff but worth it. do not incorporate the foam on top with the caramel, other wise you'll get weird constancy final product. i got rid of the foam every once in a while & when pour it into a bottle, strain good.

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This is an amazing recipe - a bit time consuming, but incredibly simple and one of the tastiest things I've ever tried. I'm looking for more uses for DDL - my favs are right off the spoon, lattes and steamers (a latte w/o the espresso

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This is so easy for so much good taste. I used it on a flan cake recipe that I like to make (http://www.kraftfoods.com/kf/recipes/chocoflan-112915.aspx. I love dulce del leche sauce but personally the canned carmel stuff tends to taste just a bit metalic for me. If you can find it in a jar it tastes better, I think. But cooked fresh really has a nice texture and creamyness.

I know others have used the boil in a can condensed milk thing with success. I've never tried it as it doesn't seem much faster than Alton's method. But if someone wants to used condensed milk in a can, David Lebovitz has a great oven method that's twice as fast as the whole boiling the can thing. (and no danger of molten carmel exploding in your kitchen! LOL I've done this too when I'm in a hurry and it's works great:

http://www.davidlebovitz.com/archives/2005/11/dulce_de_lechec.html

To me this is easier and molten carmel won't explode all over my kitchen. LOL