Dulce de Leche

Ingredients

While the original Argentinian Dulce de Leche is made with cow's milk, this Latin American version incorporates a blend of cow's milk and goat's milk. This combination adds a subtle tanginess to the caramel, enhancing its complexity. Additionally, the Latin American adaptation uses a touch of cinnamon to infuse the Dulce de Leche with warm and aromatic notes. We alse have the original recipe for Dulce de leche, so you can check it out.

• 2 cups (470ml) cow's milk 2 cups (470ml) cow's milk
• 1 cup (235ml) goat's milk 1 cup (235ml) goat's milk
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1 cinnamon stick 1 cinnamon stick

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 6g (3g saturated)
• Carbohydrates: 45g (40g sugars)
• Protein: 4g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a large, heavy-bottomed saucepan, combine the cow's milk, goat's milk, granulated sugar, baking soda, and cinnamon stick.
2. 2.
   Place the saucepan over medium heat and stir until the sugar has dissolved.
3. 3.
   Reduce the heat to low and simmer the mixture, stirring occasionally, for approximately 2 hours or until it thickens to a creamy consistency.
4. 4.
   Remove the cinnamon stick and let the Dulce de Leche cool to room temperature.
5. 5.
   Transfer the Dulce de Leche to a jar or airtight container and refrigerate for at least 4 hours before serving.

Treat your ingredients with care...

• Cow's milk — Use whole milk for a creamier texture.
• Goat's milk — If you prefer a milder goat's milk flavor, opt for pasteurized goat's milk.
• Granulated sugar — Make sure to stir continuously until the sugar dissolves completely.
• Baking soda — The baking soda helps to prevent the milk from curdling.
• Cinnamon stick — For a stronger cinnamon flavor, you can break the stick in half before adding it to the mixture.

Tips & Tricks

• To achieve a darker and more intense caramel flavor, cook the mixture for an additional 30 minutes.
• If you prefer a smoother texture, strain the Dulce de Leche through a fine-mesh sieve before refrigerating.
• Serve Dulce de Leche drizzled over ice cream, pancakes, or toast for a decadent treat.
• Experiment with different spices such as nutmeg or cardamom to add a unique twist to your Dulce de Leche.
• Store the Dulce de Leche in the refrigerator for up to 2 weeks.

Serving advice

Serve the Dulce de Leche at room temperature or slightly warmed for a luscious and gooey consistency. Drizzle it over desserts, spread it on toast, or use it as a filling for cakes and pastries.

Presentation advice

For an elegant presentation, transfer the Dulce de Leche to a decorative jar or small individual serving dishes. Garnish with a sprinkle of cinnamon or a dollop of whipped cream for an extra touch of indulgence.