Dulce de Leche - Russian Style

Ingredients

While the original Argentinian dulce de leche is made with condensed milk, our Russian adaptation incorporates a touch of traditional Russian flavors. We infuse the caramel with a hint of vanilla and a splash of vodka, adding a unique twist to this classic dessert. We alse have the original recipe for Dulce de leche, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 teaspoon baking soda 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 2 tablespoons vodka 2 tablespoons vodka

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat: 3g (1g saturated)
• Carbohydrates: 22g (21g sugars)
• Protein: 2g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a heavy-bottomed saucepan, combine the milk, sugar, and baking soda.
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 about 2 hours or until it thickens and turns a golden caramel color.
4. 4.
   Remove the saucepan from the heat and stir in the vanilla extract and vodka.
5. 5.
   Let the dulce de leche cool to room temperature before transferring it to a jar or airtight container.
6. 6.
   Store in the refrigerator for up to 2 weeks.

Treat your ingredients with care...

• Milk — Use whole milk for a creamier texture and richer flavor.
• Sugar — Granulated sugar works best for this recipe.
• Baking soda — The baking soda helps to prevent the milk from curdling.

Tips & Tricks

• Stir the mixture occasionally while simmering to prevent it from sticking to the bottom of the saucepan.
• Adjust the cooking time based on your desired thickness. Cook longer for a thicker consistency.
• For a deeper flavor, you can substitute the vodka with a Russian liqueur like Medovukha or Horilka.
• Drizzle dulce de leche over pancakes, ice cream, or use it as a filling for cakes and pastries.
• If the dulce de leche becomes too thick after refrigeration, gently heat it in a saucepan or microwave to soften it.

Serving advice

Serve the dulce de leche warm or at room temperature. It can be enjoyed on its own, spread on bread, or used as a topping for desserts.

Presentation advice

Transfer the dulce de leche to a decorative jar or container. You can also drizzle some additional caramel sauce on top for an elegant touch.