Equipment
* optional
Ingredients
Base
- 1000 ml whole milk, room temperature
- 300 g granulated sugar
- 2 g baking soda
- 1 g fine sea salt
Finish
- 5 ml vanilla extract
Nutrition (per serving)
Method
Place a small plate in the freezer to use for testing the consistency later.
In a heavy-bottomed pot, combine the milk, sugar, baking soda, and salt. Whisk gently to combine.
Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally to ensure the sugar dissolves completely.
Reduce the heat to low to maintain a steady, gentle simmer. Cook for 60 to 90 minutes, stirring frequently with a wooden spoon to prevent the milk from catching on the bottom.
Check for doneness by dropping a small amount of sauce onto the frozen plate. If it holds its shape and doesn't run like water, it is ready (approx. 105°C/221°F if using a thermometer).
Remove from heat immediately. Stir in the vanilla extract.
For the smoothest texture, strain the hot dulce de leche through a fine-mesh sieve into a heat-proof jar or bowl to remove any coagulated milk bits.
Let cool uncovered until room temperature before sealing. It will thicken considerably as it cools.
Chef's Notes
- The addition of baking soda is non-negotiable for the authentic Argentine flavor; it facilitates the Maillard reaction which creates the dark color and distinct caramel taste.
- If you want a thicker consistency (more like a spread or 'repostero'), cook for an additional 10-15 minutes, but watch it like a hawk to prevent burning.
- Placing a few clean glass marbles in the pot during simmering can help stir the mixture automatically as they roll around, though manual stirring is still safer.
Storage
Refrigerator: 2 weeks — Store in an airtight glass jar. Texture thickens when cold; warm gently to pour.
Freezer: 3 months — May crystallize slightly upon thawing; blend or whisk while warming to restore texture.
Reheating: Warm gently in a water bath or microwave in short bursts, stirring frequently.
