Dulce de Leche from Sugar

Dulce de Leche from Sugar Recipe | Originated in Argentina

Region / culture: Argentina | Cooking time: 2 hours | Servings: 6

Introduction

Dulce de Leche is a sweet and creamy caramel-like spread that is popular in many Latin American countries. It is made by slowly cooking milk and sugar until it thickens and turns a rich brown color. This decadent treat can be enjoyed on its own, spread on toast, or used as a filling for cakes and pastries.

History

The origins of Dulce de Leche can be traced back to Argentina, where it is a beloved dessert and snack. The name "Dulce de Leche" translates to "sweet milk" in Spanish, which perfectly describes this luscious treat. It is believed that Dulce de Leche was first created by accident when a pot of milk and sugar was left to simmer for too long, resulting in a thick and caramelized mixture.

Ingredients

3 cups of milk
2 tbsp of vanilla
1 tsp of baking soda
300 g of fine sugar

How to prepare

In a large pot, add the ingredients in the following order: milk, sugar, vanilla, and baking soda.
Place the pot over low heat and stir slowly.
Continue stirring until the mixture thickens and turns brown.
The preparation time can take approximately 2 hours.

Variations

Add a pinch of salt to enhance the flavor of Dulce de Leche.
Stir in a splash of rum or whiskey for a boozy twist.
Mix in chopped nuts or chocolate chips for added texture.

Cooking Tips & Tricks

Be patient when cooking Dulce de Leche, as it requires slow and steady heat to prevent burning.

- Stir the mixture constantly to ensure that it cooks evenly and does not stick to the bottom of the pot.

- Use a heavy-bottomed pot to prevent scorching and ensure even heat distribution.

- Be careful when handling hot sugar, as it can cause burns.

Serving Suggestions

Dulce de Leche can be enjoyed on its own, spread on toast, drizzled over ice cream, or used as a filling for cakes and pastries.

Cooking Techniques

Slowly cook the milk and sugar over low heat to prevent burning.

- Stir constantly to ensure even cooking and a smooth texture.

Ingredient Substitutions

You can use condensed milk instead of regular milk for a quicker version of Dulce de Leche.

- Replace vanilla extract with almond or coconut extract for a different flavor profile.

Make Ahead Tips

Dulce de Leche can be made ahead of time and stored in an airtight container in the refrigerator for up to two weeks.

Presentation Ideas

Serve Dulce de Leche in small jars or ramekins for an elegant presentation. Drizzle with chocolate sauce or sprinkle with sea salt for a gourmet touch.

Pairing Recommendations

Dulce de Leche pairs well with coffee, tea, or a glass of milk. It also complements desserts like flan, churros, and crepes.

Storage and Reheating Instructions

Store Dulce de Leche in the refrigerator for up to two weeks. To reheat, place the container in a bowl of warm water or microwave in short intervals until warm and creamy.

Nutrition Information

Calories per serving

Each serving of Dulce de Leche contains approximately 150 calories.

Carbohydrates

Each serving of Dulce de Leche contains approximately 30 grams of carbohydrates.

Fats

Each serving of Dulce de Leche contains approximately 5 grams of fats.

Proteins

Each serving of Dulce de Leche contains approximately 2 grams of proteins.

Vitamins and minerals

Dulce de Leche is not a significant source of vitamins and minerals.

Alergens

Dulce de Leche contains dairy and sugar, which may be allergens for some individuals.

Summary

Dulce de Leche is a rich and indulgent treat that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Dulce de Leche is a delicious and versatile treat that can be enjoyed in a variety of ways. Whether spread on toast, drizzled over ice cream, or used as a filling for cakes, this sweet and creamy caramel spread is sure to satisfy your sweet tooth.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Dulce de Leche from Sugar. It was a hot summer day, and I was visiting my friend Maria in her cozy little kitchen. Maria was a fantastic cook, and I always loved spending time with her, learning new recipes and techniques.

That day, as we sipped on our tea and chatted about life, Maria suddenly got up and rummaged through her pantry. She pulled out a bag of sugar and a can of condensed milk, and with a mischievous glint in her eye, she said, "I'm going to show you how to make the most delicious Dulce de Leche you've ever tasted."

I watched in awe as Maria poured the sugar into a heavy-bottomed saucepan and set it on the stove over low heat. She explained that the key to making perfect Dulce de Leche was to cook the sugar slowly, stirring constantly to prevent it from burning. As the sugar began to melt and caramelize, a rich, sweet aroma filled the kitchen.

Maria's hands moved deftly as she added the condensed milk to the caramelized sugar, stirring vigorously until the mixture thickened and turned a deep, golden brown. The sight and smell of the bubbling concoction made my mouth water, and I couldn't wait to taste the finished product.

After what felt like an eternity of stirring and simmering, Maria finally declared that the Dulce de Leche was ready. She poured it into a glass jar and set it aside to cool, promising me that it would be worth the wait.

As we sat down to enjoy our homemade treat, Maria shared with me the story of how she had learned to make Dulce de Leche from Sugar. She told me that the recipe had been passed down through generations in her family, and that she had perfected it over the years with her own twist.

Maria's passion for cooking was evident in every bite of the rich, creamy Dulce de Leche. The combination of the caramelized sugar and condensed milk created a velvety smooth texture and a decadent sweetness that lingered on my tongue. I was hooked.

From that day on, I made it a point to learn everything I could about making Dulce de Leche from Sugar. I experimented with different techniques and variations, adding my own touch to the recipe until I had perfected it to my liking.

I shared the recipe with my family and friends, who all raved about the delicious dessert. It became a staple at our gatherings, and I took great pride in serving a dish that had been passed down to me by my dear friend Maria.

Over the years, I continued to make Dulce de Leche from Sugar, each batch bringing back memories of that fateful summer day in Maria's kitchen. The recipe had become a part of me, a connection to the past and a reminder of the joy that cooking and sharing food can bring.

As I write this story now, I can't help but smile at the thought of all the times I've made Dulce de Leche from Sugar for my loved ones. It's a simple recipe, yet it holds a special place in my heart, a testament to the power of friendship, tradition, and the love of good food. And every time I take a spoonful of the creamy, caramel goodness, I am reminded of the sweet taste of memories shared and cherished.