Maxed out caramel! So so yummy and decadent. Though it might be the first and few times I’d ever make dulce de leche from scratch. It includes stirring the milk and sugar constantly over low heat until it develops a golden caramel.
Recipe: adapted from “Dulce de Leche Bars” from Bake or Break.
Homemade Dulde de Leche Recipe:
Method from Gemma Stafford Bigger Bolder Baking. (I used the Method #1, the milk and sugar method)
Servings: 1 1/2 cups
4 cups (32oz/1000ml) milk
1 ¼ cups ((10oz/300g) sugar
1 teaspoon vanilla
Stir together milk and sugar in a heavy bottomed saucepan.
Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (skim away any foam that forms during simmering)
After about an hour, stir more often as milk caramelizes, to avoid burning.
Remove from the heat and stir in vanilla extract.
Transfer to a bowl to cool. Makes about 1 1/2 cups.