Dulce de Leche

9 Mar

Dear Maroon,

High tea in Argentina often involves alfajores which are pretty much shortbread cakes with dulce de leche. We never had any while we were there but I am obsessed with dulce de leche even more than before. Brian just made some at home today and I cannot stop eating it. I’ve tried tricking or berating myself into stopping, to no avail. Here’s how to indulge with me:

It’s pretty simple:

Dulce de LecheDulce de Leche

1 quart raw organic whole milk (raw milk is really important – I think the pasteurization process kills some of the amazing taste)

1 1/2 cups sugar

1/2 teaspoon baking soda

Cook on low heat (no lid) for an hour or two until you start to see color. Turn down the heat if it starts to boil over. Once you start to see color add:

1 14oz. can sweetened condensed milk

Cook more until it caramelizes. The darker it gets the more you have to stir it so that it doesn’t burn. Once it is caramel colored strain it and cool it. That’s about it. Enjoy the milk jammy goodness on whatever you like (within reason…you should probably stick to breads or fruit and not put it on fish or vegetables – just sayin’). Going to eat more now.

Yolo

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One Response to “Dulce de Leche”

  1. dearmaroon March 9, 2012 at 12:34 pm #

    Dude, this sounds soooo good! Where does one find raw milk? Do you dip the shortbread cakes into the dulce de leche or is it already spread on?

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