Dulce de leche

Dulce de leche is a sweet caramel spread loved throughout Latin America. It is used as a spread for bread, pastries, cakes, pancakes, and cookies - for example, in Argentine alfajores. In Mexico, the spread is called cajeta, in Peru, Chile, and Bolivia, it is known as manjar blanco, and in Colombia, it is called arequipe.

Details

  • Preparation Time: 0 minutes
  • Cooking Time: 110 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 cup Milk, whole milk

  • 1.25 cups Sugar, white

  • 1 spoon Vanilla, extract, natural

Steps

  1. Place all the ingredients in a deep pan with a thick bottom. Heat and stir until the sugar is completely dissolved.

  2. Then heat over medium heat and wait for the mixture to boil. Reduce the heat to low and cook while stirring until the cream thickens and caramelizes, which takes about 1 to 1.5 hours.

  3. Pour the cream into a glass jar, let it cool, and store it in the refrigerator. Use it to fill alfajores cookies.

Nutrition Information (Per 100g)

  • Calories: 108.34 kcal
  • Fat: 2.51 g
    • Saturated Fat: 0.84 g
  • Carbohydrates: 17.45 g
    • Sugars: 18.36 g
  • Protein: 2.51 g
  • Fiber: 0 g

Advice

In Peru and Mexico, goat milk is used for this cream. The cream can be stored in the refrigerator for 1 to 2 weeks. Dulce de leche can also be prepared by placing a can of sweetened condensed milk in a pot of water and simmering it for 2 to 3 hours. Before cooking, make two holes in the top of the can with a can opener.