Dulce de Leche.

Source of inspiration

Dulce de leche clásico

Ingredients

• 1 liter total liquid: 940 ml milk and 60 ml cream
• 1 tbsp baking soda
• 200 g sugar
• 60 ml Marsala wine (optional, for flavor)
• Large pot (important for this quantity)

Yield: about 350 ml dulce de leche
Cooking time: approximately 1 hour 30 minutes

Directions

1. Prepare the mixture:
   In a large, heavy-bottomed pot, combine the milk, cream, and sugar. Stir over medium heat until the sugar dissolves completely.
2. Add the Marsala:
   Pour in the Marsala wine and stir gently to blend. This gives the dulce de leche a deep, aromatic flavor.
3. Bring to a simmer:
   Once the mixture starts to bubble lightly, add the baking soda. Stir continuously — the mixture will foam up, so make sure your pot has plenty of room.
4. Cook slowly:
   Reduce the heat to low and let it simmer gently. Stir every few minutes, scraping the bottom and sides to prevent sticking or burning.
5. Watch the color change:
   Over the next 1½ hours, the mixture will gradually thicken and darken to a golden caramel color. Continue stirring more frequently as it thickens.
6. Check consistency:
   When a spoonful placed on a cool plate holds its shape but spreads slowly, it’s ready. It should be thick, glossy, and smooth.
7. Finish and store:
   Remove from heat and let it cool slightly. Pour into sterilized jars and refrigerate once cooled.

Notes

• Sweetness: If you prefer a milder flavor, reduce the sugar slightly or use part brown sugar for a deeper, less sweet caramel taste.
• Color: For a lighter dulce de leche, shorten the cooking time; for a darker, more intense version, cook it longer, but stir constantly near the end.
• Texture: If it becomes too thick, whisk in a few spoonfuls of warm milk until you reach the desired consistency.
• Storage: Keep refrigerated in a sealed jar for up to 2–3 weeks. Gently reheat before serving if it firms up too much.