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How To Make Dulce De Leche

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Dolce de leche is a popular South American spread that is made by heating sweetened milk into a thick caramel like texture. The French have a similar product called Confiture de Lait which is usually flavoured with vanilla. Most people only know how to make Dulce de leche with sweetened condensed milk form a tin, but it can be made from scratch. The main ingredients required to make this sweet syrupy caramel is whole milk and sugar.
What you'll need: 
1 litre whole milk
350 grams brown sugar
½ teaspoon salt
Heavy based saucepan
Wooden spoon
Metal whisk
Sterilised jar
1: 
Pour milk, salt and sugar into the saucepan over a medium heat. Whisk the mixture with the metal whisk. Bring it to a boil and whisk the mixture with the metal whisk constantly while it’s coming to a boil.
2: 
Once it comes to a boil, simmer over a very low heat for roughly 2-3 hours. Check the sauce in between this time and stir the sauce often with the wooden spoon.
3: 
The mixture is ready when it starts to stick to the spoon. Remove from the heat. Stir the mixture and whisk to a smooth texture. It will thicken even more when removed from the cooker and allowed to cool.
4: 
Pour the mixture into the jars and let it cool completely without the lid on. Once cooled down, you can cover the jar with the lid and store it in the fridge.
5: 
You can now use your homemade Dulce de leche.
Conclusion: 
Making Dulce de leche from scratch can look so daunting, but it’s all worth it at the end. You’ll end up with a caramel sauce that has your own personal touch. You can also make these as gifts to give to friends or family who love caramel products. If you want to turn this mixture into the French Confiture de Lait, you can just add 2 teaspoons vanilla extract to the recipe for a French style version. You can use your Dulce de leche spread for sandwiches, toasts or anything else you fancy.
Tips: 
Dulce de leche only works best with whole milk. Skimmed milk burns very easily even when stirring it.
Make sure you keep it on low heat while the mixture is simmering. This will help it from burning and stop skin from forming on top of the mixture.
If you want the caramel to be runnier, you can stop simmering after 2 hours. For a thicker mixture, cook it for a while longer.
The Dulce de leche can be kept in the fridge for roughly two weeks.
You can use this caramel for recipes like millionaire’s shortbread or banoffee pie.
References: 

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