DULCE DE LECHE SAUCE

Hey Lovelies,
So as I was browsing the net I came across this delectable picture of a caramel like sauce that just screamed EAT ME! I immediately clicked on the the recipe which is from epicurious and I knew I had to give it a go. For those who were like me before I knew of this incredible sauce  Dulce de leche is a confection prepared by slowly heating sweetened milk to create a substance that derives its flavour from the Maillard reaction, also changing colour. Literally translated, it means "candy [made] of milk" or "sweet [made] of milk." The most basic recipe calls for slowly simmering milk and sugar, stirring almost constantly, although other ingredients such as vanilla may be added for flavour. Much of the water in the milk evaporates and the mix thickens; the resulting dulce de leche is usually about a sixth of the volume of the milk used. Dulce de leche is used to flavour candies or other sweet foods, such as cakes, churros, cookies ( alfajor), waffles, crème caramel (known as flan in Spanish and Portuguese-speaking regions), and ice creams; it provides the "toffee" part of English Banoffee pie and is also a popular spread on pancakes and toast, while the French confiture de lait is commonly served with fromage blanc. Cooking Dulce de leche the old traditional way requires a fair amount of attention and stirring. It takes almost 2 hours to make the perfect dulce de leche so you need to make sure that you have a few hours to kill so that you will not hurry the process. This is the BEST sauce I have tasted and I am not ashamed to say that I could not stop licking it from the spoon! I cannot wait to use it on one of my desserts, that is if I do not lick the whole jar before tomorrow! Step aside caramel, here comes your competition!

Ingredients

4 Cups Milk

1 1/4 Cups Sugar

1/4 Teaspoon Baking Soda

1 Teaspoon Vanilla Essence

Method

In a 3- to 4-quart heavy saucepan pour in the 4 cups milk

Add the 1 1/4 cups sugar

Add the 1/4 teaspoon baking soda

I added in the Vanilla essence though it should be stirred in at the end

Bring to a boil, then reduce heat and simmer 

Let it simmer uncovered, stirring occasionally

The mixture will start forming due to the baking powder in the milk

Make sure you use a deep large sauce pan
The milk will froth up, but return the pan to the heat and keep it briskly simmering, stirring often

This stage needs careful attention – stir to keep it from catching on the bottom, but do not reduce the heat too much

Keep it simmering for about 1 hour stirring occasionally

The sauce will start reducing

After the 1 hour mark, it will turn a golden brown and start to thicken

A few more minutes and it will become a very rich, deep coppery brown color, syrupy thick and sweet

Allow it to cool a little, pour into a jar and store in the fridge if you are not using it immediately

Whenever you want to use it, warm it a little and pour over your favorite deserts treats like ice cream, cake or even pancakes

DULCE DE LECHE SAUCE

Recipe by Mulunga Alukwe

Prep time: 10 minutes
Cook time: 1hr
Total time: 1hr 10mins
Yield: 1hr 20mins
Ingredients

• 4 Cups Milk
• 11/4 Cups Sugar
• 1/4 Teaspoon Baking Soda
• 1 Teaspoon Vanilla Essence

Cooking Directions

1. In a 3- to 4-quart heavy saucepan pour in the 4 cups milk. Add the 1 1/4 cups sugar. Add the 1/4 teaspoon baking soda
2. Bring to a boil, then reduce heat and simmer. Let it simmer uncovered, stirring occasionally
3. The milk will froth up, but return the pan to the heat and keep it briskly simmering, stirring often. This stage needs careful attention – stir to keep it from catching on the bottom, but do not reduce the heat too much
4. Keep it simmering for about 1 hour stirring occasionally. After the 1 hour mark, it will turn a golden brown and start to thicken
5. A few more minutes and it will become a very rich, deep coppery brown color, syrupy thick and sweet. Allow it to cool a little, pour into a jar and store in the fridge if you are not using it immediately