Description
Homemade dulce de leche, silky and caramelised: milk slowly cooked with sugar and vanilla until it coats a spoon. Perfect for crêpes, cakes and toast. Includes timing cues, storage tips, practical troubleshooting and flavour ideas.
Ingredients
Scale
- 1 litre whole milk
- 350 g sugar (½ light brown, ½ white caster)
- 1 vanilla pod
Instructions
- Add milk, both sugars, and the split, scraped vanilla pod to a high-sided saucepan. Stir to dissolve.
- Bring to a gentle simmer, then reduce to low. Cook 1 h 30-2 h, stirring every 5-10 minutes and scraping the sides to prevent crystallisation.
- The mixture will reduce by roughly half and darken gradually. Remove the pod once amber; stir continuously for 5-10 minutes to smooth.
- Doneness cues: it coats the back of a spoon and holds a line on a chilled plate (or reads ~103-105 °C).
- Adjust: too thick, whisk in 1-2 tbsp hot milk; too thin, continue cooking 5-10 minutes.
- Jar hot into sterilised jars, close, invert 2 minutes, then upright. Cool completely.
- Prep Time: 5 min
- Cook Time: 1 hour 30 min
- Category: dessert, spread
Nutrition
- Serving Size: 100 ml
- Calories: 360 kcal