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Nutrition Facts
Serving Size 1 cups 719g Recipe makes 4 cups)
Calories 1111
Calories from Fat 170		(15%)
Amount Per Serving		%DV
	Total Fat 18.9g	29%
	Saturated Fat 11.8g	58%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 72mg		24%
Sodium 332mg		13%
Potassium 788mg		22%
Total Carbohydrate 224.3g		74%
	Dietary Fiber 0.0g	0%
	Sugars 200.1g
Protein 17.0g		33%
how is this calculated?

Dulce De Leche

Recipe #366780 | 3¼ hours | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: mortar&pestle
Apr 20, 2009

This the authentic recipe from my Argentinan friend - its not boiled evaporated milk - which is not truly Dulce De Leche. Can be used as a biscuit filling, butterfly cakes, cheesecakes, or stired through icecream

4 cups (change servings and units)

Ingredients

2 liters milk, fullcream
800 g caster sugar
2 teaspoons vanilla extract
1/4 teaspoon bicarbonate of soda

Directions

1
Combine all ingredients in a large heavybase saucepan & stir over medium heat until sugar is dissolved.
2
Bring to the boil then reduce the heat and simmer gently for 1.5 hours stiring every 15 minutes. Skim off any foam that is on the surface
3
The mix should have thickened and changed colour.
4
For the next hour stir the mix every 5 minutes. A thin caramel will form as the time passes.
5
For the last 30 minutes stir constantly. The caramel should be as thick as jam when a teaspoon of it is left in the fridge for 2 minutes.
6
Continue to cook until this consistency is reached.
7
Strain through a sieve and cool.
8
Store in the fridge for up to 4 weeks.