Dulce de leche which translates to “sweet of milk” is a heavenly treat. (Or an evil temptation depending on which way you look at it.) We ate a lot of this delight when we travelled in Argentina. The hotels and backpackers where we stayed would serve dulce de leche with toast for breakfast! There were so many bakeries selling pastries filled with dulce de leche and you could easily find a tub of this stuff at any shop. I loved it!
I hadn’t thought about this dulce deliciousness in a while… until our friend, Anashti, made some for us when we were there for supper. She made us a banoffee pie using her homemade dulce de leche!
The dulce de leche monster within me was reawakened…so I got the recipe and made it myself. It’s a bit of a mission because you have to stir for a long time. But luckily I had many helping hands!☺️
Here’s the recipe:
1 liter Full Cream Milk
3/4 cup Sugar
2 tablespoons golden syryp
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 teaspoon vanilla essence
Add everything (except for the vanilla essence) into a pot. The pot must be big enough to not overflow easily. Put stove on medium to high heat and stir almost continuously. Adjust heat or remove from heat if mixture boils too vigorously. Keep stirring until your desired consistency has been reached. This will be in about 1 hour. (And longer if you are making a double batch!) It’s worth it though! Get family members to help you stir. Be careful of hot splatters. Once you take the mixture off the stove, stir in the vanilla essence.
Serve with ice-cream, make banoffee pie or eat it on bread or toast, or, just like that with a teaspoon! Yummmmy!!
To be indulged in moderation. Writer takes no responsibility for overeating or weight gain of readers. Terms and conditions do not apply.