Dulce de Leche is a typical Argentinian sweet but it is enjoyed all over South America. In France they have something similar, but it is called Confiture de Lait. This sticky sweet, caramelized milk and sugar sauce can be enjoyed with doughnuts and pancakes, swirled into brownies or made into a butter icing and iced onto a cupcake. It should be in everyone’s fridge and it makes the perfect gift for Christmas.
Ingredients 1L full fat milk 340g sugar 1 vanilla bean, split and seeds scraped ½ tsp baking soda
Method1 Combine the milk, sugar, the split vanilla bean and the seeds into a large saucepan, over a medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. 2 Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. 3 Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel colour and has reduced to about 1 cup. This should take 1 ½ to 2 hours. 4 Strain the mixture through a fine sieve. Pour into sterilized glass jars. Seal the jars and allow to cool. Once cooled the mixture can be kept in the fridge for up to a month. 5 Decorate the jar with a ribbon and little label.