Homemade Argentine dulce de leche — milk and sugar slowly simmered into a thick, glossy caramel. Spread it, fill with it, or eat it straight from the jar.
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Preparation
- In a large, heavy-bottomed pot, mix the milk, sugar and baking soda. Cook over low heat, stirring constantly to prevent burning.
- Continue cooking, stirring frequently, until the mixture becomes thick and caramel-coloured, about 1–2 hours.
- Stir in the vanilla extract.
- Let it cool, then transfer to a jar — it will thicken further as it cools.
- Keep the heat low and stir continuously throughout to stop the milk catching, and add the vanilla at the end to enhance the flavour.
