We all live busy lives. Sometimes it’s easier to grab a jar or a can in order to get food to the table quickly.
This is true for desserts as well. For example, I get my puff pastry in the frozen aisle at my supermarket because is great and convenient. I’ve also been known to make dulce de leche out of a can of condensed milk because it turns out delicious with very little effort.
But there are times when we really have time, or we simply want that sense of accomplishment that comes from making something yummy completely from scratch. I love that feeling. And once you’ve finished, you realize that it wasn’t a lot of work after all.
I’ve been a fan of dulce de leche forever, but I love it even more since my husband and son brought me two jars of the real thing from Punta del Este, Uruguay. When I opened my first jar, I felt at that moment that all was good in the world. The sweet smell of the caramelized milk and sugar transported me to the farm where those jars of dulce de leche came from, even though I had never been to Punta del Este.
Today I had the time to stand patiently in front of the stove, so I made some dulce de leche from scratch. Here is my recipe. Enjoy!
Did you know that the Uruguay’s football team brought with them 39 kg of dulce de leche, only to have it confiscated in Brazil? According to Brazilian officials, the sweet and scrumptious cargo lacked the proper documentation to clear customs. Hmmm, I wonder where all those jars are right now?
Dulce de Leche
- 2 1/2 cups sugar
- 8 cups milk
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
Bring milk and sugar to a boil in a large heavy saucepan over high heat. Add baking soda and reduce heat to low, cook uncovered stirring occasionally. Continue to cook until caramelized and thickened. Cooking time should be about 2 hours.
Remove from heat and stir in 1/2 teaspoon vanilla. Transfer to a bowl to cool.
Refrigerate in a sealed container for up to a month.
Makes about 3 cups