How to Make Caramel Milk Spread

Caramel milk spread, known as dulce de leche in Spanish, is a popular sweet in Latin American countries. When you cook milk and sugar together, the mixture browns and reduces into a thick, sweet spread. You can use the caramel in many dessert applications, such as a topping for cookies, a filling for cakes or a flavoring for ice cream. You can buy jarred dulce de leche, but why would you when you can make your own fresh?

Things You'll Need

• 1 quart whole milk (4 cups)
• 1 1/2 cups sugar
• 1 tsp. vanilla
• 1/2 tsp. baking soda
• Heavy 4-quart saucepan
• Mesh strainer
• Glass jar with lid

Instructions

1. Combine the milk, sugar, vanilla and baking soda in a heavy saucepan.

2. Gently bring the mixture to a boil, stirring frequently so the milk does not scorch. Reduce the heat so the milk is barely simmering.

3. Cook for 1 1/2 to 2 hours, or until the color has darkened and the caramel spread is thick. Stir often to prevent burning or sticking.

4. Pour the caramel spread through a mesh strainer to remove any lumps, then let it cool. Store in a tightly covered glass jar in the refrigerator for up to a month.

Tips & Warnings

• In Mexico, where caramel milk spread is known as cajeta, cooks often use goat's milk instead of cow's milk.

• For a more Mexican flavor, omit the vanilla and add a 2-inch piece of cinnamon stick instead.

• Warm the refrigerated caramel spread in the microwave before serving.

References

• Food Network; Dulce de Leche; Alton Brown; 2007
• Whats4eats: Dulce de Leche
• Frontera; Cajeta; Rick Bayless