Doce De Leite

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large, heavy-bottomed pot or Dutch oven, combine the whole milk and granulated sugar.

   Ca. 2 min.

   Kokkens note: Using a pot that is much larger than the volume of milk will help prevent it from boiling over.

2. 2

   Place the pot over medium heat and whisk until the sugar has completely dissolved.

   Ca. 3 min.

3. 3

   Stir in the baking soda, then bring the mixture to a gentle boil. It may foam up initially.

   Ca. 5 min.

   Kokkens note: The baking soda helps prevent the milk from curdling and contributes to the final color.

4. 4

   Immediately reduce the heat to low to maintain a very slow, gentle simmer.

   Ca. 1 min.

5. 5

   Simmer for approximately 90 minutes, stirring with a spatula every 10-15 minutes to scrape the bottom and sides of the pot.

   Ca. 1 t. 30 min.

   Kokkens note: During the last 30 minutes, as the mixture thickens and darkens, you will need to stir more frequently to prevent it from scorching.

6. 6

   The doce de leite is ready when it has turned a deep caramel color and is thick enough to coat the back of a spoon.

   Kokkens note: To test for doneness, you can place a small drop on a cold plate; it should hold its shape.

7. 7

   Remove the pot from the heat and stir in the vanilla extract, if you are using it.

   Ca. 1 min.

8. 8

   Let the doce de leite cool in the pot for at least 30 minutes before transferring it to a clean jar. It will continue to thicken as it cools.

   Ca. 3 min.

   Kokkens note: Be careful as the mixture is extremely hot.