Dulce de Leche
Popular for generations across the Spanish speaking cultures is the quintessential South American treat called Dulce de Leche. Translated roughly as “milk candy” it is much like a caramel sauce. One of my favorite ways to enjoy this sweet delight is spread over raisin bread toast.
There are a number of ways to make it, which range from microwaving a can of sweetened condensed milk to boiling whole milk and sugar for a few hours and stirring all the while. I have found the following recipe to be just the right blend of natural ingredients, cooking method, and taste.
- 1 can evaporated milk
- 1 cup whipping cream
- 3 tbsp brown sugar
- 1 tsp natural liquid vanilla
- Combine all ingredient in a saucepan. Heat to medium-low and stir frequently until mixture thickens (about 20-30 minutes)
- Pour into a jar and refrigerate.
- Keeps up to 2 weeks. This recipe is not too sweet. You can add a tablespoon or two of sugar if you'd like it sweeter. A dash of orange food coloring may be added to turn the spread to golden color.