My first taste of Dulce de Leche was long ago at an Argentinian restaurant in my home town of Louisville, Kentucky. It was the topping on their wonderful flan.
History of Dulce de Leche
Dulce de leche has a storied history dating back to at least 1829, with tales suggesting that Argentina and Uruguay once fought over who could rightfully claim it as their own creation. While the truth behind these claims remains uncertain, one thing is universally agreed upon: like penicillin, x-rays, plastic, chocolate chip cookies, and many other remarkable discoveries, it was born of a happy accident. The story goes that someone left sweetened milk simmering on the stove, only to return later and find it transformed into a rich, thick, golden-brown treat.
The name “dulce de leche” literally translates from Spanish to “candy milk.” Its irresistible flavor and color come from two key processes: caramelization and the Maillard reaction. These chemical reactions occur as the milk’s sugars and amino acids interact under heat, creating the signature browning and deeply concentrated flavors that make it such a beloved confection worldwide.
Be patient. Don’t think you can forget this on the stove and return to a perfect sauce. That’s why they call inventions such as these accidents! Pay attention though and you can have something that tastes heavenly! Print
Argentinian Dulce de Leche
Milk, sugar and vanilla cooked to caramelized perfection
- Prep Time: 10
- Cook Time: 105
- Total Time: 1 hour 55 minutes
- Yield: 1-1/2 - 2 cups 1x
Ingredients
- 4–1/4 cups milk
- 1–1/3 cups of sugar
- 1 vanilla bean
- 1 pinch baking soda
Instructions
- Whisk everything together in a saucepan
- Scrape the vanilla bean seeds and add to the mixture, then add in the bean pod
- Bring to a boil until it gains a little color, then remove the pod
- Reduce the heat to barely a simmer and stir just frequently enough to prevent burning until it reaches a deep caramel color – about 1-1/2 to 1- 3/4 hours
- Warning: Cooking beyond the point where visible steaming is occurring and stirring too much will create a very thick and grainy sauce
Notes
Thanks to Craig Newman, brother-in-law of Frank and Federico Elbl for sharing their recipe with me.