Dulce de Leche - Milk Caramel

Ingredients

- 4 liters whole milk (can also be used with 1 large package of powdered milk dissolved in 4 liters of water)
- 2 pounds sugar
- 1 teaspoon baking soda
- 1 pinch salt
- 2 cinnamon sticks

Combine milk and sugar, add salt, and cinnamon, stirring well to incorporate in a 6-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once taking yellow color reduce the heat to low and cook uncovered at a bare simmer and stir continuously to prevent sticking or burn. Continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours.

Store in the refrigerator in a sealed container for up to a month.

Elisas'SweetCakes, Wisconsin

4 Comments

What kind of sugar should you use? White sugar or brown sugar?

Sunny Smiles from the Cayman Isles!, http://www.facebook.com/caymancake or http://caymancake.wordpress.com

Hi Caymancake,
You can use either one.

Elisas'SweetCakes, Wisconsin

Thanks so much! I’ve only made it using the sweetened condensed milk, but this one looks soo gorgeous! I can’t wait to try it out! Do you have a preference for the flavour/consistency of white over brown? I may try mixing the two….

Sunny Smiles from the Cayman Isles!, http://www.facebook.com/caymancake or http://caymancake.wordpress.com

Sometimes I do mix both king of sugar, sometimes when it is ready you can see small curds remove it and put the liquid in a blender for a second then put it back on low until it thickens. Good luck ;)

Elisas'SweetCakes, Wisconsin