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Dulce de Leche

Updated February 23, 2016

This caramelized dessert sauce originated in Argentina but is now beloved all over the world.

Good with vanilla ice cream or fresh fruit such as sliced bananas or fruit compotes.

Leftovers can be stirred into slightly softened vanilla ice cream and refrozen.

Makes8 servings

Preparation Time5 min

Preparation Time - Text5 mins

Cooking Time3 min

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date, Family Get-together

Recipe Coursedessert

Five Ingredients or LessYes

Moodromantic

Taste and Texturebuttery, creamy, rich, sweet

Type of Dishdessert sauce

Ingredients

  • 3 qts (3 liters) whole milk
  • 3 cups sugar
  • 3 tbsp white wine vinegar

Instructions

  1. Bring the milk and sugar to a boil in a large, heavy-bottomed saucepan, stirring to dissolve the sugar. Stir in the vinegar; the milk will curdle.

  2. Reduce the heat to medium-low. Simmer 3 hours, or until the liquid has evaporated entirely and the sauce is toffee-brown. Let cool completely.

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