Dulce de leche is a perfect ally when it comes to preparing desserts, it is the perfect filling for many sweets, such as alfajores, crepes or waffles, but it can also be added to torrijas, cakes, muffins or cakes, in the market we can find many brands, but preparing it at home would be a way to do it perhaps to our liking.

For this recipe you need a little patience and the correct instructions and so you can prepare a delicious homemade milk caramel, ideal to accompany the coffees, use in pastries or add to any dish to give it a sweet touch, in terms of conservation, this homemade mix lasts about two weeks in the refrigerator, but we can store it in jars and another container sterilized of those used for preserves and jams, which should always be made of glass because they are much better preserved in glass.

Source

Ingredients:

• 1 liter of whole milk
• 1/2 teaspoon of baking soda
• 350 g of white or brown sugar
• Vanilla extract (to taste)

Preparation:

The first thing we will do is look for a medium size casserole and heat the milk together with the sugar over medium - low heat, stirring continuously so that the sugar does not burn. Once the sugar has dissolved add the bicarbonate and a little vanilla extract, always stirring constantly. Now we bring the mixture to almost boiling but always without raising the fire, it must be cooked without ever boiling over low heat for about two hours. During this time we will have to remove it from time to time so that the mixture does not stick. We will notice how little by little the mixture becomes denser and darker.

When they have spent the first 2 hours (during this time we must be aware of the mixture, never leave and be 2 hours without going to monitor the cooking), we will see that the mixture is already quite thick. It is now when we must move almost continuously and watch the fire so that the mixture does not harden too much, make lumps or stick. The moment we see that the consistency is like that of a custard or a little more dense, remove the mixture from the fire, but continue stirring for 10 minutes more, until it has cooled a bit. When cooling the dough it will become much thicker and it will reduce even more, leaving the classic consistency of the dulce de leche. It only remains to store the contents in one of several bottles or containers and put them in the refrigerator to use when we want or keep it in a specific container for preserves.