i was watching alton brown one night and saw him make dulce de leche from scratch and i knew i wanted to try it. there are many recipes and methods for making this decadent sauce, but a lot of them start with a can of condensed milk. the end result is great, however, starting from scratch, enduring the 3 hours of cooking time, watching the process, and finally tasting your efforts is so far worth the time spent. this is wonderful and there is nothing better than transforming 4 ingredients that are almost always in my pantry to this… yum.
this is alton brown’s recipe and i did not stray from it.
1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda
combine the milk, sugar, vanilla bean and seeds in a large, 4 qt saucepan and place over medium heat. bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. reduce the heat to low and cook uncovered at a bare simmer. stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. continue to cook for 1 hour. remove the vanilla bean after 1 hour and 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. strain the mixture through a fine mesh strainer. store in the refrigerator in a sealed container for up to a month.