Reviewed: Aug. 18, 2009

I followed the recipe exactly and this came out great. It would have to be a very special occasion for me to make this again. I stirred for over 3 hours.

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LELEGG

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Reviewed: Apr. 24, 2009

mine turned out very clumpy. perhaps, as my argentine wife warned, i had to stir constantly, which i didn't. she did say that this is one of those things more worth just buying than making as the milk ('artisinal' milk i bought from a local farm at nearly $5 a quart) was pricey, and the work was long. i didnt stir enough, my bad. i guess the argentines have even learned that its easier to buy than to make unless you've very dedicated for 3+ hours. i will say that i had goat's milk d.d.l. in the north of argentina that was very good (gamey of course). so you might try this as its slightly different, and something you cannot just buy in the states.

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goldie

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Reviewed: Mar. 12, 2009

excellent... i cut the recipe down to 4 cups skim milk etc... took only about half hour... i love it. thanks

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chrissay

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Reviewed: Nov. 19, 2008

This is a very good recipe. I'm from Uruguay, (wich is like almost Argentina) and I grew up with this, ok, probably I wouldn't make the whole gallon, but the proportion is 1 cup of sugar for every 1 litre of milk, and 1/4 tea spoon of baking soda. I use to omit the cloth and ice bath process and still works perfect. and is soooo yummy! try-it as a filling for chocolate cake

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malenloves2cook

Cooking Level: Intermediate

Home Town: Montevideo, Montevideo, Uruguay

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 12, 2008

My daughter-in-law is from Argentina and taught me how to make this. She uses skim milk and splenda for half the sugar in the recipe. Instead of standing over the pot and stirring, she places a saucer upside down in the bottom of the pot. As the milk heats up, the saucer starts rocking and stirs the milk. She lets it simmer away without stirring for a few hours and it's delicious! Use it for a dipping sauce on bananas or any fruit, cake, ice cream. Unfortunately, it disappears by the spoonful eaten right from the storage jar!

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Marilyn

Cooking Level: Intermediate

Living In: Deerfield Beach, Florida, USA

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Reviewed: Oct. 16, 2007

I tried this basic recipe and it came out great. I think that it's almost foolproof as long as you keep stirring the milk and making sure it does not overcook. I also only made the dulce de leche with 1 liter of milk (4 cups), 1 cup of sugar and a bit of vanilla extract. It took about 45 minutes from start to finish. I also added some chamille floewers (you can find them in the spices section) to give it something extra. By the way I also made a fat-free, sugar free version using non-fat milk and Splenda; although it's not as fullfilling as the original it still taste pretty darn good for those of use on a diet. Try it on some vanilla ice cream.

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Jalejandrof

Cooking Level: Intermediate

Living In: San Pedro Sula, Cortés, Honduras

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Reviewed: Oct. 12, 2007

This was a fun recipe because it made me feel like I was doing a science project or something. It's cool that all this happens just from milk! I changed the recipe and just made it from 2 c. of milk and it probably reduced to a little over 1 c. of dulce just perfect for a middle layer on a cake. I added vanilla extract after I took it off the heat. I didn't think the ice bath was necessary b/c it made the dulce harden too fast. Super yummy and easy. Only took about 40 min. I stirred occassionally in the beginning and then when it started to brown, I would stir and come back every min. or so.

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jelmelt

Cooking Level: Intermediate

Home Town: Oxnard, California, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 10, 2007

I just finished this recipe, and it is AMAZING!! I am a caramel FREAK (Yes, I know Dulce isn't the same, but it may as well be to my taste buds!), and this is my first time trying to make anything like this. I followed the previous reviewer's variation: 4 Cups 2% milk, 1 Cup sugar, 1/4 tsp vanilla extract, and 1/4 tsp baking soda. I didn't have a problem with the sugar caramelizing over medium heat... I'm thinking it is probably because I have 'gormet' copper bottomed stainless steel pots. The whole process only took me an hour from measuring my milk to ending up with my dulce de leche topping for the cheesecake that's in my oven. Tastes awesome!!!

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Caffinated

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 14, 2007

Delicious...on EVERYTHING! If you are a sweet toothe that is. A simple recipe to follow, my only suggestion is to TURN UP THE HEAT! 45 minutes of stirring, on Med., with no results. 15 minutes on the precarious verge of boiling? Dulce de leche. Thanks for this tasty treat!

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New2Cook

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Reviewed: May 19, 2007

I loved this recipe. I actually made less by using 4 cups milk, 1 cup white sugar, 1/4 teaspoon baking soda and 1/4 teaspoon vanilla extract. It was done in 35 minutes. I had it on medium-high the entire time and ended up transferring it to a larger pan in the middle of it since it kept wanting to overflow. I did beat "vigorously" the entire time, my husband helped for a few minutes and it was done! At 20 minutes, it started turning slightly light brown and was heavier in consistency, I chose to leave it longer because I like it thick but you can probably turn it off as soon as it starts to get thick and brown if you want it runnier. I am argentinian and grew up on this so I'm thrilled to have this recipe. I made swedish pancakes that are so easy and put the dulce de leche inside...yummmmmmy! For the swedish-like pancake recipe put everything in blender together: 3 eggs 2 cups milk 1 1/2 cup flour 3 Tbs sugar 2 Tbs oil 1 tsp salt Blend completely in blender. Fry very thin in hot frying pan coated with oil. Turn once, they should be lightly brown on both sides. Put a coat of dulde de leche and then roll them up. I like to add powdered sugar on top for presentation. Everyone will be impressed, these are delicious! Enjoy! (the swedish pancakes make about 24 pancakes, I cut this recipe in half to match the amount of dulce de leche made.

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vane

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Reviewed: Apr. 28, 2007

This recipe is fantastic. Like other reviewers, I kept it on high for most of the time, stirring fairly continuously. The mixture will slowly thicken and darken, until it is about half of the original volume. The only problem I encountered was in the last 5 minutes or so, when little bits began to burn at the bottom, no matter how fast I stirred... (but they are just harder caramel, so still yummy!) I used vanilla extract, 2% milk, and the whole process took less than an hour. Enjoy!

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islandazul

Cooking Level: Intermediate

Home Town: Pembroke Pines, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 16, 2007

This makes a really delicious caramel sauce, good on ice cream and apples among other things. As other people have said, this takes a long time to make (4+ hours). However, if you're cooking the milk slowly enough you don't have to watch over it so carefully, especially in the later stages. I left it alone for an hour without stirring and it didn't burn. You have to watch over it initially since the milk will foam up. Make sure you use a large enough pot.

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Rob Gaunt

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Reviewed: Oct. 17, 2006

Great recipe for authentic dulce de leche! Be sure to use a wide, deep saucepan that will allow the milk to bubble and foam a bit. I kept the mixture at a steady simmer-almost-boil the whole time, and it was ready in about 45 minutes. Also, the recipe should note that the dulce de leche is ready when a spoon leaves a path in the bottom of the pan that disappears after a second or two. Any longer and the dulce de leche will be too stiff after it cools.

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Amanda Fetters

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Reviewed: Sep. 27, 2006

This recipe works! It takes quite a lot of time but the end result is great dulce de leche, even better than store bought. I used only 1 liter of milk and scaled everything else down and I had to cook and stir it for about 40 minutes. This amount of milk made one jar of dulce de leche. The trick is to keep the heat high and just keep stirring (that will prevent the milk from boiling over). I didn't strain the milk because I didn't have a cheesecloth and it still worked out just fine. I'm already looking forward to make pancakes tomorrow - they are so good with dulce de leche. Thank you, Juliana!

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Kina

Cooking Level: Intermediate

Home Town: Aachen, Nordrhein-Westfalen, Germany

Living In: Bremen, Bremen, Germany

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Reviewed: Aug. 21, 2006

My arm is about to fall off. It has been way longer than an hour of cooking. It’s now been 3 1/2 hours. the voluom has lowered about 1 1/2in but still not thick. I am still going to try and finish this, but if I knew that it would take this long I would have never started it.

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simply

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Reviewed: May 30, 2006

Alright, for all the non-believers out there...I promise, this recipe really does work, and with a little time and a lot of patience, you WILL have beautiful, thick, caramel-y dulce de leche. I altered this recipe a tiny bit (I didn't use a whole gallon of milk, and lessened the amounts of the rest of the ingredients accordingly. When I was about 30 minutes into the final stage (stirring, stirring, stirring), and still just had hot vanilla milk, I too was quite discouraged. I tried playing around with the heat a little, and finally found that keeping it on high heat (it will constantly attempt to boil and foam over--just keep stirring) did the trick. After about 2 hours total (roughly an hour and a half of the final stirring stage), I couldn't believe my eyes when it FINALLY turned the promised golden brown, and thickened beautifully. All in all, the "milk jam" takes about 2 hours, more or less, of your time--and is well worth the wait. Stick it out! You won't regret it!

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SHESMILEZ

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Reviewed: Mar. 19, 2006

this is a great recipe for REAL manjar or dulce de leche, you can also make it by boiling an unopened can of condensed milk (be careful as it can explode if left unattended and the water evaporates) but this recipe is the more elaborate one for dulce de leche.

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Carmencita

Cooking Level: Expert

Home Town: Viña Del Mar, Valparaíso, Chile

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 26, 2005

I want to make this recipe. Does it matter what kind of milk I use? (2%, skim, whole?) Thanks for your help!

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suzanne

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Sep. 4, 2002

Previous reviewers' frustration with this recipe is probably the fault of a certain vagueness in the directions. Dulce de leche is essentially a jelly based on milk instead of fruit juice; the liquid needs to be reduced to about half its original volume. It will foam up considerably when first reaching an active simmer, and again when the baking soda is added. After that, it will be relatively well-behaved for a while and the heat can be turned up, though constant stirring will still be needed to keep the bottom from burning. When it's nearly ready, it will suddenly get very foamy again (if you have a jelly/deepfry thermometer, this will be at about 220 F). After that, you can keep testing small samples on a chilled plate to see how much it stiffens up; if you evaporate it too far down, you may end up with something more like soft fudge-- still perfectly edible, but perhaps not what you had in mind. I'm not sure why this recipe suggests chilling the dulce de leche *before* placing in jelly jars, which seems like an invitation for trouble of various kinds. For a start, it's much easier to scrape it out when it's still hot. One last cleanup note-- instead of tossing the sticky pot into the sink to soak off the caramel you couldn't scrape out, pour a bit of plain milk into it and gently reheat it on the stove while stirring. Hey presto: caramel-sweet

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WOMBAT1138

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Reviewed: Jul. 31, 2002

This recipie results in a good tasting product however, it takes an extrememly long time to make (for me it was 4 1/2 hours)but worth the effort to get the traditional flavour (as opposed to the sweetened condensed milk version). This recipie made about 3 cups of dulce de leche. Vanilla extract may be used in place of the vanilla bean.

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SALVAREZ

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