Reviewed: Apr. 1, 2012

YUMMY!!! i am from a small island in the medittearanean sea and i have never tasted Dulce de leche but when i tried this recipe it tasted amazing. I found it very easy to make. The steps are very simple and clear and if you have a bit of patience it is worth it.I didnt need such a big quantity so i took the advise of other reviewers and decreased the amount to 4 cups of milk, 1 cup sugar, 1 tsp of vanila essense and 1/4 tsp baking soda. It took me about one hour and fifteen minutes of constant stiring and it was worth it. i served it as a sauce on top of chocolate cake and everybody loved it. Thank you very much!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kika

Reviewed: Dec. 15, 2011

VERY VERY SWEET! But it took over 5 HOURS! I mean it is delicious but it really was VERY time consuming. There had to be an easier way to do this! Try other websites for less vague directons. I was stirring for over 5 hours!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ellajxoxo

Reviewed: Dec. 8, 2011

I followed the recipe to a T and ended up with warm, sweet, vanilla milk. I had to scrap the entire batch. I tried the recipe twice and neither time did it work, even with the suggestions from other users.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ahockma

Reviewed: Jul. 13, 2011

I followed the measurements and proportions from previous reviewer vane, as I didn't have a full gallon of milk to spare, and this worked perfectly. Instead of watching the clock, I periodically checked the temperature of the mixture as I stirred and it boiled. When it was more difficult to keep my candy thermometer from accidentally touching the bottom of the pan, I knew I was getting somewhere. The mixture started to thicken and get frothy right around 200 degrees and from there I just watched and stirred every 15-30 seconds as it thickened and darkened in caramel color. I'm so glad this worked!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RecipeRenegade

Reviewed: Jul. 1, 2011

I am from Cuba and the easiest way to make Dulce de Leche is to take a can of condensed milk and put it in a presure cooker cover it with water and cook it for 45 to an 1 hour ( unopened can ) or a big pot put the unopened can cover with water and boil for 2-3 hrs and let coole and enjoy Yummy !!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SunshineLory

Reviewed: Jun. 11, 2011

Wow, this was amazing. It look almost 3 hours on medium heat for a half batch but was so worth it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Wendy

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Reviewed: May 31, 2011

this is a good recipe. when they say large saucepan,they mean at least a 12 qt pot. I used an 8qt and It still boiled over. and at a higher altitude (Denver), it took almost 2 hours tp reach the right consistency. I haven't decided if it's worth making again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

andi

Reviewed: May 31, 2011

Thank you soooooo much for this recipe!!! is just perfect. I didn't have vanilla bean so I just used vanilla concentrate. I cooked on medium high heat and it didn't stick on the bottom. I mixed continually at the beginning until the milk did not bubble any more , after that I just stir here and there.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Milenka

Reviewed: May 16, 2011

This was creamy and fantastic. I've never had pure dulce de leche - only dulce de leche ice cream. I had to make some modifications based upon what I had on hand. I used 4 cups heavy cream, 4 cups skim milk, 2 tsp. vanilla extract, 2 1/4 C sugar, and 1/2 tsp. baking soda. Otherwise I followed the recipe. It took exactly one hour of non-stop stirring with a whisk to reach a perfect amber color. The time passed quickly. I just chatted with my son while stirring. I used a large Le Creuset pot on medium heat the entire time. I had no sticking at all. We poured it over bananas but this stuff would even make cardboard taste good!

Was this review helpful? [ YES ]
2 users found this review helpful