Ingredients

For the Dulce de Leche

• 4 cups / 950 ml whole milk

• 1½ cups / 300 g granulated sugar

• 1 tsp / 5 ml vanilla extract

• ½ tsp / 3 g baking soda

• 1 pinch fine salt

Additional Notes

• Patience & Attention: Patience is key, and you cannot leave this alone—you must watch it and tend to it for the full duration. Better safe than sorry, because if you walk away, it will burn.

Method

1. Combine: In a large heavy-bottomed saucepan, combine the whole milk, sugar, and salt over medium heat. Stir until the sugar is fully dissolved.

2. Add the Baking Soda: Once the milk is warm and the sugar is dissolved, add the baking soda and stir to combine. The mixture will foam slightly—this is normal.

3. Simmer: Reduce the heat to low and let the mixture simmer uncovered, stirring frequently to prevent scorching on the bottom. This process will take 1.5 to 2 hours.

4. Watch the Color: As the mixture reduces it will gradually deepen in color from pale yellow to a rich golden amber. Keep stirring more frequently as it thickens—it will burn quickly in the final stages if left unattended.

5. Check the Consistency: The dulce de leche is ready when it coats the back of a spoon thickly and holds a line when you drag your finger through it. Keep in mind it will thicken further as it cools.

6. Add the Vanilla: Remove from heat and stir in the vanilla extract.

7. Store: Pour into a clean jar and let cool to room temperature. Refrigerate for up to 3 weeks.