6-Step Guide To Making The Perfect Dulce De Leche — Plus Interesting Facts About The Exotic Dish

The first historical reference to dulce de leche is from 1829, at a peace meeting between Juan Manuel de Rosa and his opponent Juan Lavalle. The origin story always goes that a cook was making a drink from milk and sugar and somehow forgot to watch it close enough. By the time they came back to it, the mixture had cooked down into the thick, caramel-like concoction we now know as dulce de leche. Of all the countries that claim ownership of dulce de leche,

Argentina is generally thought to be its home. Argentina’s dulce de leche history claims that an Argentine maid was cooking Lechada, a drink made from milk and sugar, for the political leader Juan Manuel de Rosa when she was called away. When she returned, she found that her inattention had accidentally created what has become a staple of the Argentine diet.

How to Make Dulce de Leche

Dulce de leche recipes vary slightly from one country to another. It’s always based on milk and sugar, but different regions have their own take.

Puerto Rico makes it with unsweetened coconut milk.
The Dominican Republic uses milk, sugar, and vanilla, but they cook it until it’s almost as thick as fudge.
Uruguay only uses milk and sugar, no vanilla.

In Argentina, dulce de leche is made from four ingredients; milk, sugar, vanilla bean, and baking soda.

The ingredients and their measurements are provided below:

• 4 cups of milk
• 1 1/2 cups sugar
• 1 vanilla bean, split and the seeds scraped
• 1/2 teaspoon baking soda

Method

The classic Argentina Recipe steps go as follows:

1. Combine the milk, sugar, and vanilla bean in a large saucepan over medium heat.
2. Bring to a simmer, occasionally stirring until the sugar has dissolved. Be sure to stir the mixture, or it will burn on the bottom of the pot.
3. Stir in the baking soda.
4. Reduce heat to low and let simmer for 1 hour, stirring occasionally.
5. Remove the vanilla bean and let simmer for another 1 1/2 to 2 hours, again stirring occasionally.
6. When done, the dulce de leche will be a dark caramel color. And the remaining could be about a cup’s worth.

The Dulce de leche requires simple steps but it can be time-consuming. The popular Argentine foods must be continuously stirred, or you’ll end up burning it, which is ironic, given how it was discovered in the first place.