How to make
In a tall, wide saucepan, combine the milk and sugar. If desired, add a cinnamon stick and scraped seeds from a Bourbon vanilla pod.
Place over medium heat and bring to a boil. Once boiling, remove briefly from the heat, add the baking soda, and stir well. The mixture may foam up, so a high-sided pan is essential.
Return to the heat and cook over medium heat, allowing the mixture to boil steadily (not just simmer). Stir occasionally to prevent sticking and splattering.
While many recipes suggest 1-1.5 hours, this version may thicken in about 30-40 minutes, especially if using high-fat milk such as homemade goat’s milk.
The dulce de leche is ready when it thickens significantly and the bottom of the pan becomes visible while stirring.
Immediately transfer the sauce to another container to stop the cooking process. The final yield is about 350-400 g (12-14 oz).
Store refrigerated for up to 1 month. Use in cakes, cookies, frostings, or simply enjoy by the spoonful.
In some Eastern European sources, the version made with goat’s milk is called “cajeta”, while the cow’s milk version is known as dulce de leche.
See also how to prepare Dulce de Leche Biscuit Cake and fluffy Dulce de Leche muffins.
