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SAUCE - Dulce de Leche
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| Dulce de Leche Recipe courtesy Alton Brown, 2007 about 1 cup Ingredients | |
| 1 quart | whole milk |
| 12 ounces | sugar, approximately 1 1/2 cups |
| 1 | vanilla bean, split and seeds scraped |
| 1/2 teaspoon | baking soda |
Directions
Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.
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