*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My son and I made this for a school project. Tasted great, but was runny soup; never got to the consistency of pudding. We cooked and stirred for over an hour. After we added the baking soda it foamed up but did not thicken as the recipe describes. We got tired of cooking it after an hour and 30 minutes total so into the fridge it went hoping it would firm up. No luck. Not sure if we over cooked it or if there is an ingredient missing from the recipe. Would make it again if I knew how to make it thicken. Any suggestions??
Mine turned out great! Is the USA you have to use sweetened condensed milk otherwise it would be too runny (all milk seems watered down here). Other than that it is a good basic recipe that tastes great.
This was my first attempt to make Dulce de leche from scratch and I am very pleased with the results. A few notes: 1) This takes time but if you cook it on low you only need to check in on it occasionally. When I made it I cooked on low and it took about 4.5 hours but at such a low heat I only needed to check in on it about once every half an hour. That means that it is not a hassle if you are doing other chores around the house. 2) It is very important to strain the dulce de leche before it is eaten or stored. The purpose of the baking soda in this recipe is to keep the milk from coagulating. That being said there will be some small amount of coagulation at the top and these weird bits will interfere with the other smooth delicious experience. I will note that in the past I have made dulce de leche by boiling the can of sweetened condensed milk and the raw ingredient approach produces a far superior result.
Coming from a Puerto Rican family I grew up on dulce de leche. This recipe turned out well but took a little too long. Dulce de Leche is actually known throughout all Latin countries including the Caribbean and is actually said to have originated in Argentina.