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Dulce de leche from scratch

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Dulce de leche from scratch

This is an authentic dulce de leche recipe that tastes incredible. It is perfect for the Tres Leche cake

Here is an authentic Mexican recipe as made by Mrs. Obregon, my neighbor, who loves her slow-cooker which she says is muy sympatico.


1 Mexican (or other) vanilla bean, split lengthwise

2 cups regular goat milk, do not use low fat

2 cups regular milk

1 2/3 cups cane sugar

1/2 teaspoon baking soda

dissolved in

¼ cup water

Mix the milk together in a quart measure.

Pour 3 cups of the milk (refrigerate the remaining cup) into the slow cooker and add the vanilla bean and sugar and turn heat control to high and mix with a whisk to make sure the sugar has dissolved.

As soon as the mixtue has warmed to about 140 degrees, add the water with the baking soda and whisk again.

Do not cover the cooker.

Continue cooking for about 8 hours, gently stirring about every 2 hours.

Remove the vanilla bean, wash it and set it aside to dry and stick it into your sugar canister to flavor the sugar.

Meanwhile, with a silicone high temp spatula, scrape down the crust that has formed on the sides and stir it into the mixture.

If foam forms do not remove it, simply stir down into the mixture.

Reduce the temperature to medium and continued cooking. Stir occasionally, about every 15-20 minutes until the mixture has thickened, it should pour like honey.

This should take about 2 hours.

Near the end of this time, warm the remaining cup of milk in a small saucepan then stir into the mixture in the slow cooker. Mix well and transfer to a sterilized quart jar and place the cap lightly on the jar, do not seal.

Allow it to cool to room temperature then tighten cap and refrigerate.

It will keep for three months in the refrigerator.

( RG1636 )

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