I have realized i have a shopping addiction. Especially for really strange and random things, like stationery or art supplies, or shampoos that smell really nice or basically all the stuff they have at Urban Outfitters even though it’s a little overpriced. BUT ITS ALL SO PRETTTTTYY. I am currently on the quest for a planner, and I’m also lusting after EVERY SINGLE THING over here, here and here.
Speaking of addictions, I felt like it was time to address my perennial addiction to Dulce De Leche. It is literally thing best thing in the whole world and I can eat it off a spoon every day and it will still be my go-to jar food, forever. ( Nutella, Peanut butter, I still love you. ) And i don’t usually find the commitment to pick a favourite that easily, but this wins hands down. When i was in portugal last year, there was a waffle bar next to our Air Bnb and i think the waffles with dulce de leche and vanilla ice cream became somewhat of a staple. As did the dulce de leche ice cream at Amorinos , and as of recently, the home made dulce de leche jars that I’ve made. I want to come home from work, dunk a big spoon into a jar and soothe myself with a mouthful of dulce de leche - therapeutic.
Dulce De Leche literally translated, means MILK JAM. Until a few years ago, I thought dulce de leche and toffee sauce were the same thing, but they aren’t. They’re both closely related and they do both involve a caramelisation process but they’re made in different ways and although dulce de leche is a painstakingly LONG process, it’s incredibly easy and it’s definitely worth your while. Dulce De Leche is essentially a milk and sugar reduction that is boiled till it reduces into a thick consistency and turns a deep amber colour. It tastes rich and fudgy and if made right, it’s the most simple but PERFECT balance of sweet and salty.
So here’s how it’s made:
- 4 cups whole milk
- 1 cup sugar
- 1 tsp vanilla
- 1 tsp salt
- Mix the milk and sugar in a large saucepan and heat.
- Keep stirring until the sugar dissolves.
- After about 1 hour, add 1 tsp vanilla bean paste
- Continue to stir occasionally
- The mixture will begin to turn tan in colour and quickly get darker & thicker
- Stir frequently to avoid burning
- Add salt.
- Take off the heat when it reaches an amber colour (about 2 hours). It should also be relatively thick in consistency by now
- Strain if desired and pour into jars.
- Can be stored in the fridge for up to a month
There is an alternate, easier method - just put a can of condensed milk into a pot of boiling water for about 1 1/2 - 2 hours. (Be careful that the can is fully immersed in water the entire time.) After that, let it cool and open the jar - and ta daaa ! The dulce de leche basically makes itself.
When you’ve stocked up on jars of these, all you need to do is grab a spoon. Enjoy!