Dulce de leche or Confiture de lait
Dulce de leche, also called "confiture de lait" in France only requires good quality ingredients and patience to be successful. The result is like a light golden caramel spread that you can serve on waffles, toast or even with ice cream.
Ingredients
Yield: 1.5 cup
- 1 liter whole milk
- 7.8 ounces sugar
- 2 tablespoons honey
- 0.5 vanilla pod, split in half lengthwise
- 0.25 teaspoon salt
Instructions
- Add milk, sugar, honey, and salt into a large pot. Leave a few inches between the level of the milk and the top of the pot. Cut the vanilla pod lengthwise and scrape the seeds. Add everything to the pot.
- Heat the pot on medium-high, and continuously stir until the milk is boiling. Reduce the heat and leave the liquid to simmer for 1.5 hours. Make sure that it is just simmering. It is best to be on, that is too low than too high. If the heat is too low, it will take more time.
- After simmering, remove the vanilla pod and stir the milk regularly. Keep an eye on the pot as the milk will reduce quite a lot. You don't want to have a skin forming at the top. After 15 minutes, constantly and let the milk reduce until you reach the consistency you are looking for. The mixture should nicely coat the back of a wooden spoon.
- Remove from the heat, pour into small jars and let cool. When it is completely cooled down, put the lid on and store in the fridge.
- As the Dulce de leche cools down, its consistency will thicken.