Homemade dulce de leche

 

The earliest known references to the origin of dulce de leche date back to the 19th century, although no one theory prevails over the other. Some theories point to rural settings, others to aristocratic kitchens, and three countries dispute its origin: Argentina, Uruguay, and Mexico.

In Argentina, the well-known story holds that a maid of Juan Manuel de Rosas would have left a pot of milk on the fire by mistake, and thus dulce de leche was born.

Uruguay attributes its origin to gaucho tradition and local folklore.

Meanwhile, in Mexico, there is a similar dish known as "caqueta," also made with milk and sugar, whose antiquity is comparable to other Latin American versions.

What is true is that dulce de leche is a characteristic delicacy of Latin American cuisine.

Ingredients

1 liter of milk
350 grams of sugar
½ teaspoon of baking soda
1 teaspoon of vanilla essence 

A secret: to prevent the fudge from sticking, place about 10 or 15 marbles at the bottom of the pot. When the fudge starts to boil, they'll move and prevent any unpleasantness.

Place all the ingredients in a pot, preferably cast iron or copper. Bring to medium heat and stir constantly to prevent sticking or lumps from forming.

Place all the ingredients in a pot, preferably cast iron or copper, which is not exclusive. Bring to medium heat and stir constantly to prevent sticking or lumps from forming.

When it begins to boil, reduce the heat to low and keep it there to prevent the mixture from boiling over or burning.

Continue stirring frequently, especially as the mixture thickens and turns light brown. This process usually takes 1 hour to 1 hour and 30 minutes, sometimes a little longer.

It's important to place small amounts on a clean, cold plate and check the consistency.

When you have reached a thick, creamy, caramel-colored consistency, remove from heat.

To check if it's ready, place a small amount on a plate. If, when you run your finger over it, the mark remains and doesn't stick together, you've made homemade dulce de leche that will make history.

Once cooled, place in previously sterilized jars and seal tightly.

Keep in mind that the amount of preparation reduces as it cooks, so if you want to make a decent amount, you'll need to consider using 2 or 3 liters of milk with the appropriate proportions of sugar, baking soda, and vanilla.