Dulce de Leche - Sweet Milk Sauce
This sweet milk sauce makes a wonderful topping for vanilla ice cream, custards, cakes and even fruit. It is so tempting you'll want to eat it straight from the pan!
1 (14-ounce) can of condensed milk
1 (12-ounce) can of evaporated milk
1/2 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon corn syrup
1 teaspoon vanilla extract
- Place the evaporated milk and the condensed milk in a heavy saucepan. Add the baking soda, and salt.
- Cook and stir constantly (mixture will scorch easily, so don't walk away!) over medium low heat (adjust heat so that the mixture stays just barely at a simmer). Cook and stir until the mixture is very thick, about 30 to 45 minutes. (To test: Lift the spoon out of the pot and drizzle some of the caramel over the surface. If it forms a ribbon that does not disappear after 10 seconds or so, it is ready. Also check by dragging the spoon along the bottom of the pot. You should be able to see the bottom of the pot for a few seconds before the thickened mixture closes in on itself and covers the bottom.)
- Remove from heat and let cool for 5 minutes. Stir in the vanilla and corn syrup.
- Let cool completely. Store, covered, in refrigerator.
Makes about 1 1/2 cups sauce.