Dulce de Leche
about 1 1/3 cups
- 2 cups whole milk
- 1 1/2 cups Domino® Granulated Sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon cornstarch
In a large pot, whisk all ingredients together. Heat over medium heat until mixture comes to a boil. Reduce heat to low.
Gently boil, stirring occasionally, 1 to 2 hours or until mixture turns golden brown. Adjust heat, as necessary, so milk does not scorch the bottom of the pot. Continue to cook, stirring frequently, until mixture turns a deep caramel color and is very thick. Mixture should register 225°F on a candy thermometer.
Allow mixture to cool to room temperature.
Choose a much bigger pot than you would think you would need since the mixture tends to boil up very quickly during the first few minutes of cooking. Serve over pies, ice cream, Mexican Sweet Chocolate Pudding, sponge cakes or use as a filling when chilled for Alfajor (Dulce de Leche Spice Cookies).
You can refrigerate syrup up to one week and temper to room temperature or heat before serving.