As a kid I remember my grandmother used to cook this all the time. My grandparents had a dairy farm, so they had to come up with things to do with the leftover milk. This is the same recipe my grandma used and, if memory serves, it was the best dulce de leche I ever had.
For the topping you can choose either guava paste (from this recipe), pineapple jam (from this recipe) or coconut fudge (from this recipe). Or you can simply serve plain.
Bear in mind that these are very sweet, in fact it is the sugar that holds the whole thing together.
Aunt Clara
Dulce de leche en pasta are delicious and simple milk fudge squares that can be made plain or topped with jams or coconut cream.
Ingredients
- 8 cups of fresh milk (or full cream)
- 6 cups of brown sugar
- 1 stick of cinnamon
Instructions
- Mix all the ingredients in a deep-bottom iron, aluminum or copper pot.
- Boil over medium heat until it starts to thicken (don't let it overboil). Stir constantly until it thickens enough that you can barely stir anymore (this may take 40 minutes or more).
- Remove the cinnamon stick.
- Remove from the heat and pour into a greased square mold.
- Cover with your jam of choice and let it set for about two hours before removing from the mould.
- Cut into squares.
Notes
Remember that you cannot use skim milk instead of full cream milk, it won't work. I strongly suggest that you use fresh milk, but, if like most city dwellers you don't have a cow at home, go for the freshest milk that you can find in the supermarket (not UHT).
As you can see this takes a whole lot of time to cook. If you feel like shortening the cooking time by half, ore less, and don't mind taking shortcuts, substitue 2 cans of sweetened condensed milk for the milk and sugar in the ingredient list.
Aunt Clara's Kitchen is a collection of traditional Dominican and Dominican-inspired recipes, home ideas, crafts, and the chronicles of Aunt Clara and Aunt Ilana's adventures.
![Blender [US]](http://www.dominicancooking.com/wp-content/uploads/2013/04/2013-04-23_2223-140x159.png)
{ 7 comments… read them below or add one }
Just one complaint, in a regular spaghetti pot, this is a 2 hour ordeal, nowhere close to 30 minutes. Maybe in a huge pot it only takes 30 minutes, but in an average spaghetti pot, it is 2 hours. But please, do not be discouraged when you have been stirring for an hour, twice as long as what you were supposed to do. When it turns into a yogurt type substance, in another hour, you will know it. And when you finally do get to enjoy it, it is well worth the wait, it is very very sweet, and tastes very good.
One thing I did however, instead of 8 cups of milk, I split it up and did 4 cups of milk, and 4 cups of whipping cream, I believe it shortened the time, and made it a little thicker to start off with.
Hi Dan, where did you read 30 mins?
I am cooking this right now 2/26 @ 11:12 US time. It has been on the stove top for 2 hours. I have been stirring consistently. It has now become the color of caramel and it is thick but not as thick as yogurt quite yet. Is this right?? I am an American cooking this for my Dominican husband…I would like it to come out right… Please help. Thx.
Are you following the recipe exactly as written? If so maybe you should up the heat.
Check this picture to see the consistency you should aim for (top middle): http://dominicancooking.com/wp-content/uploads/20…
And BTW, the brown sugar will produce toffee darker than the one in the picture (in which I used white sugar, but rather like it with brown sugar).
How long do typically stir?
I am so excited to have found this website of all the delicious authentic Dominican foods. I have to call my mother every time I crave a Dominican dish, to tell me how to make it. One thing she could not remember was (Rapadura) it is made with coco rallado. I remember having this treat when I was younger but can not find a recipe for it.
thank you .
Keila