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.
Bear in mind that these are very sweet, in fact it is the sugar that holds the whole thing together.
Dulce de leche en pasta are delicious and simple milk fudge squares that can be made plain or topped with jams or coconut cream.
- 8 cups of fresh milk (or full cream)
- 6 cups of brown sugar
- 1 stick of cinnamon
- 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.
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.