Dulce de Leche en Tabla (Milk Fudge Squares) are delicious and simple fudge squares can be made plain or topped with jams or coconut cream.
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Dulce de Leche en Tabla (Milk Fudge Squares) is part of some of my earliest memories. I remember my grandma stirring a tub-sized pot with an oar-sized wooden spoon for hours to make this (everything looks bigger when you’re a little kid).
My grandparents had a dairy farm, so they had to come up with things to do with the leftover milk.
When I was a kid I used to spend a couple of weeks each summer with my grandparents. Those were some of the times in my childhood I remember most fondly.
Is there anything more fun for a 7-year-old than to be left to their own devices to roam around a farm? I used to help my grandma stir the giant cauldron she used to make this. My reward was that I got to lick the wooden spoon after she was done. Ah, yeah, sugar-hyped kids.
About this Dulce de Leche en Tabla recipe
This recipe is not like my grandma’s. For one, it’s hard to find raw milk these days. And when I tried using regular milk, I received complaint after complaint that it simply took too long (it does take well over an hour and we lost our patience along with our attention span). Very long, arduous preparation was how it was for my grandma!
In the end, I have worked on another recipe (if you have been here before you will notice the change) that can be made in approximately half an hour. Impatience seems to be another of our modern-day curses, isn’t it?
Bear in mind that Dominican dulce de leche en tabla (milk fudge squares) is very sweet, in fact, it is the sugar that holds the whole thing together.
Dulce de Leche en Tabla versions
These are simple milk fudge candy squares; make plain or topped with jams or coconut cream.
Dulce de Leche en Tabla Recipe (Milk Fudge Squares)
- Oil spray to cover mold (see notes)
- 1 can of condensed milk (14 oz [405 gr])
- 1/4 cup of sugar
- Spray the mold (see notes) with the oil.
- Heat condensed milk in a cast aluminum or iron 2 quart [2 lt] pot over medium-high heat.
- Once the milk breaks the boil it will become thinner, this is normal, start stirring with a wire whisk to prevent it from sticking to the bottom.
- Once the milk has become thick enough to start lifting from the bottom (10 to 15 minutes) stir in sugar.
- Continue whisking vigorously until it has become so thick that it sticks to the wire whisk (similar consistency to peanut butter.
- Spoon into the mold and smooth out. Let it cool to room temperature.
- Remove from the mold and cut into 6 squares.