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 spoons 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 fondly.
Is there anything more fun for a 7 year old to be left to their own devices in a farm? Not that I am particularly fond of large animals, they always intimidated me, but I learned to admire and respect the hard work of those who feed us, often for little money.
Those were other times. Helicopter parenting hadn’t been invented. Grownups accepted a certain amount of risk in life (Seatbelts? Safety seats? Never saw one of those). I drank unpasteurized milk, I was given coffee for breakfast, and left to explore the wilderness with my cousin, often trying berries and fruits unknown to us. These things are anathema to me these days, although I doubt my parents loved me any less than I love my daughter.
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.
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). That’s 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?
Dulce de Leche en Tabla: delicious and simple milk fudge candy squares; make plain or topped with jams or coconut cream.
Bear in mind that dominican dulce de leche en tabla (milk fudge squares) are very sweet, in fact it is the sugar that holds the whole thing together.
- 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.
I did not have a mold the size of the traditional Dominican one, I improvised by covered a cardboard box of similar size with aluminum foil and spraying with oil. The size I used was 3"L x 4 1/2"W x 2"H [6.75 cm L x 9.5 cm W x 4.5cm].