Dominican Milk fudge, Dulce de Leche, comes in different presentations, here's one of its most popular presentations.
If you do an internet search for Dulce de Leche (Milk fudge) you'll find several bazillion recipes (give or take).
As is the case with Flan or Tres Leches, I'd be derelict in my duties if I didn't include this recipe in our collection just because it also exists elsewhere.
What is dulce de leche?
Dulce de leche is the Spanish name for milk fudge, something that seems to exist all over the world, and the name is used in practically every Hispanic country.
There are several versions of dulce de leche in the Dominican Rep. It can be made into hard slabs of fudge, known as Dulce de Leche en Tabla, there's "Concón de Leche", which is soft fudge with some burned bits, and there's the soft creamy one used as a filling in cakes and desserts, and this, which tends to be a bit more clumpy.
About our Dulce de Leche recipe
This is my own version of the traditional Dominican dulce de leche. In its original version, you will need freshly milked, raw milk. This recipe uses whatever whole milk you find at the local supermarket. The vanilla is also my own addition.
And yeah, Dulce de Leche is sickly sweet, at least for me, so try not to overindulge, please.
Dulce de Leche Recipe (Dominican Milk fudge)
- 6 cups of whole milk
- 1 ½ cup of sugar
- 1 teaspoon of vanilla extract, (optional)
- Mix the milk and sugar and boil in a heavy saucepan over low heat.
- Stir regularly to prevent sticking. When it has reduced to enough that it becomes very thick (up to 40 mins), remove from the heat and stir until it cools to room temperature.
- Serve chilled.