Dominican Milk fudge, Dulce de Leche, comes in different presentations, here's a recipe modified to make it less labor-intensive.
If you do an internet search for Dulce de Leche (Milk fudge) you’ll find several bazillion recipes (give or take). Dulce de Leche is, after just milk fudge, something that seems to exist all over the world, and the name dulce de leche is used in practically every Hispanic country.
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.
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.
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 1/2 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.