Receita Solta

How to Make Delicious Homemade Dulce de Leche

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Por

Master Receita Solta

How to Make Delicious Homemade Dulce de Leche
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories445 kcal

Resumo para quem tem pressa

"Traditional dulce de leche cooked slowly in a heavy-bottomed pot from whole milk and sugar with a touch of baking soda. A classic dessert with a velvety consistency, caramelized shine, and deep flavor from traditional Brazilian confectionery."

How to Make Delicious Homemade Dulce de Leche

O Que Você Precisa Saber

- O bicarbonato de sódio regula a acidez do leite, impede que a proteína talhe na fervura prolongada e intensifica a reação de Maillard. - O cozimento brando com meximento constante nos últimos minutos evita que o doce queime e forme crosta amarga no fundo. - O ponto de corte ou cremosidade é determinado pelo tempo de redução do leite, alcançando textura aveludada ao esfriar.

Ingredients

Main Course

  • 1 liter of whole milk
  • 300 grams of sugar
  • 1/2 tablespoon baking soda
  • 1 tablespoon of vanilla extract (optional)

Instructions

Main Course

1

In a heavy-bottomed pan, add the milk and sugar, mixing well.

2

Bring to medium heat and add the baking soda, stirring constantly.

3

As soon as the mixture starts to boil, reduce the heat to low.

4

Continue stirring every 5-10 minutes to prevent it from sticking to the bottom of the pot.

5

After approximately 40 minutes, the mixture will begin to thicken and acquire a caramel color.

6

When the candy reaches the desired consistency, remove from the heat.

7

Add the vanilla extract, if desired, and mix well.

8

Pour the dulce de leche into a glass container and let it cool before covering.

Equipe sua Cozinha

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Chef Tips

- Use a triple-bottom or copper pot and place a porcelain saucer turned upside down on the bottom to prevent the milk from overflowing during the initial boil. - Stir continuously with a wooden spoon or heat-resistant silicone spatula in the last 15 minutes when the amber color begins to set. - Remove from heat while it is still slightly more fluid than the desired point, as the sweet gains consistent firmness after cooling.

Variations

- Add 1/2 cup of moist shredded coconut at the end of cooking to turn the preparation into a homemade coconut dulce de leche. - Add 1/2 cup of chopped pitted black plums in the last 10 minutes of simmering to create a dulce de leche with plums. - Mix chopped toasted nuts or ground roasted peanuts into the warm dulce de leche to create a crunchy texture.

Substitutions

- O leite integral de vaca pode ser substituído por leite pasteurizado tipo A ou leite da fazenda cru fervido para maior teor de gordura. - O açúcar refinado comum pode ser trocado por açúcar cristal ou açúcar demerara para um toque de melaço suave. - A essência de baunilha pode ser substituída por uma fava de baunilha aberta ou pedaço de canela em pau cozido junto ao leite.

How to Store

Guarde o doce de leite em pote de vidro esterilizado e fechado na geladeira por até 30 dias. Para servir com textura cremosa de colher, retire da refrigeração cerca de 15 minutos antes do consumo para que atinja temperatura ambiente.

Can You Freeze It?

Pastry dulce de leche can be frozen in appropriate plastic containers with space for expansion for up to 3 months. Thaw inside the refrigerator for 12 hours and mix with a spoon to reincorporate any released whey.

What to Serve With

Serves as a filling for homemade churros, topping for fluffy cakes, side for cured Minas cheese, or consumed pure by the spoonful. Pairs well with butter cookies and strong brewed black coffee.

Frequently Asked Questions

What is baking soda used for in dulce de leche?

Baking soda reduces the acidity of the milk, preventing it from curdling during the long cooking process, and reacts with the sugars, accelerating caramelization and giving the classic brown color.

Como saber se o doce de leite atingiu o ponto cremoso correto?

Pingue uma colher do doce quente em um pires frio: se a gota mantiver o formato e não escorrer imediatamente ao inclinar, o ponto de colher foi atingido.

What to do if the dulce de leche crystallizes and becomes sugary?

Return the sweet to the pan with 1/4 cup of hot whole milk and stir over low heat with a wire whisk until all crystals dissolve and it turns smooth again.

Can I use skim milk to make dulce de leche?

It is not recommended; skim milk has little fat and high water content, resulting in a thin, grainy sweet without the characteristic velvety consistency.

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