Dulce de leche - Milk Jam Recipe
Dulce de leche - Milk Jam
Flavors of Argentina
Total time: 30 to 60 minutes

Preparation time: 5 minutes
Cooking time: 40-50 minutes

Difficulty: Easy
Chef's Note
Our globe-trotter Jacline discovered this old recipe in the Patagonia Restaurant in Buenos Aires.

In recent years dulce de leche - which might best be described as "milk jam" -  has expanded beyong its South American borders. It is used as a jam with bread, as a filling for chocolates or between the layers of a tower of pancakes. See our recipe for Crêpe Millefeuille with Dulce de Leche

- 2 liters (8 cups) whole milk
- 2 kg (4 1/2 lb.) sugar
- Flavoring as desired: vanilla, coffee, liqueur, etc.
  1. Rinse a jam-making pot or an enameled container with cool water; do not dry;
  2. in another container, gently heat the milk;
  3. pour all the ingredients into the pot; heat over very low heat, stirring constantly with a wooden spoon to prevent the formation of a skin;
  4. when the milk thickens and takes on a salmony colour - after about 40 or 50 minutes - check its consistency: the milk should coat the back of a spoon and should set upon contact with a cold surface;
  5. place into jars and store in the refrigerator.
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