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Dulce de Leche

Servings: Makes about 2 cups
Dulce de Leche (the name means "milk sweet") is a traditional dairy product from Argentina. It is used as a topping for ice cream or fresh fruit, like bananas, as a filling for cakes, cheesecakes and cookies, or as a simply decadent spread for toast. Thick and intensely flavored, it should be slightly warmed to make it pourable, for topping ice cream. It makes a great flavoring for crème brûlée, rice pudding, bread pudding, crème anglaise, and ice cream.

4 cups whole milk
1 1/4 cups granulated sugar
1/2 tsp. baking soda
2 tbsp. butter (optional)

In a heavy bottomed 5- to 6-quart saucepan over medium-high heat, stir the whole milk, the sugar and the butter (if using) until sugar is dissolved and mixture is boiling. Stir in the baking soda. Reduce heat to low and simmer, stirring occasionally with a flexible spatula, until mixture is golden brown and reduced to about 2 cups, about 1 1/2 hours. Pour through a fine strainer into a bowl; discard residue. Let cool. Use immediately or refrigerate for later. Before serving, reheat in a saucepan on medium-low heat, or heat slightly in the microwave to make it pourable.

Makes about 2 cups.

Source: DianasDesserts.com
Date: March 31, 2003