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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dulce De Leche   
    Categories: Five, Dairy, Candy   
         Yield: 1 1/2 cups   
       
         4 c  (1 l) whole milk   
         1 c  (200 g) white sugar   
       1/2 ts Baking soda   
         3 tb Heavy cream   
              Vanilla drops   
           pn Salt (opt)   
       
     Heat the milk and cream over medium heat in a large   
     saucepan with high sides and double or triple bottom.   
        
     Add the sugar when it's warm and mix.   
        
     Add the baking soda and stir until it dissolves.   
        
     When it starts to boil, lower the heat to a minimum   
     but keep it simmering.   
        
     At this point is where you can add a plate upside down,   
     glass marbles, or some other small glass object that can   
     withstand the heat. What they do is move around so it   
     `stirs' the mixture and also helps with crystallization.   
        
     Let it reduce, stirring every so often, about an hour,   
     or an hour and a half. This depends on the amount of   
     milk you're using and the amount of heat.   
        
     It darkens from the bicarbonate and thickens. If you   
     added a plate you can stir once in a while, but it not,   
     you should stir more often.   
        
     At some point, usually an hour from the moment it starts   
     to simmer, it gets quite dark and thickens. At this   
     point, it's almost ready. Maybe a few minutes more. Make   
     sure you take out the plate and stir constantly during   
     these last moments.   
        
     If you put a little on a plate it will run immediately,   
     be quite liquid. It will thicken a lot as it cools and   
     even more in the refrigerator.   
        
     Remove from the heat, add vanilla and salt if using,   
     transfer to a bowl and let cool. If you stir over a   
     bowl with ice water it will cool faster and generally   
     makes it creamier because there's a smaller chance of   
     crystallization.   
        
     Whisk at the end before refrigerating to make it as   
     creamy as possible.   
        
     Fill a jar and keep refrigerated.   
        
     RECIPE FROM: https://vintagekitchennotes.com   
        
     Uncle Dirty Dave's Archives   
       
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