Almond cake
Sometimes the simplest bakes are the best – enjoy this one with a cuppa, or pair with fresh berries and a drizzle of cream
Dulce de leche
- Preparation and cooking time
- Prep:
- Cook:
- A little effort
- Makes 350ml
Skip to ingredients
- 200g soft light muscovado sugar
- 1 litre whole milkat room temperature
Nutrition: per tbsp
- kcal81
- fat2.1g
- saturates1.3g
- carbs13.6g
- sugars13.5g
- fibre0g
- protein1.9g
- salt0.06g
Method
step 1
Heat a large, heavy-based saucepan over a medium-high heat. Sprinkle over the sugar and swirl the pan to encourage it to melt evenly. Avoid stirring – you may need to gently poke it with a wooden spoon if it clumps in spots. Cook until fully melted and a dark golden colour.
step 2
Pour over the milk. The sugar will seize and turn crunchy at this point, but as the milk warms up the sugar will dissolve fully. Once dissolved, turn the heat down to low and leave to gently simmer for 2 hrs 30 mins-3 hrs, stirring every 10-15 mins with a wooden spoon, or ideally a heatproof rubber spatula, to prevent the mixture from turning lumpy or burning on the base of the pan. If small lumps start to appear, blend the mix with a stick blender until smooth.
step 3
When the mixture starts to turn a darker caramel colour and thicken, reduce the heat to low and stir constantly, taking care it doesn’t burn onto the base of the pan. The dulce de leche is ready when it is a thick, glossy consistency, holds it shape when drizzled and is a deep golden colour. Carefully spoon into a sterilised jar.
