TRADITIONAL DULCE DE LECHE

 PREPARATION TIME: 5 MINUTES

 COOKING TIME: 2.5–3 HOURS

MAKES ABOUT 1.5 KG (3 LB 5 OZ)

INGREDIENTS

3 litres (105 fl oz/12 cups) milk

750 g (1 lb 10 oz) caster (superfine) sugar

1 vanilla bean, split and seeds scraped

1 teaspoon bicarbonate of soda (baking soda)

COOKING

In a 5 litre (175 fl oz/20 cups) cast-iron casserole or saucepan, bring the milk to a boil with the sugar and scraped vanilla bean and seeds, stirring to dissolve the sugar. Add the bicarbonate of soda and reduce heat to low. Continue cooking for 2½–3 hours, stirring with a wooden spoon from time to time. It will darken and thicken.

THE COLD PLATE TEST

To check whether the dulce de leche is ready, put a spoonful on a cold plate and tilt it. If the mixture holds its shape, remove it from the heat; if it runs a little, cook until it reaches this stage.

STORAGE

Store in an airtight jar in the refrigerator for up to 10 days.

SECRET TIP

Place a few metal forks in the bottom of the saucepan to prevent the mixture burning or the sugar catching.