Dulce de Leche

4 cups milk
2 cups sugar
1/4 tsp. baking soda
1 pinch cinnamon

Directions:

Combine all ingredients in a large heavy saucepan. Cook over medium heat, without stirring, until mixture boils, 15-20 minutes. Briefly remove from heat. Reduce heat to low, cook, stirring frequently, until mixture becomes cramel color and thickens enough to see bottom of pan when stirring, 45-60 minutes. Cool to room temp. or refrigerate covered.

Comments from Nancy Lupis :

This latin caramel sauce is adapted from a recipe by Rafael Palomino of sonora restaurant in New York City. Use it over ice cream, on waffles, a glaze for bananas or cakes, or as a substitute for honey in baking recipes. Haagen-Dazs markets this as an ice cream flavor and Starbucks as one of its non-coffee flavors for ice cream.

User Reviews:

Growing up in Argentina, my Nana always had this for us. Thanks for the great recipe, it brings back great memories.

Submitted by Wolfgang Schroeder on December 04, 2003

Add your review of this recipe.