This isn’t the recipe that requires you to stick a can of sweetened condensed milk inside a crock pot. I’ve tried that recipe before and it worked out great, however I wanted to try making it this way too. If you have a gallon of milk that’s about to spoil, this is a good recipe to use to get rid of that milk.
The recipe is kind of misleading and says that it only takes 45 minutes to an hour to make. Mine took almost 2 hrs and 30 minutes to make. At first, I had it on low and then I turned it to medium high, because it was taking forever to get done. If I had kept it on low, it would have taken me over 3 hours to make it. It finally started turning into a caramel type consistency afer about 2 hours. It’s amazing what boiling some milk and sugar can do! If you don’t want to wait 8 hours for a crock pot to get it done, this a lot faster if you have some time on your hands. Tomorrow, I plan on making some pumpkin bread pudding with dulce de leche to use it up. Or, I might just put it on some ice cream or lick it all up with a spoon.
Whenever I go to the ice cream aisle in a grocery store, I look to see if I can find dulce de leche. It is never near that section and sometimes you can find it in the Mexican ingredients aisle. I was wondering what the difference was between just caramel sauce and dulce de leche. The main difference is that dulce de leche is made my reducing milk and sugar and caramel sauce is just sugar. Sometimes with extra ingredients added like butter or whipping cream.
I tried making this again and it took an hour and 45 minutes at a medium high temp. My oven has numbers so I set it at 7. Getting to be a lot less time.
6 cups whole milk
1 1/2 cups sugar
1/4 teaspoon coarse salt
3/4 teaspoon baking soda
1. In a medium saucepan, bring milk, sugar, and salt to a simmer over medium. Remove from heat and whisk in baking soda (mixture will foam). Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl. (To store, let cool and refrigerate in an airtight container, up to 2 weeks.)