Dulce de leche artesanal, clasico y repostero

Warning: cooking time 2:30-30hr

Sauce:

The video has auto-generated subtitles with decent translation to english

• Whole milk: 100%
• Sugar: 22%
• Baking soda: 0.1%
• Cream: 4% (if not using whole milk)
• Corn starch: 0.8% (for a thicker dulce de leche for baking)
• Vanilla extract: add while cooling after temperature is 65C or cooler

1. Add milk, sugar, baking soda, and, if using, milk to a pot at medium low heat. Stir constantly until right consistency.
   1. You can use two pots to speed up the process, start with a small quantity in the second pot, and as it thickens, add small quantities of liquid from the larger one. See minute 3:55 in the video
2. To check if ready:
   1. Pour a spoonful into a plate, and let it cool for about 30 seconds
   2. Use a spool to draw a line through the pooled dulce de leche
   3. If the dulce stays separated, then its ready. If if flows back into a single pool, it's not ready

To make dulce de leche repostero (for baking):

1. Dissolve the corn starch with the minimum possible amount of milk (to avoid diluting the dulce de leche)
2. While stirring, add the corn starch to the pot

Finishing:

1. Put the pot in a cold Bain-marie, and keep stirring until cool
2. When it cools down to 65C or lower, add the vanilla extract