Dulce De Leche

1. 1

   Combine the milk and sugar in the stock pot.

2. 2

   Split the vanilla beans lengthwise and scrape out the beans with the back of the knife.

3. 3

   Place beans and scraped out pods in the pot. Turn on the burner to medium heat and stir milk to dissolve the sugar. Turn up heat and bring to a rolling boil.

4. 4

   While it comes to a boil, dissolve baking soda in the water. Set aside.

5. 5

   Remove boiling pot from the stove (it's best to put pot near sink for potential spillage) and fish out the vanilla pods. Add the dissolved baking soda, stirring vigorously as milk will expand rapidly to fill the pot.

6. 6

   When the mixture returns to its original volume, return the pot to the stove and bring to a very brisk simmer - it may concern you that it will scorch, but it should be practically boiling. Continue cooking for about an hour until it turns a deep golden brown. It is not necessary to stir it, just check in on it occasionally.

7. 7

   After the mixture has turned dark caramel in colour, check it more frequently. The longer you continue cooking it after the colour change, the thicker it will be. For a consistency similar to caramel, cook for

8. 8

   another 10 minutes. For a thicker spread-like consistency, continue cooking for another 10 minutes. If you cook it even longer, it can turn into candy. Just remember that it will thicken up tremendously

9. 9

   after cooling.

10. 10

    Once you're ready, ladle dulce de leche into sterilized jars. Boil lids in a shallow pan and clean off rims of jars. Seal jars with lids and turn upside down to cool. Jars may seal this way so they can be stored at room temperature. However, if they do not seal, dulce de leche keeps for a very long time in the fridge.

* Per serving · 4 servings · Values may vary.