Dulce de Leche made with Sucanat
This "milk jelly" is useful in so many ways in our kitchen we'd be lost without it. It combines the health benefits of home-grown milk with the nutrient dense Sucanat unprocessed sugar for a taste from heaven sans guilt! Dulce de Leche can be used to sweeten drinks or pastry cream, to make ice cream, as a cake or pie filling, and for many other uses not the least of which is spreading on your favorite toast or cookie.
Ingredients
- 4 C Raw, whole Milk
- 1 C Sucanat
- 3/4 tsp Sea Salt
- 1/8 tsp Baking soda
- 3/4 tsp. Vanilla Extract
- 3 Tbsps Unsalted, grass fed butter
Instructions
- Add the milk, sucanat, salt, and baking soda to a pot.
- Stir. Simmer for several hours on a very low setting until the mixture starts to thicken, stirring occasionally as you pass through the kitchen
- Take off the heat and when still warm but not so hot it will damage your blender, blend the contents of the pot with the remaining ingredients. You´ll want a consistency that will coat a spoon at room temperature.
- The baking soda's purpose is to make it less likely to curdle, it keeps the mixture smoother.
- Pour into a jar, seal the jar and keep in the refrigerator. I have had it in the refrigerator for up to 1 month without spoilage.
