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.
Course: Condiments, Desserts
- 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
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.