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Creamy Caramel Sauce

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
32 servings
Dessert Argentine
Creamy Caramel Sauce
Ingredients
  • 1 gallon milk
  • 1 vanilla bean
  • 4 1/2 cups white sugar
  • 1 teaspoon baking soda
Instructions
1
Begin by heating milk extensively in a large saucepan over a moderately high heat source.
2
Remove the saucepan from the heat and filter the milk through a fine-meshed fabric to remove any impurities.
3
Return the filtered milk to the saucepan.
4
Cut a vanilla bean in two and extract its seeds, then add them to the milk. Combine the sugar with the milk mixture and place the saucepan back on the heat source, stirring constantly until the sugar is completely incorporated.
5
As soon as the milk mixture starts to simmer, add the baking soda and continue stirring vigorously until it thickens.
6
Decrease the heat to a lower setting, maintaining constant stirring until the desired consistency is achieved.
7
Once a spoon drawn through the mixture leaves a visible residue at the bottom of the pan and it has turned a light brown color, remove the saucepan from the heat source.
8
Transfer the saucepan to an ice-filled container and continue stirring until the dulce de leche reaches a chilled state.
9
Transfer the dulce de leche to an airtight container and refrigerate.
10
Fill sterile jars with the dulce de leche, then store them in the refrigerator.