Dulce de Leche

Katarzyna Artymiak

2.5L milk

1kg sugar

¼ teaspoon baking soda

½ vanilla pod

3 tablespoons cognac

In a pan boil the milk and sugar until the sugar has fully dissolved. Drain the mass through a cheesecloth and then put it back in the pan. Cook the mixture for around one hour, stirring it repeatedly with a wooden spoon and ensuring that the mixture does not spill over the pot’s sides.

After around an hour the mixture will be much darker, with a syrupy texture.

Slice the vanilla pod along its length, then add the pulp and pod into the mixture, along with the baking soda and cognac.

Reduce the heat while regularly stirring the mixture, until it reaches the desired consistency. Remove the vanilla pod.

Place the mixture into a serving glass and allow to cool at room temperature. It should thicken slightly to a consistency much like honey. Stir before serving.

Recipe taken from the German original in  ‘Papal Swiss Guard: Buon Appetito’.