Cook:
4. Cook the mixture over medium heat, stirring constantly until the sugar is completely dissolved.
5. Once the mixture begins to boil, reduce the heat to low and continue cooking. Stir frequently to prevent it from sticking to the bottom of the pot and burning.
Thicken the Mixture:
6. Cook the mixture for approximately 1.5 to 2 hours, or until it turns a light brown color and achieves a thick, creamy consistency. As the dulce de leche cooks, the mixture will reduce and thicken.
Check the Consistency:
7. To check if the dulce de leche is ready, place a small amount on a cold plate. If it holds its shape and doesn’t spread too much, it’s done. Keep in mind that it will thicken a bit more as it cools.
Cool and Store:
8. Once the dulce de leche has reached the desired consistency, remove the pot from the heat. If you used a vanilla bean, remove it.
9. Let it cool slightly before transferring the dulce de leche to sterilized glass jars.
Serve:
10. Store the dulce de leche in the refrigerator and consume within 2-3 weeks. Use it as a filling for cakes, crepes, toast, or simply enjoy it by the spoonful.
Enjoy your homemade Caramel sauce!
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