This recipe is from my Argentine host mother, Carmen Murphy.
- 3 L milk
800 g sugar (about [http://www.gourmetsleuth.com/gram_calc.htm 4 c])
- 1 T baking soda
Bring milk and sugar to a boil. When it just begins to boil, add 1 T baking soda. When the milk rises (it will try to boil over), lift the pot from the burner until the milk falls again. Repeat at medium high heat until the milk stops rising. Cook until done. To test for thickness, place some dulce de leche on a plate and wave it in the air so that it cools. Watch how fast it slides down the plate. After it begins to brown, but while it still runny, you can strain it through a fine sieve to get rid of the clumps of milk protein. This will produce a smoother, more elegant dulce le leche. Continue to cook to desired thickness. Store in a sealed container in the refrigerator.