Dulce de Leche (Argentinean La Lechada)

It is said that Dulce de Leche originated in Argentina in 1829 in the providence of Cañuelas in Buenos Aires. Two opposing forces were on the brink of ending a war. The General Lavalle and the General Manuel de Rosas came together in order to make a treaty. The General Lavalle arrived very tired at the camp of General Manuel de Rosas. Manuel de Rosas wasn’t in the camp at the moment so General Lavalle entered into his tent and took a nap. While the General Lavalle was napping a serving woman was preparing “la lechada” for the camp. “La lechada” is prepared by heating sugar and milk. The woman went to speak with the General Manuel de Rosas in his tent, but when she entered she discovered the enemy. She didn’t know about the treaty the two generals were about to make, so she ran to find soldiers. The General Manuel de Rosas arrived moments before the soldiers, and stopped them from waking the sleeping General Lavalle. In the chaos, the woman forgot about “la lechada.” When she remembered and checked on “la lechada,” she noticed that it had become a dark brown jelly substance. It is said that a very brave and hungry soldier tried the jelly and then dulce de leche was born.

6 cups whole milk
1½ cups sugar
¼ tsp. coarse sea salt
¾ tsp. baking soda

In a medium saucepan, bring milk, sugar, and salt to a simmer over medium. Remove from heat and whisk in baking soda (mixture will foam).

Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour.

Pour through a fine-mesh sieve into a heatproof bowl.

Makes 2 cups.