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Doce de Leite, or milk caramel, is a beloved Brazilian sweet that captures the heart of anyone with a taste for rich, creamy desserts. It’s a simple yet luxurious treat, made from just two main ingredients, milk and sugar that are slow cooked to create a golden, velvety caramel.
Found in everything from cakes to pastries or enjoyed straight from the spoon, Doce de Leite is a staple of Brazilian confectionery, offering a comforting sweetness that’s hard to resist.
What Is Doce de Leite?
Doce de Leite is a traditional Brazilian confection made by slowly simmering milk and sugar together until they transform into a smooth, caramel like spread. As the mixture thickens over low heat, the sugars caramelize, giving it a golden hue and rich flavour.
The process is simple but requires patience, as it can take hours to achieve the perfect consistency. The result is a creamy, sweet spread that can be used in a variety of ways, from filling cakes and pastries to being enjoyed on its own.
It’s similar to dulce de leche, a version popular across Latin America, but the Brazilian variety tends to have a thicker, more spreadable texture, often with a slightly grainy consistency that adds to its rustic charm.
Doce de Leite is a versatile ingredient that’s equally at home drizzled over fruit, spread on toast, or layered between cakes like the Brazilian favourite, Bolo de Rolo.
Ingredients and Taste
The beauty of Doce de Leite lies in its simplicity. The base recipe consists of just milk and sugar, though some versions might include a pinch of baking soda to prevent curdling or vanilla for an extra hint of flavour.
The magic happens as the milk and sugar slowly cook down, transforming into a rich, creamy caramel that balances sweetness with a subtle depth from the caramelized sugars.
The taste of Doce de Leite is indulgent without being overwhelming. It’s smooth and creamy, with a buttery sweetness that melts on the tongue. The caramel notes are deep and comforting, with just enough complexity to keep you coming back for more.
It’s rich, yet light enough to enjoy with many different foods, from crispy biscuits to cakes and even straight off the spoon for those who can’t wait to savour its sweetness.
A Taste of History
Doce de Leite has deep roots in Brazil and is thought to have been brought to the country by European settlers in the colonial era. Over time, it became a staple in Brazilian kitchens, appreciated for its simple ingredients and the comforting sweetness it provided.
The tradition of slow cooking milk and sugar is one that spans several cultures, but in Brazil, Doce de Leite took on a life of its own, becoming an integral part of the country’s culinary identity.
In the Brazilian state of Minas Gerais, known for its dairy production, Doce de Leite is particularly prized. The region’s high quality milk lends itself perfectly to the making of this caramelized treat, and many families have passed down their own versions of the recipe for generations.
The dessert is often made in large batches, shared among family and friends during gatherings, and enjoyed throughout the year, though it’s especially popular during festivals and celebrations.
Doce de Leite (Brazilian Milk Caramel) Recipe
Serves: 4 people
Ingredients:
- 1 litre of whole milk
- 300g (1 ½ cups) sugar
- 1/2 tsp baking soda
- 1 vanilla bean (optional), split and seeds scraped
Directions
To begin, take a large, heavy-bottomed saucepan and pour in the whole milk. Add the sugar and vanilla bean (if using) to the pan. Stir gently to combine the ingredients. Place the saucepan over medium heat and allow the milk to warm up until the sugar dissolves completely, stirring occasionally.
Once the sugar has fully dissolved, add the baking soda to the milk mixture. This helps prevent the milk from curdling and promotes the thickening process. Stir gently as the mixture begins to foam slightly, this is a natural reaction to the baking soda.
Bring the mixture to a gentle simmer, adjusting the heat as needed. Stir constantly with a wooden spoon or spatula to prevent the milk from sticking to the bottom of the pan. As the mixture simmers, the milk will begin to reduce and darken in colour.
After about 30-40 minutes of stirring and simmering, you will notice the mixture thickening. Keep stirring and maintain a low simmer to prevent scorching. At this stage, the milk will start developing a light caramel colour.
As the liquid continues to reduce, the mixture will thicken further and take on a richer caramel colour. Stir more frequently to avoid burning the bottom. Be patient during this phase, as the transformation from milk to caramel happens gradually.
When the mixture has reached a thick, spreadable consistency, similar to caramel sauce then remove the pan from heat. If you prefer a firmer, more solid Doce de Leite, allow it to cook for an additional 5-10 minutes while stirring continuously.
Once off the heat, remove the vanilla bean (if used). Let the Doce de Leite cool slightly in the pan for about 10 minutes. The cooling process allows the mixture to thicken further, bringing it closer to its final consistency.
To serve, spoon the warm Doce de Leite into bowls or jars. You can enjoy it on its own or as a topping for bread, cakes, or cookies. For added texture, sprinkle with a touch of sea salt. This caramel treat can also be stored in an airtight container in the fridge for up to a week.
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