The Local newsletter is your free, daily guide to life in Colorado. For locals, by locals. Sign up today!
In a large saucepan over low heat, combine 8 cups whole milk, 2 ½ cups granulated sugar, and 2 tablespoons vanilla.
5280 June 2014
More From The Issue
- How to Compost Your Christmas Tree After the Holidays
- Denver’s Best Restaurant Openings and Saddest Closings in 2024
- How a Local Santa Claus School Trains Aspiring Saint Nicks
- We Asked This Media Expert All of Our Burning Questions About the New JonBenét Ramsey Docuseries on Netflix
- The Best New Year’s Eve Celebrations Across the Front Range
- 8 of the Best Places To Get Tamales in and Around Denver
- Hot Properties: 4 Listings Heating up the Market This Month
Dulce de leche burns easily. Stir steadily with a spatula; the mixture will slowly turn caramel brown and the bottom of the pan will be visible.
Stir constantly for at least three hours, until the caramel has thickened to a puddinglike consistency. Remove from heat. Cool 10 minutes; strain through a sieve. Refrigerate for up to one month.
