Our Creamery and Cafe pastry chef, Hila Perry, has shared her recipe for the indulgent Dulce de Leche. This recipe makes between 500-700mls of golden caramel sauce, serves around 8 people and will keep stored in the fridge for about a month. Enjoy it drizzled atop Hila’s No-Churn Ice Cream or straight out of the jar with a spoon.

What you’ll need:

2 L milk

400g cream

800g caster sugar

10 g bicarb soda

10 g vanilla essence

10 g salt (added for a salted version)

400 g butter - schulz butter

Method:

Bring the milk, and cream sugar to a steady simmer in a pot.

Carefully add the bi-carb soda. So the mixture doesn’t overflow, reduce the heat to the minimum on the lowest flame until the mix has reduced by half. This is a long process, so be patient! It needs to be stirred regularly for 20 or so minutes to reach this point.

Take it off the heat once it’s got the caramel colour, The darker the colour, the thicker it’ll be.

Cool to room temperature before transferring to a blender, on a low setting blitz in the butter bit by bit.

This makes it thicker so the mix can get to a proper spreadable thickness. Let it set at room temperature - storage in the fridge for up to 4 weeks.