Dulce de leche, confiture du lait or arequipe. Call it what you will, it's ready and waiting to be added to our brownies for this weekend's market.

It's a long but pleasurable process cooking this milk caramel. Litres of milk, a small amount of sugar and vanilla beans are simmered for hours resulting in this mild milky caramel. Not as sweet or cloying as caramel made from sugar and cream, it's the natural sugars in the milk that give it a luscious feel. And the sweet jersey milk from Tasmanian cows of course!

1 comment:

  1. Oh girls, this photo makes me want to dive into a jar of the stuff!! x