I followed Alton Brown's recipe (found here.) My electric range low temperature is obviously not the same low temperature used while testing this recipe. I cooked the mixture for about 6 hours, and decided my DDL was DONE.
Mine is not nearly as thick as it should be; HOWEVER, the taste is amazing. One lick of the spoon is just encouragement to dip and lick the spoon over and over and over.
This does not taste like caramel; it has a flavor all its own. Alton describes the flavor as 'less sweet' & 'has more depth' than caramel. Addictive doesn't help you understand the flavor, but that's what this is - addictive.
I'll try this again another day, and start the mixture at a higher temperature. The extended time I cooked the mixture allowed it to reach a deep, dark, chocolate brown. I think higher cooking temperatures and a shorter cooking time will yield a lighter color ddl.
whole milk; notice the 'milky' white color:
vanilla bean seeds:
all ingredients mixed and heating:
a slight hint of color:
heat and time yields a deeper brown:
notice the boiling points; water is evaporating (finally!):
the bottom of the pan after I strained the mixture into a bowl; finally!, it was time to taste:
notice all the vanilla bean seeds floating in this gooey, rich dulce de leche:
It's really not as thick as it should be - but it is delicious. It didn't thicken very much after chilling.
I've used this ddl in a cake and some cookies. Watch for the blog posts.