Easy Dulce de Leche Cortada | 2-Step Curdled Milk Fudge
Give way to a taste of tradition with this Dulce De Leche Cortada recipe– a creamy, caramelized symphony that whispers of sweet memories and lures with every spoonful. This curdled milk fudge will change the way you view spoiled milk!
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Dulce de Leche Cortada is a caramel candy made of milk curds and sugar that create a squeaky texture, a delicious dessert. The traditional recipe for the milk dessert came up as a way to use spoiled milk rather than letting go to waste (back when refrigeration was not a thing yet). It is quite popular in the Caribbean and Latin America, especially Puerto Rico, Dominican Republic, and Colombia. Fun fact: spoiled milk has many uses and benefits. Check them out!
This recipe is based on the traditional Puerto Rican Dulce de Leche Cortada. Growing up, my grandma made it for me but once she was gone, I never had it again. Decades later, I was able to recreate her recipe and honor her beautiful memory in a simple, yet warm and joy-sparking way.
What You Need for Dulce de Leche Cortada.
To make this classic dessert, you only need 4 basic ingredients:
- Evaporated milk
- White granulated sugar
- 1 lime (or lemon)
- Vanilla extract
As far as equipment, all you need is:
Essentially, the lime juice curds the milk within a few minutes, then it all gets cooked together to form clumps of caramelized goodness! The cooking time depends on how low the heat is, but medium low is what you want to aim for. Too high and it burns, too low and it takes forever.
How to Make Dulce de Leche Cortada.
Making Dulce de Leche Cortada is simple. First, curd the milk by adding it to a small saucepan along with the lime peel and juice. Allow it to sit (stove off; no stirring) for 10 minutes until the curds appear. Once the milk separates, set the stove to low heat, and add white sugar and vanilla extract. Stir to mix all ingredients and let the magic begin!
Allow the dulce to caramelize at medium-low heat for 45 minutes to an hour. Stir only a couple of times and be sure to do it gently to not break up the clumps. It will be done when it is clumped and has a light amber (caramel) color as well as some liquid left. Do not let it dry; the liquid will become that delicious syrup! Move it to a container and allow it to cool down for a few minutes.
Due to its rich flavor, Dulce de Leche Cortada is typically served in small portions. Serve warm (or cold) and top with a cinnamon stick or “queso blanco” (white cheese) if desired. A cup of cafecito won’t hurt either. 😉
Variations for Dulce de Leche Cortada.
As with many desserts, there are different ways to make Dulce de Leche Cortada. Many people prefer to use whole milk, and they either use acid to curdle it or leave it out at room temperature overnight. However, my grandma liked to use evaporated milk, so I stick to that. 😊
Speaking of the acidic component, this is crucial for creating those milk curds that later become candy. For that, you can use lemon juice and peel or white vinegar instead of lime. Lime is my favorite but feel free to use whatever you have in your kitchen!
Also, I recommend using the peel rather than the zest as its flavor is more intense than the peel’s. The idea is for the Dulce to have a hint of citrus, rather than allowing it to overpower the rest of the flavors. However, when peeling the lime, be sure to avoid the white part (pith) of the lime. This adds bitterness to the dessert rather than tangy notes. If you still want to try using the zest, check out these helpful tips.
Lastly, as far as the sugar goes, white sugar is the way to go because it caramelizes beautifully which is the point of the dish. The cups of sugar create a delicious syrup that warms your soul! If you want to make the dessert even cozier, you can add a dash of cinnamon and some brown sugar to taste, too. Again, your kitchen, your rules!
Storage.
Any leftover Dulce can be stored in the refrigerator for up to 5 days. The syrup will harden a bit in the fridge but setting it out for a few minutes prior to serving will do the trick.
I hope you enjoyed this nostalgic yet simple Dulce de Leche Cortada recipe. The ingredients are minimal and the process easy, but the result unleashes a warmth that is hard to beat. Feel free to share how you liked it and if you adopted any of the variations mentioned.
As always, buen provecho from The Happy Wookiee!
Easy Dulce de Leche Cortada | 2-Step Curdled Milk Fudge
Equipment
- 1 small saucepan
- 1 silicone spatula or wooden spoon
Ingredients
- 24 oz evaporated milk 2 cans
- 1 ¾ cups white sugar
- 1 tsp vanilla extract
- 1 lime juiced with a couple of peels making sure to avoid the white part
- Cinnamon sticks optional
Instructions
Curd the Milk.
- To a small (or medium) saucepan add the milk, lime juice and lime peels. Allow it to sit (stove off; no stirring) for 10 minutes until the curds appear –think cottage cheese appearance.
- Once the milk separates, set the stove to low heat, and add white sugar and vanilla extract. Stir to mix all ingredients and let the magic begin!
Cook & Serve the Dulce.
- Allow the dulce to caramelize at medium-low heat for 45 minutes to an hour. Stir only a couple of times and be sure to do it gently so as to not break up the curds.
- It will be done when it is clumped and has a light amber (caramel) color as well as some liquid left. Do not let it dry; the liquid will become that delicious syrup!
- Move it to a container and allow it to cool down for a few minutes. Serve warm or cold, and cinnamon sticks as well as “queso fresco” if desired.
- ¡Buen provecho from The Happy Wookiee!
