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!
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!
Notes
When peeling the lime, avoid the white part of the lime as it adds bitterness to the dessert rather than a tangy flavor.
If you want more syrup, add another ¼ cup sugar.
For ingredient variations and substitutions, feel free to check out my “Variations” section above the recipe card.
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.