Hi Jeff, such great questions. Let me try to help though it’s difficult to know what exactly is causing the issue. Here are some ideas
Regarding the heat level, “low heat” can vary depending on the stove and pot being used. It’s crucial to find the right balance where the mixture simmered gently without boiling vigorously. If increasing the heat causes crusting at the bottom, it’s a sign the heat might be too high. Adjust the heat slightly lower to maintain a steady simmer without scorching the mixture.

The reduction process can take time, especially when scaling up the recipe. While significant reduction is expected, monitor the consistency throughout. If the mixture has only reduced by 10% after 9 hours, it may indicate low heat or an oversized pot hindering evaporation. Adjust the heat or consider a smaller pot for faster evaporation.

Starting with a smaller batch size can help troubleshoot issues. Once you understand the ideal heat level and reduction rate, scale up the recipe with confidence.

We recommend using a pot with a thick bottom to distribute heat evenly and prevent scorching. Ensure the pot is proportional to the burner size to avoid uneven heating. When the pot is too large for the burner, some areas may burn while others don’t evaporate properly, affecting the dulce de leche’s quality. Choosing the right pot size relative to the burner is crucial for successful preparation. Please let us know if this helps, Cheers.

I attempted (am attempting) to make this recipe for my bakery. Knowing that I needed a good deal of the sauce, I tripled the recipe, which made sense to me, but I fear has created issues beyond what I anticipated. It has now been on the stove for 9 hours at low heat.. I have some questions.

1) How low is “low heat”? I am not seeing any sort of simmer. When I turn the heat up a little bit, it fairly quickly starts to crust at the bottom (otherwise, it is not).

2) Your ratios in the recipe above suggest it will have reduced by more than half due to evaporation once it is done. This makes perfect sense to me. At the moment, mine has reduced by perhaps 10%. Do you think it’s a matter of waiting it out? How much has it reduced by the time you get to the 20 minute stirring portion of your recipe?

At this point, I am thinking of starting from scratch with the smaller amount, but I really do need to have greater quantities on hand in order to make this work. Any additional insights you might have would be greatly appreciated!

Thank you for the recipe and for any assistance you might give!

You are most welcome, Heather. So glad you enjoyed the recipe and also the ease of preparation. Can’t wait for you to make it soon. Cheers.

You are most welcome, Diana. So glad you enjoyed the article. Cheers.

Wonderful to hear, Traci. Excited for you to make dulce de leche at home. Cheers.

It is truly addictive, Angela. And, we do the same. Thanks for stopping by. Cheers