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A thick, creamy caramel made by slowly simmering milk and sugar — Argentina's national sweet.
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Dulce de leche means 'sweetness of milk,' and in Argentina it is so much a part of daily life that it could be called a national food. It's spread on bread, sandwiched in alfajores, poured over ice cream — the uses are endless. A popular story says it was born by accident in the 19th century when milk was left to scorch, and today almost every home keeps a jar in the fridge.
Put the milk and sugar in a pot over medium-low heat and stir until the sugar dissolves.
Once it boils, add the baking soda (it will foam up) and turn the heat to low.
Simmer for 1.5–2 hours, stirring from the bottom now and then so it doesn't scorch, until it turns amber and thickens.
It's ready when a spoonful leaves a trail that holds its shape.
Turn off the heat, stir in the vanilla, let it cool slightly, then transfer to a jar.