Milk Chocolate Dulce de Leche

• Endangered Species milk chocolate, Scharffen Berger Milk Chocolate, or Valrhona Jivara Lactee
• 4 cups whole milk
• 1 1/2 cups sugar
• 1/2 teaspoon baking soda
• 1 vanilla bean, scraped and seeded
• 1/2 teaspoon kosher salt
• 3 ounces milk chocolate, finely chopped

1. Stir together the milk, sugar, baking soda, vanilla bean pod and seeds, and salt in a large saucepan.
2. Bring to a boil over medium heat; the mixture will bubble up high.
3. Stir and turn the heat to low.
4. Then let the sauce simmer.
5. Skim it occasionally with a strainer to remove the milk scum, and stir the bottom of the pan with a wooden spoon or heatproof spatula to make sure the milk solids dont scorch.
6. After about an hour, remove the vanilla bean pod.
7. The sauce will slowly turn light brown, reduce, and turn honey-colored.
8. You want it to reach a dark amber color but still be pourable.
9. The total cooking time is about 1 1/2 to 2 hours.
10. For a thin, sweet sauce, 1 1/2 hours will do it.
11. If you like a thicker texture, keep cooking all the way to 2 hours.
12. Once youre reached an amber color and a suitably thick texture, take the sauce off the heat and allow it to cool for 5 minutes.
13. Put the milk chocolate in a small bowl.
14. Pour the dulce de leche mixture over it and stir until the sauce is smooth.
15. Serve immediately or store in the refrigerator for later use (such as making Fudgey Hearts of Darkness, page 36).

milk chocolate, milk, sugar, baking soda, vanilla bean, kosher salt, milk chocolate

Taken from www.epicurious.com/recipes/food/views/milk-chocolate-dulce-de-leche-375806 (may not work)