Reader Henry asks:
Can one reduce the amount of sugar and still be able to make dulce de leche sucessfully, albeit less sweet?
I’ve never tried that. However where dulce de leche is concerned, thickness and sugar content go hand in hand. Subtract sugar and the end product will have a thinner consistency, however you can compensate for that by adding a cornstarch slurry at the very end to firm it up. Thanks for the question!