Sauces

Dulce de Leche

Dulce De leche
Dulce De leche

Did you know that Dulce De leche is easy to make. Just follow the step by step procedure and everything will be perfect. This recipe requires no other ingredients but condensed milk in can. And boil it for a certain time…you got yourself the perfect smoothness of Dulce de leche. Just please take note of the precautions when cooking it.

 

 

Ingredients
1 can of sweetened condensed milk – label removed

Mama’s Guide Method:

Place the can on its side in a large pot.
Fill the pot with room-temperature water, making sure the water level is at least 5 cm above the can.

Set pot over high heat and allow to come to a simmer.
Reduce heat and simmer for 2 hours for a lighter caramel, and up to 3 hours for a darker caramel.

Check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up.
Using a pair of tongs, remove the can from the water and set on a wire rack to cool to room temperature.

IMPORTANT ! – Do Not attempt to open the can while still hot, which can cause pressurized hot caramel to spray dangerously!!
Unopened cans of dulce de leche can be stored at room temperature for up to 3 months.

To use Dulce de Leche –
Open can when cool and scoop out of can.
Reheat in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency.

Dulce de leche can be transferred to an airtight container and refrigerated for up to 3 weeks.

The picture shows an easy tear off lid – I would be weary of this – rather make the caramel sauce using an old-fashioned can – that needs a can opener to open – rather safe than sorry !

 

Credits:

Serious Eats

Kulinergresikk

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