3 ways with Dulce De Leche (milk caramel)Print Recipe

Dulce De Leche is a milk based sauce that originates from Latin America. It is a handy little thing to have around the home, you can serve it on top of ice cream, mix it through ice cream, sandwich cakes and biscuits together and add it to just about anything sweet to make it even sweeter and more delicious. The only problem with having a jar of this on hand is that you will find yourself standing at your open fridge door, spoon in hand and before you know it your stash will be gone. But then you could always make another.

I am not too sure if you have tried the olde world method (pictured above) of boiling a can of condensed milk in its tin – a method fraught with danger and with dangerous repercussions. Well, having decided this is no longer for me, I rustled around and dug up a few alternatives recipes – safe ones. Recipes that will not result in exploding cans, 1^st degree burns to your face/arms or days of scraping caramel off your stove, walls and floors.

Method 1
Preheat the oven to 425° F (220° C). Pour one can (14 ounces) of sweetened condensed milk into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.

Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate. Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).

Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.

Method 2
Pour one can (14 ounce) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.

Remove from heat and whisk until smooth.

Method 3
(this method is the most authentic but beware, it will take 2 – 3 hours of continual stirring)

Place 2 litres of full fat milk (whole milk) is a saucepan, with 500 grams (1.10 pounds) of granulated sugar and 1 teaspoon of sea salt. Stir to incorporate.

On medium-low heat gently bring the mixture to a simmer. Stirring constantly and reduce the milk-sugar mixture. Once the mixture is thick and golden remove from heat. The consistency should be very thick.  

Note for all methods: Store the finished product in an air tight jar in the refrigerator until ready to serve, it will last a month. Warm gently in a warm water bath or microwave oven before using.

And one final thing – if you would like to take a walk on the wild side and try the ‘dangerous’ method, it simply involves placing an unopened can of condensed milk in a saucepan of water, bringing it to the boil and then letting it slowly simmer for 3 hours. The can MUST always be covered with at least 2 inches of water. Also, when the 3 hours is up turn off the heat and allow the can to cool completely before you take it out – it’s almost a day long procedure.

© 2010, Michelle. All rights reserved.