How do you make creamy Dulce de Leche on the stove?
Dulce de Leche is a creamy caramel-like paste, best known from Latin America. Creamy, sweet with a full caramel flavor. Delicious on sandwiches, in cakes, over ice cream, brownies, and other delicacies. I think almost everything tastes better with Dulce de Leche. And it's super easy to make your own.
Equipment
- saucepan
Ingredients
- 1 can condensed milk with sugar
Ingredients you need per step are listed below the step in Italic
Instructions
- Remove the label and any glue residue from the can.
- Place in a saucepan and fill with water. The water level above the can should be at least 2 inches (4 cm).1 can condensed milk
- Bring to a boil and lower the heat.
- Simmer the can over low heat for 3 hours. Check every 30 minutes whether there is still enough water above the can. Otherwise, you add extra water.
- Carefully remove the can from the water (it can be very hot) and let it cool on a rack.
- The dulce de leche is ready to be used.
NOTES
1. Explode - There are stories that cans have “exploded”. How can you prevent that? Make sure that the can is always submerged in water (at least one inch / two centimeters). When cooking, it is possible that the can wobbles a little in the pan due to cooking, which gives a popping sound.
If you have a low pan, you can also lay the can on its side (that works just as well).
3 . Too thin - If you let the dulce de leche cook a little too short, it may be too thin. Preheat your oven to 390 °F / 220°C. You can pour the caramel into a baking dish. Cover with aluminum foil. Place the bowl in a larger baking dish and fill it halfway with boiling water. Leave in the oven for 15 minutes. Then check whether it has enough color already. When the color is a caramel color, take it out of the oven and let it cool.
4. Too thick - The caramel paste will thicken slightly as it cools. But that may not be useful for your recipe. Then, heat it over low heat, while stirring, in a saucepan until you have the desired thickness.
5. - Lumps - Lumps may have formed. Stir the dulce de leche well and they will likely disappear. Otherwise, you can lightly heat the caramel cream in a saucepan while stirring. Crystallized sugar and lumps disappear this way.
6. Condensed milk - Make sure you always buy condensed milk with sugar. Otherwise, you can't make dulce de leche. If you want a lactose-free or Vegan variant, you can also use condensed coconut milk with sugar. The color is less deep compared to the one you make with condensed milk, but really tasty!
7. - Storage
- Room temperature - A can of dulce de leche will keep unopened for 3 months at room temperature.
- Refrigerator - Once your can has been opened, you can store it airtight in the refrigerator. It will then stay good for a week.
- Freezing - Allow to cool to room temperature and scoop the dulce de leche into a freezer box. Make sure it is only ¾ full (it will expand when frozen). Freeze. This way the dulce de leche will keep for 3 months. Let it thaw in the refrigerator before using.
Nutrition
Calories: 1271kcal | Carbohydrates: 215g | Protein: 31g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 135mg | Sodium: 503mg | Sugar: 215g | Vitamin A: 1057IU | Vitamin C: 10mg | Iron: 1mg
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