Dulce De Leche
It’s really straightforward: one tin of condensed milk, label taken off, in your biggest stockpot, covered with water, and let it boil. Three and a half hours and there we have it, folks. Dulce De Leche.
Makes 250 ml (8 1/2 fl oz/1 cup).
Ingredients 1
1 tin condensed milk
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
Remove the label. Put the tin on its side into a large heavy-bottomed saucepan. (Putting the tin on its side stops it bouncing around quite so much.)
Cover the tin completely with water, with at least 10 cm (4 in) of water above the tin, and put the saucepan over a medium heat.
Let the water come to a boil and let it remain on a low boil for 3½ hours.
Check the saucepan at least every half an hour, and top up with boiling water from the kettle as often as required to keep the tin covered by 10 cm (4 in) water. Do not let the tin boil uncovered by water. I also strongly recommend a 100 per cent covering of the tin with water at all times (like, don’t doze off or go cuddle a sick kid because if there’s boiling hot caramel inside the tin and no water outside because you’ve let it boil dry, I’m pretty sure the tin could explode.
At 3½ hours, turn the heat off and leave the tin in the cooling water until the water is completely cold – for about 8–12 hours, or overnight.
Remove the cold tin, open and spoon out the dulce de leche into a jar or container. It keeps refrigerated for 6 weeks.
Buena Vista Farm's tips
Don’t ever open a hot tin of dulce de leche, as this could result in burns. Always leave the caramel to cool completely in the tin before opening.
Now what do you do with it? Eat it by the spoonful and fall into a sugar coma?
Alternatively
• Drizzle it over your tray of Brownies before baking.
• Spoon it over ice cream.
• Warm it up again and pipe it in skinny ribbons over the top of a baked cheesecake, again before baking.
• Use it as the caramel in a slice.
• Put it in shortcrust tart cases.
• Roll it into balls, refrigerate, drop the cold balls into melted chocolate, refrigerate and enjoy something very close to a cobber or Fantale.
