Hi Bold Bakers!
There are 2 ways I’ll show you how to make Dulce de Leche:
The first way is simmering milk and sugar in a pot.
- 4 cups (32oz/1000ml) milk
- 1 ¼ cups ((10oz/300g) sugar
- 1 teaspoon vanilla
- Stir together milk and sugar in a heavy bottomed saucepan.
- Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1½ to 1¾ hours. (skim away any foam that forms during simmering)
- After about an hour, stir more often as milk caramelizes, to avoid burning.
- Remove from the heat and stir in vanilla extract.
- Transfer to a bowl to cool. Makes about 1½ cups.
The second way is simmering a can of condensed milk in a pot of water.
- 1 can sweetened condensed milk
- Remove the label from the can of condensed milk. It is no longer needed! If you leave it on, you'll get a papery mess in the water.
- Place the can in a small pot and fill it with enough water to come up to one inch (2.5cm) from the top of the can. You will need to add more water during the cooking process to make sure water doesn't go below this level as it evaporates. Don't let the water come higher than ½ inch (1.25cm) from the top of can, though, as you don't want any getting on the top of the can and going into the holes you pierced.
- To prevent the can from rattling in the water (which can be annoying when you consider that it'll need to be in there for several hours) put a rag under the can.
- Place the pot on your stove and turn it on to medium-high heat.
- Watch the water closely until you see the water come to a simmer.
- Lower the heat to hold the water at a simmer. A soft Dulce de leche takes about 2½ hours.
- Remove the can with tongs or an oven mitt and place on a rack to cool. Be careful when emptying the contents, as you can get burned.
- Open the can carefully with a can opener and pour into a bowl. The top will be more fluid, and there will be thicker, darker chunks at the bottom which will need to be scraped out. When everything is in the bowl, whisk together to make it homogeneous.
SUBMIT YOUR OWN PHOTOS OF THIS RECIPE
3 ImagesSubmit Your Photos
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.