Dulce De Leche

mandabears's Note:

I have cousins in Argentina who bring this as a gift every time they visit, but one cousin now lives in NJ and she showed me how to make it myself.

• Total Time: 2 mins
• Prep Time: 1 mins
• Cook Time: 1 mins

Ingredients:

Serves: 4-6

Yield: 14.0 ounces ...

• 1 (14 ounce) can condensed milk (NOT EVAPORATED)
• aluminum foil

Directions:

1. OVEN METHOD:
2. Pour 1 can condensed milk into 9 inch pie pan.
3. Cover with aluminum foil.
4. Put in large pan, roaster pan.
5. Fill large pan with boiling water.
6. Bake at 425°F for 1 hour or until thick and caramel colored.
7. Beat until smooth.
8. MICROWAVE METHOD: Pour 1 can condensed milk into 2 quart glass measuring cup.
9. Cook on 50% power for 4 minutes (stir every 2 minutes until smooth) Then cook on 30% power for 20-25 minutes or until thick and caramel colored.
10. Stir every 4 minutes for first 15 minutes, then every 2 minutes during the last 6-10 minutes.
11. Put in refrigerator covered.
12. Can be eaten over ice cream, with fruit, cake, cookies or with a spoon.

Reviews

[Mommy2two]

I wanted to to make my own dulce de leche, but there are so many different ways to do it I was having a hard time deciding how to do it. I decided to use the oven recipe and poured 3 (14 oz.) cans into a bread pan, placed it in a roasting pan, and then poured warm (but not boiling) water into the roasting pan. Since I had three cans of condensed milk, it took more like 3 hours to get the color I was looking for. I peeked once an hour and stirred with a spoon since it was definitely picking up more color around the edges. I added a couple of cups of water to the roasting pan the second time I checked the dulce de leche. Once I took it out, I whisked in the bread pan and it started out a little lumpy, but I was able to incorporate the lumps and it turned out delicious! So thick and smooth. My three 14 oz. cans of SCM made about 3 3/4 cups of dulce de leche. Thanks for your recipe, I'll be using this method in the future since it worked so well for me! I can't wait to use this in recipes, and on some ice cream!

[Chef #805050]

I used the oven method and it worked out great-- one word of advice for anyone trying it out: make sure your pie pan will fit in the roasting pan before adding the milk or boiling water!

[MrsKette]

In Brazil we use the pressure; the longer you cook, the harder it will get. You can cook long enough to be able to slice it (it also gets darker too).