Dulce De Leche

Submitted by mandabears

"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."

 

• Ready In: 1hr 1min
• Ingredients: 2
• Yields: 14 ounces sauce
• Serves: 4-6

ingredients

• 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

[Feej3940]

I used this recipe because it had micrwave directions. Very tasty! My only problem was that it got to be a little "crystalized". But that was solved by using a hand mixer while it was still warm. I put this in the fridge & the next day, made ice cream. I added this & some chopped pecans to the ice cream. It was a hit at our dinner party! Some of the Dulce de Leche had settled to the bottom of the ice cream - not much, but that wasn't a problem at all. Very very good. All the recipes I used are in my menu "Mexican Dinner Party". Thank you very much for the alternative cooking methods - I was too scared to try the "heat-in-the-unopened-can" method some had mentioned! :)

 

[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 en Virginie]

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!

 

[EURrosa1]

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).

 

[hannahactually]

I used the oven method and found it superior to every other way of making dulce de leche I've tried before--the microwave method, which always makes me nervous for some reason, and the laborious stovetop method. I hate paying extra for pre-made dulce de leche when I can make my own, especially when it doesn't require hours spent watching the stove. I made this as a filling for bars, and it's totally delicious. Thanks so much for the easiest and most practical dulce de leche recipe I've seen yet! :)