Homemade Dulce De Leche Recipes

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HOMEMADE DULCE DE LECHE



Homemade Dulce de Leche image

Condensed milk gets transformed into a rich, decadent sauce that can be enjoyed on its own or in combination with other desserts. Enjoyed throughout Latin America, this streamlined version relies on just one ingredient and a few simple steps.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield About 2 cups

Number Of Ingredients 0

Steps:

  • Pour two 14-ounce cans sweetened condensed milk into a 9-by-13-inch baking dish. Cover with foil and set in a roasting pan; add enough hot water to come halfway up the sides of the dish. Bake at 425 degrees F until thick and dark amber, about 1 hour 15 minutes. Transfer to a food processor and puree until smooth. Refrigerate until thickened, 1 hour. (Makes about 2 cups.)

HOMEMADE DULCE DE LECHE



Homemade Dulce de Leche image

Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention and stirring. The other uses sweetened condensed milk and a long, though mostly unattended, time in the oven.

Categories     Sauce     Milk/Cream     Dessert     Bake     Simmer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 1/4 to 1 1/2 cups

Number Of Ingredients 7

Classic method:
4 cups milk
1 1/4 cups sugar
1/4 teaspoon baking soda
1 teaspoon vanilla
Sweetened condensed milk method:
1 (14-ounce) can sweetened condensed milk

Steps:

  • Classic menthod:
  • Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3- to 4-quart heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Stir in 1 teaspoon vanilla. Transfer to a bowl to cool. Makes about 1 1/2 cups.
  • Sweetened condensed milk method:
  • Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.

QUICK DULCE DE LECHE



Quick Dulce de Leche image

Ready in just 10 minutes! Serve with Roasted Apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1/4 cup

Number Of Ingredients 2

1/2 cup nonfat sweetened condensed milk
2 tablespoons sugar

Steps:

  • In a small saucepan, combine the milk and sugar and cook over medium heat until reduced by half, about 10 minutes. The mixture will turn the color of peanut shells.

DULCE DE LECHE



Dulce de Leche image

There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.

Provided by Food Network

Categories     dessert

Time 4h5m

Yield about 1 1/4 cups

Number Of Ingredients 1

One 14-ounce can sweetened condensed milk, unopened

Steps:

  • For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
  • For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
  • Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.

HOW TO MAKE DULCE DE LECHE



How to Make Dulce de Leche image

This is basically sweet, caramelized milk. It's so easy and so delicious. I like it better than caramel sauce on anything you'd use caramel sauce, such as on ice cream, toast, cookies, cakes, brownies, or to pour on people.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 3h5m

Yield 8

Number Of Ingredients 3

1 small finishing nail
1 (14 ounce) can sweetened condensed milk
3 cups water, or more as needed

Steps:

  • Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.
  • Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.
  • Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.

Nutrition Facts : Calories 157.3 calories, Carbohydrate 26.7 g, Cholesterol 16.7 mg, Fat 4.3 g, Protein 3.9 g, SaturatedFat 2.7 g, Sodium 64.9 mg, Sugar 26.7 g

DULCE DE LECHE (FROM SCRATCH!)



Dulce De Leche (From Scratch!) image

This is soooo good! I got this recipe from an Ice Cream Recipe Exchange site. Find the original at http://frozentreats.blogspot.com/2008/09/dulce-de-leche.html. I initially made it for Dulce de leche Ice Cream, but I cooked the left over part into candy. I didn't have any whole milk, so I subbed 2% and half and half and I used 1 tsp pure vanilla extract instead of the vanilla bean. My husband loved the texture and taste! Haven't made the ice cream yet, but this is the best Dulce de leche I've ever had! Cook time varies depending on desired consistency.

Provided by EmJoMay

Categories     Candy

Time 1h8m

Yield 2 1/3 cups, 4-6 serving(s)

Number Of Ingredients 5

1 quart milk, preferably whole, organic and as fresh as possible
1 cup granulated sugar
1 vanilla beans or 1 teaspoon pure vanilla extract
1/2 teaspoon baking soda, dissolved in
1 tablespoon water

Steps:

  • In a large, heavy pan with tall sides (I'd recommend a stock pot), combine the milk and sugar.
  • Split the vanilla bean along its length and scrape the seeds into the pot, then throw in the pod. Bring to a simmer, stirring until the sugar is dissolved.
  • When it has reached a simmer, remove from the heat and add the baking soda and water, stirring vigorously.
  • When the mixture settles down, return the pan to the heat and bring to a brisk simmer.
  • Simmer for about one hour, or until it turns golden brown. You don't have to stir constantly. I worked around the kitchen and stirred it every once in a while.
  • After the milk mixture has changed to a deep golden brown check it more frequently. This is where you can decide just how dense and thick you want it to be.
  • If you want it pourable, like caramel sauce, wait just until it reaches the consistency of maple syrup - about 20 minutes after the color change - and take it off the heat.
  • Strain through a mesh strainer into a glass jar or container and let cool. To make the ice cream, I removed the amount the recipe called for at this stage.
  • If you prefer a jam-like consistency to spread on toast, crackers, and anything else you can think of, let it cook longer.
  • To make the candy, keep simmering and stir the mixture constantly.
  • Once it's the consistency you want, remove from heat.
  • Let it cool a bit and then mold it into whatever shapes you'd like.
  • Cool candy on wax paper.

Nutrition Facts : Calories 349.7, Fat 8.9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 276.9, Carbohydrate 61.3, Sugar 50, Protein 8

DIY DULCE DE LECHE



DIY Dulce de Leche image

It's astonishing that such a luxuriously smooth, rich, sweet concoction as dulce de leche can be made from just one ingredient, condensed milk -- without even opening the can!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h

Yield Makes 1 1/4 cups caramel

Number Of Ingredients 1

1 can of sweetened condensed milk

Steps:

  • Place a can of sweetened condensed milk (with the label removed) on its side in the bottom of a stockpot filled with water. Gently boil 2 hours, replenishing the water as necessary to keep the pot full and the can submerged. (This prevents it from bursting.) Using tongs, transfer the can to a wire rack and let cool completely before opening. Drizzle the caramel over ice cream, or use it as a filling for sandwich cookies. (Leftover dulce de leche can be stored in the refrigerator in an airtight container and rewarmed in a double boiler or microwave.)

CHOCOTORTA



Chocotorta image

This no-bake chocotorta is thrown together with everyday staples from the Argentine pantry. The rich, chocolatey cake is often served as a birthday cake.

Provided by Rachel Tolosa Paz

Yield Serves 12

Number Of Ingredients 12

4 cups (1 liter) whole milk
10½ oz. (300 g) granulated sugar
¼ tsp. baking soda
Pinch of salt
Butter, for greasing
1 lb 2 oz. (500 g) cream cheese
1 lb 2 oz. (500 g) Dulce de leche
1 Tbsp. unsweetened (Dutch) cocoa powder
1 cup whole milk
14 oz. (400 g) Chocolinas or plain uncoated chocolate cookies
7 fl. oz. (200 ml) heavy cream
14 oz. (400 g) dark chocolate (at least 70% cocoa solids), broken into small pieces

Steps:

  • Heat the whole milk, sugar, baking soda, and pinch of salt in a heavy-based saucepan over high heat. Just before the mixture comes to the boil, reduce the heat to very low, ensuring that the mixture maintains a very gentle simmer (you may need to adjust the heat accordingly). Cook, stirring often, for about 1 hour, in which time the mixture will darken and thicken. From this point, stir the mixture frequently to avoid it catching and burning. Continue stirring for 20-30 minutes, until the mixture is thick and toffee-colored.
  • To test if the dulce de leche is ready, place a spoonful on a cold saucer or plate. Allow it to cool and thicken, then run your finger through the centre of the dulce de leche. If the mixture doesn't pool back, it is ready. Transfer to a bowl and allow to cool completely.
  • Transfer the dulce de leche to a very clean and dry glass jar. It will keep in the fridge for 2-3 weeks.
  • Lightly grease a 8¾-in springform cake tin and line the base and side with baking paper.
  • Place the cream cheese and dulce de leche in a bowl and use electric beaters to beat until well combined. Set aside.
  • Whisk the cocoa powder and milk in a bowl, until the cocoa is dissolved. Dip one-third of the biscuits in the cocoa milk for just a few seconds, then transfer to the base of the prepared tin.
  • Spread one-third of the dulce de leche mixture over the biscuits, then repeat with two more layers of dipped biscuits and dulce de leche. Set aside in the fridge.
  • To make the ganache, place the cream in a saucepan over medium heat. When the cream is warm, but not boiling, remove from the heat and add the chocolate but do not mix or beat. Set aside for 10 minutes, then gently stir until smooth and glossy. Pour the ganache over the chocotorta and return to the fridge for at least 6 hours or overnight to set.
  • Remove the chocotorta from the tin and gently remove the baking paper. To serve, warm a knife in hot water, then dry and cut the cake into thick slices.

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DULCE DE LECHE - TRADITIONAL ARGENTINIAN RECIPE | 196 FLAVORS
2018-11-30 If this same dulce de leche (made from goat’s milk) is prepared in the oven, allowing the sweetened milk to evaporate and scorch, people talk about cajeta quemada or dulce de leche horneada. If whole cow’s milk is used, then it is simply called dulce de leche. In Cuba, people enjoy fanguito. In Chile and Panama, dulce de leche is called manjar.
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Top Asked Questions

How to make dulce de leche with milk?
Start by combining the milk, sugar, and baking soda in a saucepan to create dulce de leche the old-fashioned method. Bring to a boil, then reduce to a low heat. Make sure the milk mixture is stirred often. Simmer the milk for 12 to 14 hours, or until it has thickened and browned.
How long should I Cook dulce de leche?
Additionally, if you make dulce de leche from scratch it requires at least two hours of active stirring. I prefer the more passive method of simply letting the oven do all the work. How Long Should I Cook the Condensed Milk? Many dulce de leche recipes recommend cooking in a water bath for 2 hours. While this will work, I personally prefer 3 hours.
What is dulce de leche sauce made of?
Dulce de leche (cooked condensed milk) is a thickened caramel-like sauce that’s made out of milk and sugar. In other words, it’s sweetened condensed milk heated until it thickens and caramelizes.
Can you make dulce de leche in an Instant Pot?
There are several ways to achieve Dulce nirvana, from the stovetop, to the oven or using your Instant Pot. Cooking times will vary depending on the method you choose. Dulce de leche is a thick, rich caramel sauce made from one ingredient — sweetened condensed milk.

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