How To Make Dulce De Leche Recipes

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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

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.

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.)

DULCE DE LECHE



Dulce de Leche image

The name of this caramel-like confection, from Argentina and Uruguay, loosely translates to "milk candy." In a traditional process, sugar and milk are cooked over low heat for hours, until the mixture becomes thick and golden, but you can make your own in under an hour. Use it to make our Pumpkin Bread Pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 4

6 cups whole milk
1 1/2 cups sugar
1/4 teaspoon coarse salt
3/4 teaspoon baking soda

Steps:

  • In a medium saucepan, bring milk, sugar, and salt to a simmer over medium. Remove from heat and whisk in baking soda (mixture will foam). Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl. To store, let cool and refrigerate in an airtight container, up to 2 weeks.

Nutrition Facts : Calories 127 g, Fat 3 g, Protein 3 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

DULCE DE LECHE



Dulce De Leche image

Provided by Florence Fabricant

Categories     dessert

Time 1h30m

Yield 2 cups

Number Of Ingredients 4

1 quart whole milk
2 cups sugar
1/4 teaspoon baking soda
Pinch cinnamon

Steps:

  • Combine ingredients in a large heavy saucepan. Place over medium heat and cook without stirring until mixture boils, 15 to 20 minutes. Briefly remove from heat.
  • Reduce heat to low and cook, stirring frequently with a wooden spoon, 45 minutes to one hour. When mixture becomes a caramel color and is thick enough that you can see the bottom of the pan as you stir, remove it from heat. Use at room temperature or cover and refrigerate.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 1 gram, Carbohydrate 56 grams, Fat 4 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 56 grams

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