Dulce de Leche

by Sara on August 6, 2009

dulce de leche

I’m somewhat ashamed to admit that my introduction to dulce de leche came from Häagen Dazs, but have you had their Dulce de Leche ice cream? If you have, you’ll know what I’m talking about. This particular variety was life-changing. The ice cream itself was tasty, but I was more interested in that dulce de leche ribbon.

When I saw how easy it was to make my own dulce de leche, I knew I was in trouble. If you’ve never experienced this delight, get thee to a grocery store pronto to purchase a can of sweetened condensed milk. Go ahead, I’ll wait.

Now, take your can of condensed milk and remove the label. Take out the tallest stockpot or saucepan you have. Place the can inside the pot and cover with water. Be sure the can is completely submerged and stays that way! (As long as the can is covered with water, you don’t have to worry about it exploding. Just check now and then and add water as necessary.) Bring to a boil and let it continue to boil away for about 3 1/2 hours, then turn off the heat and let the can cool to room temperature (in the water – cooling overnight works well because when you’re not conscious you needn’t worry about fighting your desire to open that can and start digging in with a spoon, right there in the middle of the kitchen, not caring that you’re burning your tongue in the process).

The result? Creamy, rich caramel. What to do with it? Use it as an ice cream topping, slather some on a banana, marble some into a brownie…or simply eat it straight up.

You could also just pop it in the fridge in a covered container and save it for a special recipe that soon will be showcased on this very blog.

{ 5 comments… read them below or add one }

Donna August 6, 2009 at 10:39 pm

I love this stuff, I use it for alfajores.

Laurel August 7, 2009 at 3:43 pm

Now I’ve never made the Dulce de Leche either way but I have seen a recipe somewhere that calls for you to put in in your crockpot, cover with water, go to bed and have some for breakfast. French toast anyone?

Shannon L August 7, 2009 at 9:02 pm

we always keep a jar of dulce de leche in the fridge…i have heard it is good on creamy greek yogurt although i hagve never tried it… i like sticking a spoonful in warm milk and let it kinda of melt into it–so good

Sara August 7, 2009 at 11:27 pm

Donna, I’ve never made those, but I think I’ll have to try them sometime.

Laurel, that would probably beat out coffee for my number one reason to get out of bed in the morning…

Shannon, I’m intrigued by the idea of serving it with Greek yogurt – I think the sweet and tart would balance each other out very nicely.

Tania December 6, 2012 at 6:03 pm

You could also use a pressure cooker and it will be ready it 20-30 minutes!

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