Easy Dulce de Leche
- Yield:Makes 1 (14-ounce) can
- Active time:15 minutes
- Total time:2 to 3 hours
- Rated:
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How to Make Dulce de Leche From a Can of Sweetened Condensed MilkDulce de leche, straight from the can. [Photographs: Nila Jones]
Dulce de leche is a thick, creamy caramel sauce traditionally made with milk and sugar that are simmered together for seven hours. This much easier method, which calls for simmering a can of sweetened condensed milk in a pot of water for two to three hours, produces absolutely perfect results with not nearly as much time or fuss.
Why this recipe works:
- Because the closed can prevents the sweetened, condensed milk from evaporating as it cooks, the dulce de leche will be thick, pudding-like and super creamy.
- Using this can method produces some of the best results with a minimal amount of time and attention.
Note: Make sure the can is always fully submerged in water, with the water level at least 1 inch (and preferably more) above it. If the can is not fully submerged, it can overheat, tear, and even explode. Also, never try to open a hot can of dulce de leche: Wait until the can has cooled to room temperature before opening it.
Ingredients
- 1 (14-ounce) can of sweetened condensed milk, label removed
Directions
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1.
Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can.
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2.
Set pot over high heat and allow to come to a simmer. Reduce heat and simmer for 2 hours for a lighter caramel, and up to 3 hours for a darker caramel; check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up.
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3.
Using a pair of tongs, remove the can from the water and set on a wire rack to cool to room temperature (important: do not attempt to open the can while still hot, which can cause pressurized hot caramel to spray dangerously).
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4.
Unopened cans of dulce de leche can be stored at room temperature for up to 3 months. To use dulce de leche, open can when cool and scoop out of can; reheat in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency. Dulce de leche can be tranferred to an airtight container and refrigerated for up to 3 weeks.