Easy dulce de leche from sweetened condensed milk
If you are looking for a easy and tried recipe for caramel (dulce de leche) made with sweetened condensed milk this is the place for you. This amazing caramel is a well-known addition to cakes and desserts. It has a very sweet taste and extremely sticky consistency. It is particularly suitable for garnishing desserts such as ice cream or panna cotta or as an addition to coffee or on top of pancakes and waffles. In addition to this it is also perfect for filling cakes, creating creams and frostings and being used in traditional sweet desserts (for example from South America). Preparing it at home is very simple. Just follow this recipe and soon you can enjoy this delicious caramel and maybe finally use the condensed milk that has been laying in your pantry for months.
How to make easy caramel (dulce de leche) with sweetened condensed milk or dulce de leche. Homemade caramel toffee recipe.
Ingredients
- 1 can (about 400 g) of sweetened condensed milk
- 1 tall saucepan
- water
- Instructions below.
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Notes
Please add extra time to let the can cool down.
Instructions dulce de leche – how to make caramel with condensed milk
It is best to prepare this caramel few hours in advance. I recommend preparing it even the day before so that it has time to cool down well.
To prepare this very simple recipe there are three very simple rules that must always be followed.
To prepare dulce de leche you need to use a can that is CLOSED. Don’t worry, it doesn’t explode. The pressure inside the can together with the heat will cause the condensed milk to thicken and caramelize.
The can must always be completely covered with water. If the water evaporates during cooking, add more boiling water.
The can MUST BE COMPLETELY COLD before you are ready to open it. If you open it while it is still hot, you risk serious to burn yourself or even end up with the caramel exploded above your ceiling. Now let’s move on to the recipe.
Easy dulce de leche recipe
Put the condensed milk in a can (the tube is not good) in a tall saucepan and pour water over to cover it completely. Place the lid on the pot but leave space for the steam to escape. Boil the can for 2 – 3 hours over medium low heat. Simmer for 2 hours for light, golden caramel, and up to 3 hours for dark and robust one. Remember that the can must always be covered with water. If necessary, add more water.
After this time, let the can cool completely and then you can open it to find yourself inside a beautiful gold / brown cream.
If you want to make this cream even thicker just pour it into the saucepan and cook over very low heat. Stir continuously, until the part of the liquid evaporates and the caramel has a consistency similar to soft toffee candies.
You can keep your homemade dulce de leche in the refrigerator for many days in a closed container.
lot of love. B.
p.s. If you are looking for a fabulous recipe to use this caramel check out my Marlenka – honey and caramel cake (photo below).
