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.
Notes
Please add extra time to let the can cool down.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.