Easiest Homemade Dulce de Leche (Milk Caramel)

 

 

Today’s “project” is making Dulce de Leche (Milk Caramel). That’s right – I’m making my own. Of course, I’m cheating – and you can, too, and still wind up with an end result that’s as sweet, caramel-ly (yes, I know that’s not a word), and infinitely satisfying as if you’d stood over the hot stove stirring milk and sugar together for hours. There’s no excuse – or reason – to buy the commercial brands in the store. They’re full of additives and preservatives that you don’t need. The only ingredients listed should be milk and sugar!

If you’ve got a can or two of sweetened condensed milk in the cupboard, do this right now while you’re watching The Game. Then you can tell everyone that you really accomplished something today! It’ll be our secret.  😉

Dulce De Leche

Ingredient:

• 1 or 2 (or more!) cans of sweetened condensed milk

Preparation:

Fill a large saucepan with water and bring to a boil. Remove all labels from the cans of sweetened condensed milk, and put the unopened can(s)  in the pot of boiling water. Cover the pot and reduce the heat slightly so that the water continues to boil a bit less violently. Allow to boil for 2 hours, taking care to keep the water level over the tops of the cans at all times. Keep a kettle of hot water available to top off the pot when the water level drops.

Notice I said “when the water level drops.” It will. Check on the pot every 15 – 20 minutes (maybe during commercial breaks while you’re watching The Game) and top off the pot when needed. Do not allow the pot to boil dry, as it’s possible that the can(s) could explode. I’ve never had it happen to me, but I’m paranoid. A little paranoia is never a bad thing.

Remove the can(s) from the water and allow to cool before handling. If not using right away, you should probably mark the contents on the can. I keep mine in the refrigerator, just to be on the safe side (see previous paragraph regarding “paranoia”). Once opened, you should transfer it to a sealable container and refrigerate. It’ll keep for months unopened, and weeks after opening… if it actually lasts that long!

When you want to use some, open a can of your now-dulce de leche, spoon some out into a microwave-safe bowl. It will be really thick. Microwave on high for 15 seconds, give it a stir, and microwave for another 10 seconds. Repeat if necessary to get the spreadable or drizzly consistency you need. It will set up once cooled, so save this step for the last moment before serving.

What can I do with it?

Alfajores – South American Shortbread Cookies filled with Dulce de Leche

Apple Cream Napoleons with Dulce de Leche – easy and quick to make with Freakin’ Flamingo Apple Ginger Jam (or your favorite), cream cheese, and frozen puff pastry sheets!

If you have Dulce De Leche on hand, you’ll never be at a loss for a last-minute dessert. And with the holidays approaching, expect the unexpected!

Okay Caramel and Dulce de Leche fans – What do you like to do with it?