Dulce de leche in Spanish is a milk-based sauce. Found as both a syrup and a caramel candy, it is prepared by slowly heating sweetened milk to create a product that is vaguely similar in taste to caramel. It is also the basis for the elaboration of many sweets and desserts which form part of the classics of the Argentinian, Colombian, Paraguayan, Chilean, Peruvian, Uruguayan and Brazilian (doco de leite in Portuguese) cuisine.
You will need a can of sweetened condensed milk, not evaporated.
Place unopened can in the bottom of a very deep pot. Cover with water so that the water is inches above the can. Bring the water to a boil and then simmer for 3 hours.
YOU MUST MAKE SURE THAT THE CAN IS ALWAYS TOTALLY COVERED WITH WATER. NEVER LET THE WATER LEVEL GET DOWN TO THE TOP OF THE CAN, BECAUSE THIS COULD CAUSE THE CAN TO EXPLODE.
Let the can cool for hours before opening. If you do not do this, some of the caramel might shoot up and hurt you. We usually cool it over a day before opening.
This is a cool present to give away at any time of the year. A lot of people do not know how to make dulce de leche and it is such a treat to receive one even if they know how to make it. As it takes hours to simmer, it makes receiving it a treat. The can can keep for a long time in the fridge or longer if you do not open the can. The label will be removed during simmering, make you own label and 'customize' this little treat.
Place unopened can in the bottom of a very deep pot. Cover with water so that the water is inches above the can. Bring the water to a boil and then simmer for 3 hours.
YOU MUST MAKE SURE THAT THE CAN IS ALWAYS TOTALLY COVERED WITH WATER. NEVER LET THE WATER LEVEL GET DOWN TO THE TOP OF THE CAN, BECAUSE THIS COULD CAUSE THE CAN TO EXPLODE.
Let the can cool for hours before opening. If you do not do this, some of the caramel might shoot up and hurt you. We usually cool it over a day before opening.
2 comments:
We think Dulce de Leche is the ultimate sweet treat. It is a rich and creamy toffee sauce and comes all the way from Argentina, made to an original recipe.
you can make dulce de le che faster by submerging a can into a pressure cooker, lid on for one hour starting from when it whistles or sizzles.
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