EASY DULCE DE LECHE RECIPE
Dulce de Leche is a thick, creamy caramel sauce popular in Latin American countries. My Pressure Cooker / Instant Pot Dulce de Leche is a shortcut version made with sweetened condensed milk.
Provided by Barbara Schieving
Categories Dessert
Time 1h10m
Number Of Ingredients 3
Steps:
- Pour sweetened condensed milk into a 16 ounce canning jar. Place the lid on the jar and screw on the ring.
- Put a rack in the pressure cooking pot and place the jar filled on the rack. Add 8 cups of water; the water should reach half way up the jar.
- Lock the pressure cooker lid in place, select high pressure and 40 minutes cook time. When the timer beeps, turn off the pressure cooker and let the pressure release for 15 minutes. After 15 minutes, release any remaining pressure.
- Carefully remove the jar from the pressure cooking pot. Let the jar cool for 10 minutes, then using a hot pad, open the lid and whisk until smooth.
Nutrition Facts : Calories 20 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 21 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CARAMEL IN A CAN (DULCE DE LECHE)
Steps:
- Remove label from the can of condensed milk. Place unopened can in a 3 1/2- to 4 1/2-quart slow cooker. Pour water into the slow cooker until the can is completely covered with water. Put lid on the slow cooker.
- Cook on High for 3 1/2 to 4 1/2 hours, making sure the can is always covered with water. Remove hot can with tongs; allow to cool until safe to handle, at least 25 minutes. Open can and pour contents into a lidded bowl. Stir in vanilla extract.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 35.6 g, Cholesterol 22.2 mg, Fat 5.7 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 83 mg, Sugar 35.6 g
SALTED CARAMEL BROWNIES
Provided by Ina Garten
Time 1h
Yield 12 large brownies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
- Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
- In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
- Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!
- As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
- Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine
DULCE DE LECHE
Dulce De Leche is a snack or dessert which is originally from South American, but is now served all over the world. Directly translated Dulce De Leche means candy of milk or milk candy. In this recipe the Dulce De Leche is prepared by slowly boiling a can of condensed milk for some hours. When the condensed milk has cooked from some time it starts to thicken and caramelize and after 3 hours of slowly cooking the milk is turned into a very delicious and thick caramelized milk. The consistency of the caramel is very similar to the texture of Nutella. If you want a thinner caramel sauce you simply just cook it for less time - that's totally up to you.
Yield 2-3 people
Number Of Ingredients 1
Steps:
- Step 1: Remove the label from the can of the condensed milk Step 2: Place the can at the bottom of a saucepan and pour water in it so that the can is completely covered. Step 3: Turn on the heat and let the water boil lightly for about 3 hours. Be careful not letting the pot boil dry. Step 4: When the water has boiled for 3 hours, turn off the heat and let it cool down. Step 5: When the water and can are cooled off, open the can. You now have the most delicious caramel. If the caramel is still a little hot, let it cool off some more and the consistency will be more nice and smooth.
DULCE DE LECHE CHEESECAKE
Recieved this from Taste of Home, and love but caramel and cheesecakes, so this is a natural to save. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing.
Provided by Bonnie G 2
Categories Cheesecake
Time 1h40m
Yield 1 cheese cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 inches up sides of prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
- Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
- Place springform pan in a large baking pan; add 1 inches of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull.
- Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour.
- In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
- In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake. Yield: 16 servings.
- Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.
Nutrition Facts : Calories 322.2, Fat 24.2, SaturatedFat 13.2, Cholesterol 93.2, Sodium 193.7, Carbohydrate 24.6, Fiber 0.9, Sugar 22.1, Protein 4.6
DULCE DE LECHE
There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.
Provided by Food Network
Categories dessert
Time 4h5m
Yield about 1 1/4 cups
Number Of Ingredients 1
Steps:
- For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
- For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
- Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.
DULCE DE LECHE - FUDGE-LIKE VANILLA CARAMEL - IT'S SINFULLY WOND
Good thing Eve didn't have this to dip her apple into or we'd be in a lot of trouble. This is Sinfully, yummy, rich, dreamy & creamy. Great for GODDESS parties! Use to dip rims of martini glasses, top your favorite ice cream. Or if with your favorite someone use as body paint. Caramel is a passion in Argentina, where dulce de leche is originated. This is made in an entirely different manner, then we are used to. Sweet milk (sweetened, condensed milk) is simmered until it becomes thick and golden brown. The resulting caramel has a sweet, milky flavor and a thick, fudge-like texture. This is what dulce de leche ice cream is all about. Try caramel cheesecake. Or use like a fondue by dipping cookies or fruit into it. It's time consuming but very easy. Can be made plain or flavored with vanilla bean (you can see the specks of beans in the pictures) or citrus zest. Try instant coffee/espresso, chocolate, coconut endless possibilities.
Provided by Rita1652
Categories Sauces
Time 2h5m
Yield 10-15 serving(s)
Number Of Ingredients 3
Steps:
- Heat to water in simmer in a double boiler.
- Place sweetened, condensed milk and flavoring in the top of a double boiler and cook for about two hours yes 2 hours , stirring every five minutes. It would be good to set a cooking timer to remind you when to return to the kitchen and stir.
Nutrition Facts : Calories 254.8, Fat 6.9, SaturatedFat 4.4, Cholesterol 27, Sodium 100.8, Carbohydrate 43.2, Sugar 43.2, Protein 6.3
DULCE DE LECHE
Dulce de leche is a Latin American dessert sauce made by cooking milk (leche) and sugar. It looks like caramel, but it's a lot richer and creamier; caramel is made from just sugar and water. You can make dulce de leche by simply cooking sweetened condensed milk. Many recipes call for cooking it in the can, but this method is much safer.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield About 2 cups
Number Of Ingredients 0
Steps:
- Pour two 14-ounce cans sweetened condensed milk into a 9-by-13-inch baking dish. Cover with foil and set in a large roasting pan; add enough hot water to come halfway up the sides of the dish. Bake at 425 degrees F until slightly reduced and dark amber, about 1 hour 15 minutes. (A spotted skin may form on top.) Transfer to a food processor and puree until the skin dissolves and the dulce de leche is smooth. Chill until thickened, about 1 hour.
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- In a microwave safe bowl, combine chocolate chips and butter. Microwave for 30 seconds, then stir. Microwave for 15 seconds, then stir again.
- Add in the dulce de leche, stirring to combine. Microwave for 20 seconds, stirring to combine. Continue microwaving in 20 second intervals, if needed, stirring after each interval until the chocolate is melted and combined with the dulce de leche (you can stir to fully combine or stir just enough to create a swirl pattern).
- Pour into prepared pan, lightly pressing chopped pecans into the top surface. If desired, sprinkle sea salt flakes lightly over the fudge. Chill in refrigerator for at least 2 hours before lifting from pan and cutting into squares.
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