HOW TO MAKE DULCE DE LECHE
This is basically sweet, caramelized milk. It's so easy and so delicious. I like it better than caramel sauce on anything you'd use caramel sauce, such as on ice cream, toast, cookies, cakes, brownies, or to pour on people.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 3h5m
Yield 8
Number Of Ingredients 3
Steps:
- Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.
- Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.
- Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 26.7 g, Cholesterol 16.7 mg, Fat 4.3 g, Protein 3.9 g, SaturatedFat 2.7 g, Sodium 64.9 mg, Sugar 26.7 g
DULCE DE LECHE
Steps:
- Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.
HOMEMADE DULCE DE LECHE
Condensed milk gets transformed into a rich, decadent sauce that can be enjoyed on its own or in combination with other desserts. Enjoyed throughout Latin America, this streamlined version relies on just one ingredient and a few simple steps.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
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 roasting pan; add enough hot water to come halfway up the sides of the dish. Bake at 425 degrees F until thick and dark amber, about 1 hour 15 minutes. Transfer to a food processor and puree until smooth. Refrigerate until thickened, 1 hour. (Makes about 2 cups.)
HOMEMADE DULCE DE LECHE
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention and stirring. The other uses sweetened condensed milk and a long, though mostly unattended, time in the oven.
Categories Sauce Milk/Cream Dessert Bake Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/4 to 1 1/2 cups
Number Of Ingredients 7
Steps:
- Classic menthod:
- Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3- to 4-quart heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Stir in 1 teaspoon vanilla. Transfer to a bowl to cool. Makes about 1 1/2 cups.
- Sweetened condensed milk method:
- Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.
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.
DIY DULCE DE LECHE
It's astonishing that such a luxuriously smooth, rich, sweet concoction as dulce de leche can be made from just one ingredient, condensed milk -- without even opening the can!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h
Yield Makes 1 1/4 cups caramel
Number Of Ingredients 1
Steps:
- Place a can of sweetened condensed milk (with the label removed) on its side in the bottom of a stockpot filled with water. Gently boil 2 hours, replenishing the water as necessary to keep the pot full and the can submerged. (This prevents it from bursting.) Using tongs, transfer the can to a wire rack and let cool completely before opening. Drizzle the caramel over ice cream, or use it as a filling for sandwich cookies. (Leftover dulce de leche can be stored in the refrigerator in an airtight container and rewarmed in a double boiler or microwave.)
DULCE DE LECHE
Steps:
- Slowly cook 6 cups milk, sugar and vanilla bean to a caramel stage. You must constantly stir or it will burn. Deglaze with remaining 4 cups milk and cream, and boil for 1 minute. Cool. When cold add the 1 1/2 cups of raw milk. Strain, chill and pour into an ice cream maker and process for about 7 to 8 minutes.
HOMEMADE DULCE DE LECHE
This is such a simple sauce to make at home. All you need is a little patience and a good wooden spoon!
Provided by Alex Guarnaschelli
Categories dessert
Time 35m
Yield 1 pint
Number Of Ingredients 2
Steps:
- In a medium, heavy-bottomed saucepan, combine the milk and sugar. Stir thoroughly to blend.
- Place the milk over medium heat and bring it to a boil. Reduce the heat and simmer gently, stirring from time to time. The milk and sugar will become "thin" and then eventually "simmer" back together and turn a light brown color. Continue to cook, stirring from time to time, until it the sauce is golden brown. This whole process takes about 25 to 35 minutes. Transfer to a bowl or jar to cool.
DULCE DE LECHE (FROM SCRATCH!)
This is soooo good! I got this recipe from an Ice Cream Recipe Exchange site. Find the original at http://frozentreats.blogspot.com/2008/09/dulce-de-leche.html. I initially made it for Dulce de leche Ice Cream, but I cooked the left over part into candy. I didn't have any whole milk, so I subbed 2% and half and half and I used 1 tsp pure vanilla extract instead of the vanilla bean. My husband loved the texture and taste! Haven't made the ice cream yet, but this is the best Dulce de leche I've ever had! Cook time varies depending on desired consistency.
Provided by EmJoMay
Categories Candy
Time 1h8m
Yield 2 1/3 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large, heavy pan with tall sides (I'd recommend a stock pot), combine the milk and sugar.
- Split the vanilla bean along its length and scrape the seeds into the pot, then throw in the pod. Bring to a simmer, stirring until the sugar is dissolved.
- When it has reached a simmer, remove from the heat and add the baking soda and water, stirring vigorously.
- When the mixture settles down, return the pan to the heat and bring to a brisk simmer.
- Simmer for about one hour, or until it turns golden brown. You don't have to stir constantly. I worked around the kitchen and stirred it every once in a while.
- After the milk mixture has changed to a deep golden brown check it more frequently. This is where you can decide just how dense and thick you want it to be.
- If you want it pourable, like caramel sauce, wait just until it reaches the consistency of maple syrup - about 20 minutes after the color change - and take it off the heat.
- Strain through a mesh strainer into a glass jar or container and let cool. To make the ice cream, I removed the amount the recipe called for at this stage.
- If you prefer a jam-like consistency to spread on toast, crackers, and anything else you can think of, let it cook longer.
- To make the candy, keep simmering and stir the mixture constantly.
- Once it's the consistency you want, remove from heat.
- Let it cool a bit and then mold it into whatever shapes you'd like.
- Cool candy on wax paper.
Nutrition Facts : Calories 349.7, Fat 8.9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 276.9, Carbohydrate 61.3, Sugar 50, Protein 8
HOMEMADE DULCE DE LECHE ICE CREAM
Make and share this Homemade Dulce De Leche Ice Cream recipe from Food.com.
Provided by cookiedog
Categories Frozen Desserts
Time 9h
Yield 1 1/4 quarts
Number Of Ingredients 5
Steps:
- Fill a large pot 3/4-full with water. Place the unopened can of condensed milk in the water, making sure it is covered completely, and carefully bring to a gentle boil. Reduce heat and simmer for 3 hours, adding more water as necessary. Remove from the heat and let sit until cool enough to handle. Watch the can carefully to make sure it does not start to bulge. If the can does begin to bulge, remove from the heat and let cool. Once cool, punch a small hole in the top of the can, return to the heat, and continue cooking (only partially submerged in water once the can has been pierced). When the can has cooked for 3 hours, set aside to cool completely before opening.
- (If you are uncomfortable using the whole can method, you can cook the condensed milk, out of the can, over a double boiler, stirring every 5 minutes, for about 3 to 4 hours, or until it has achieved a deep golden color. Or, alternatively, purchase canned dulce de leche at your local supermarket.)
- Once the dulce de leche has cooled, make the ice cream base: In a medium heavy saucepan, combine the cream and milk and bring to a gentle boil over medium heat. In a heatproof large bowl, whisk the egg yolks, 3/4 of the dulce de leche, and granulated sugar until smooth and pale. When the milk comes to a boil, whisk 1 cup of the hot cream mixture into the egg yolk-sugar mixture until smooth. Gradually add the egg mixture in a slow, steady stream to the hot cream in the pan, whisking to combine. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, about 2 hours.
- Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. When the ice cream is nearly completely churned, spoon in the remaining dulce de leche to create a swirl in the ice cream. Transfer to an airtight container and freeze until ready to serve.
Nutrition Facts : Calories 2798.8, Fat 197.3, SaturatedFat 117.4, Cholesterol 1663.9, Sodium 682.8, Carbohydrate 215.5, Sugar 193.8, Protein 52.3
DULCE DE LECHE PECAN BARS
Rich, gooey, caramel bars. Found in the Pillsbury November,2006 Holiday Baking booklet. *Caramelized sweetened condensed milk is known as Dulce de leche and can be found in the baking section next to the sweetened condensed milk. May also be found in the ethnic Mexican section. Brand name is Nestle's La Lechera Dulce de Leche.
Provided by beckidid
Categories Bar Cookie
Time 1h
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F. In large bowl, mix flour, oats, brown sugar and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Press 3/4 of mixture in 13X9 pan sprayed with cooking spray. Bake 10 minutes.
- In 1 quart saucepan, heat dulce de leche over low heat 2-4 minutes, stirring frequently.
- Spread dulce de leche over partially baked crust. Sprinkle evenly with toffee bits, pecans and remaining crumb mixture. Bake 20-25 minutes or until golden brown. Cool 15 minutes.
- Run knife around sides of pan to loosen bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.
- *Dulce de leche is caramelized sweetened condensed milk and can be found in the baking section next to the sweetened condensed milk. May also be found in the ethnic Mexican section. Brand name is Nestle La Lechera Dulce de Leche.
Nutrition Facts : Calories 174.3, Fat 9.5, SaturatedFat 4.6, Cholesterol 19.3, Sodium 77.1, Carbohydrate 20.6, Fiber 0.9, Sugar 13.3, Protein 2.5
GOOD EATS DULCE DE LECHE
Make and share this Good Eats Dulce De Leche recipe from Food.com.
Provided by mikey ev
Categories Dessert
Time 3h5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat.
- Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine.
- Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour.
- Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours.
- Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.
Nutrition Facts : Calories 1912, Fat 31.7, SaturatedFat 18.2, Cholesterol 97.6, Sodium 1052.4, Carbohydrate 387, Sugar 388.8, Protein 30.7
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