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
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.
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 CUPCAKES
Make and share this Dulce De Leche Cupcakes recipe from Food.com.
Provided by cookiedog
Categories Dessert
Time 35m
Yield 9 cupcakes
Number Of Ingredients 12
Steps:
- To prepare cupcakes: preheat oven to 350°F Line 9 muffin cups with paper liners. Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs and milk, then beat on medium-high speed for two minutes. Add flour, baking soda and salt; beat for an additional minute. Stir in toffee bits. Spoon into prepared tins and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from tins while still slightly warm.
- Frosting: While cupcakes are baking, combine brown sugar, cream and butter in a heavy saucepan to prepare frosting. Bring to a boil over medium-high heat, stirring constantly. Continue boiling without stirring for one minute. Transfer to a mixing bowl and let cool for about 20 minutes. Beat in powdered sugar with an electric mixer until smooth; spread onto cooled cupcakes.
Nutrition Facts : Calories 261.4, Fat 10.5, SaturatedFat 6.2, Cholesterol 73.2, Sodium 290, Carbohydrate 39.4, Fiber 0.4, Sugar 28, Protein 3.3
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
DULCE DE LECHE
It is a delicious carmel spread from Brazil. I got this from a friend who was an exchange student there, it is the most addicting thing ever, watch out, this is NOT low in fat...quite the contrary :)but soooo worth it.
Provided by Meghan
Categories Sauces
Time 4h2m
Yield 10 servings or more
Number Of Ingredients 1
Steps:
- Pierce the top of the can with a bottle opener and remove paper from can.
- Cover top of can tightly with aluminum foil.
- Place in a sauce pan, submerge in water to 1" from the top.
- Boil over med-low heat for 4 hours.
- Open lid of can and place contents in a bowl.
- EXCELLENT for dipping apples, pears, crackers and for spreading of bread and great on ice cream!
Nutrition Facts : Calories 171.7, Fat 4.7, SaturatedFat 2.9, Cholesterol 18.2, Sodium 67.9, Carbohydrate 29.1, Sugar 29.1, Protein 4.2
DULCE DE LECHE
I have cousins in Argentina who bring this as a gift every time they visit, but one cousin now lives in NJ and she showed me how to make it myself.
Provided by mandabears
Categories Sauces
Time 1h1m
Yield 14 ounces sauce, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- OVEN METHOD:.
- Pour 1 can condensed milk into 9 inch pie pan.
- Cover with aluminum foil.
- Put in large pan, roaster pan.
- Fill large pan with boiling water.
- Bake at 425°F for 1 hour or until thick and caramel colored.
- Beat until smooth.
- MICROWAVE METHOD: Pour 1 can condensed milk into 2 quart glass measuring cup.
- Cook on 50% power for 4 minutes (stir every 2 minutes until smooth) Then cook on 30% power for 20-25 minutes or until thick and caramel colored.
- Stir every 4 minutes for first 15 minutes, then every 2 minutes during the last 6-10 minutes.
- Put in refrigerator covered.
- Can be eaten over ice cream, with fruit, cake, cookies or with a spoon.
Nutrition Facts : Calories 339.1, Fat 9.2, SaturatedFat 5.8, Cholesterol 35.9, Sodium 134.1, Carbohydrate 57.5, Sugar 57.5, Protein 8.3
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.
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
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.
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HOW TO MAKE HOMEMADE DULCE DE LECHE - FOOD …
From food.onehowto.com
5/5 (2)Total Time 1 hr
- To start to make homemade dulce de leche pour the milk into a pan and heat over a medium heat until it starts to boil.
- When boiling, lower the heat slightly and add the sugar. Take a wooden spoon and be sure to stir to prevent burning or sticking to the base. Mix until the sugar is well dissolved to make your delicious dulce de leche.
- When the sugar has dissolved properly, add the baking soda and vanilla essence. Vanilla is to taste but we recommend that you do not pour more than one teaspoon, to prevent the dulce de leche flavour from diminishing.
- Keep on stirring the dulce de leche and do not let it boil. Gradually, you will see that the color changes to reach the brown tone that is so characteristic of this dessert. This is a very easy recipe but it can take a while, since the process of integration of the ingredients and formation of the dulce de leche is slow.
HOW TO MAKE DULCE DE LECHE (CROCK POT ... - THE FOOD …
From thefoodcharlatan.com
5/5 (2)Total Time 42 minsCategory DessertCalories 1274 per serving
- Prepare your can:Remove the label. This is optional, but I think it's easier to peel dry paper off of a can than to fish wet particles of disintegrating paper out of hot water when you're done.Clean the glue off the can.
- This is also optional, but every brand of sweetened condensed milk that I tried had such a strong glue attaching the label to the can that afterward, the interiors of my pots (stock pot, Instant pot, and Crock pot) were covered in a grimy film from the glue.
- I used Goo Gone and it took about 2 seconds.Place the can on it's side (not upright) in your pot (Crock pot, Instant pot, or large stock pot).
DIY HOMEMADE DULCE DE LECHE CUPS - ALL FOOD …
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DESSERT CREPES WITH HOMEMADE DULCE DE LECHE | FUN …
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AREQUIPE (DULCE DE LECHE) RECIPE - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
Cuisine ColombianCategory DessertServings 2Total Time 2 hrs 40 mins
- Put all the ingredients in a pot over medium heat, stir until the sugar is dissolved. Reduce heat to low.
- Continue cooking until the milk has reduced and begins to thicken, the color will begin to change from a creamy beige to a caramel hue - it will take between 2 ½ hours and 3 hours for the dulce de leche to be ready.
- During the first hour and a half, you will have to stir from time to time to prevent the milk from overflowing and sticking. During the last hour, you have to stir constantly and be careful so that it does not burn.
SEA SALT DULCE DE LECHE RECIPE - FOOD.COM
From food.com
4.5/5 (4)Total Time 1 hr 10 minsCategory DessertCalories 91 per serving
- Pour one can (400 gr/14 ounces) of sweetened condensed milk ( not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.
- Cover the pie plate snugly with aluminum foil. Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
- Bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
HOMEMADE DULCE DE LECHE - THE PETITE COOK™
From thepetitecook.com
4.4/5 (5)Calories 178 per servingCategory Dessert
- Place the milk and sugar into a large saucepan, and heat over medium-low heat just below a simmer.
- Stir the ingredients until the sugar is fully dissolved, then add the baking soda and stir (it will bubble briefly then it will stabilize).
- Keep the mixture just below a simmer over low heat, stirring every 10 minutes for about 2 hours.
- Once the mixture begins to turn brown, start stirring it continuously and lower the heat to a minimum.
DULCE DE LECHE - TRADITIONAL ARGENTINIAN RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (1)Category DessertServings 1Total Time 35 mins
- Pour the two tablespoons of water into the bottom of a saucepan and thoroughly wet the bottom of the pan with this water.
- Once the preparation begins to boil, lower the heat and simmer over low heat, stirring occasionally for about 45 minutes.
“HOMEMADE” DULCE DE LECHE - THE PIONEER WOMAN
From thepioneerwoman.com
3/5 (2)Category Dessert, Main DishServings 8Total Time 3 hrs 1 min
- Peel the label off the can (or cans!) of sweetened condensed milk, place it in a pot or large saucepan, and cover it with water by 1 to 2 inches.
- Bring it to a very gentle boil, then reduce the heat to LOW, so that the water has a nice slow simmer.
- NOTE: Solid cans (without tab lids) are preferred.***VERY IMPORTANT: Watch the water level and add water if the level of water falls below the top of the cans.
- Very important to keep a watch on the water level!Simmer the can(s) for 2 to 2 1/2 hours for a lighter golden dulce de leche.
RECIPE FOR SALTED DULCE DE LECHE ... - NORDIC FOOD & LIVING
From nordicfoodliving.com
Cuisine AmericanCategory DessertServings 6Total Time 4 hrs
- In a large bowl, add soft butter, eggs, the two types of sugar, vanilla powder, cocoa powder, coffee, flour and salt. Combine well and whisk until the batter is nice and smooth.
DULCE DE LECHE CHEESECAKE RECIPE - FOOD & WINE
From foodandwine.com
5/5 (3)Category CheesecakesServings 8Total Time 10 hrs 10 mins
- Preheat oven to 350°F. Wrap 3 layers of aluminum foil around the outside of a 9-inch springform pan with 3-inch-high sides. Grease pan with butter. Combine graham crackers, 1/4 cup sugar, and salt in a food processor and pulse until crumbly. Add melted butter, and pulse until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake in preheated oven just until golden brown, about 15 minutes. Let cool completely. Reduce oven temperature to 325°F.
- In an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy. Add vanilla and remaining 1 1/4 cups sugar, and beat until combined. Add eggs, 1 at a time, beating until well combined after each addition. Add sour cream, and beat until smooth, about 35 seconds. Measure 1 cup filling, and place in a medium bowl. Add dulce de leche to filling in bowl; whisk until dulce de leche is fully incorporated into filling. Pour plain cheesecake filling into cooled crust. Drizzle dulce de leche filling over top. Using a knife, swirl to create a marbled effect.
- Set cheesecake in a large baking pan. Add hot water to baking pan to come 1 inch up side of springform pan. Bake until almost set (the center will move slightly when the pan is gently shaken) but not puffed, about 1 hour and 30 minutes.
- Let cheesecake cool at room temperature 2 hours. Cover loosely with plastic wrap, and refrigerate until completely cooled, at least 6 hours or preferably overnight. Garnish with sea salt, if desired.
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