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Dulce De Leche: All you need is a pot!

While in Argentina, I was talking to a local about dessert and asked them how to make Dulce De Leche. They said there are two methods:

1) put a can of condensed milk in a pot of boiling water for 45 minutes

2) put a can of condensed milk in a fire for half an hour

While both of these methods sounded enticing, I decided to do more research once I returned home. And now having spent some time making Dulce de Leche I am so happy I did not try either method! Firstly because I have no way of making a roaring fire to put the can in and secondly, because with either method the can would have burst under the heat and the pressure!

So here are my suggestions for making home-made Dulce de Leche:

All you need is a can of sweetened condensed milk (not evaporated milk!) and a sauce pan.

1) Take the paper wrapper off of the can and use a can opener to poke 3 holes in the top of the can

2) place the can of condensed milk in the sauce pan and fill the pan with water up to 1/4 inch below the rim of the can

3) Bring the water to a boil and then lower it to a simmer – Keep the water simmering for the next 4 hours (If you want thick, spreadable Dulce de Leche). The can will rattle in the pot as air bubbles release in the water. This is normal.

4) Some of the milk might come out of the holes which is absolutely fine

5) Keep adding water to the saucepan to keep it at 1/4″ below the rim of the can (I did this ever hour)

6) After 4 hours remove the can from the water using tongs and allow to fully cool

7) Once cool, open the can with a can opener and Viola! you have Dulce de Leche

Note: If you want to make a thinner Dulce de Leche to drizzle over desserts, simmer for only 3 hours and when you open the can, mix it well (there will be a watery layer on top of the thick caramel).

¡buen provecho


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