Content

• Ingredients
• Steps
• Method 1 of 8: At the bank (easiest way)
• Method 2 of 8: Using a water bath
• Method 3 of 8: In a saucepan
• Method 4 of 8: In the microwave
• Method 5 of 8: In the oven
• Method 6 of 8: In a pressure cooker
• Method 7 of 8: Slow Cooker
• Method 8 of 8: Variations
• Tips
• Warnings

Translated from Spanish "Dulce de leche" means milk candy or milk jelly. This thick sauce is very similar to caramel sauce. However, unlike caramel sauce, which is made by heating sugar, dulce de leche is made by heating condensed milk. In Argentina and Uruguay, this dessert is traditional. In our country, we call it simply boiled condensed milk or boiled milk.

Try making this sauce yourself. The process is very simple, but it will take a long time. In this article, you will find several ways to make duce de leche.

Ingredients

• 1 can of condensed milk

Steps

Method 1 of 8: At the bank (easiest way)

This method is suitable for those who have an electric stove or for those whose gas stove will no doubt withstand very long cooking times. This is the easiest way, because you do not need to constantly stir the sauce. However, one way or another, he will need to be looked after.

1. 1 Remove the label from the condensed milk can. We won't need it anymore. If you leave it, it will turn sour in the water and make a mess of water and paper.
2. 2 Use a bottle opener to make two holes in the jar. Punch holes on opposite sides of the top cover. Without these holes, the jar can swell or even explode.
3. 3 Place the jar in a small saucepan and pour the water so that it is three-quarters of the way over the jar. During the cooking process, you will have to add water so that its level is not lower than a third of the can. But at the same time, make sure that the water does not rise higher than 1 centimeter from the top of the can. Otherwise, water can get into the holes that were made in the lid of the jar.
   
   
   • To avoid rattling the jar in the saucepan for many hours, place a rag on the bottom of the pan.
4. 4Place the pot on the stove and set the heat to medium.
5. 5Wait for the water to boil.
6. 6 Reduce heat so the water barely boils. Sometimes condensed milk can be poured out through the holes in the can. In this case, remove it with a spoon, try not to spill milk into the water.
7. 7 Boil condensed milk over low heat. The cooking time depends on what kind of “dulce de leche” you want to get.
   • The soft dulce de leche takes about three hours to cook.
   • Thick "ducche de leche" - about four hours.
8. 8 Use tongs to remove the can of condensed milk from the pan and leave to cool. Be careful, you may burn yourself!
9. 9 Open the jar and pour the contents into the bowl. Above, "duulce de leche" will be more liquid, but inside it will be more elastic and thick. When all the contents of the jar are in the bowl, stir the dulce de leche until smooth.
   
   

Method 2 of 8: Using a water bath

1. 1Place the condensed milk in a small saucepan.
2. 2Place a pot of condensed milk in a large pot of boiling water.
3. 3Boil the condensed milk over low heat for about 1-1.5 hours, or until it thickens and turns caramel brown.
4. 4 Break up the lumps.
5. 5 Put it in the bowl!
   

Method 3 of 8: In a saucepan

1. 1 This method is suitable for those who do not like to cook for a long time on the stove. In this case, the preparation of "dulce de leche" will be much faster, but it will require constant stirring.
2. 2Place the condensed milk (or a mixture of plain milk and sugar) in a small saucepan.
3. 3Put on medium heat and stir constantly.
4. 4Remove the dulce de leche from the stove as soon as you can turn the teaspoon of the cooled dulce de leche upside down and it will not fall out of the spoon.
5. 5Put all the contents of the pot in a bowl and enjoy!

Method 4 of 8: In the microwave

1. 1Place the condensed milk in a large microwave-safe bowl.
2. 2Cook over medium heat for two minutes.
3. 3 Remove from microwave and whisk. Be careful as the contents of the bowl will be very hot.
4. 4Cook over medium heat for another two minutes.
5. 5Remove and whisk again.
6. 6 Cook in the microwave for 16-24 minutes, or until the condensed milk thickens and turns caramel in color, beat every two to three minutes.

Method 5 of 8: In the oven

1. 1Preheat oven to 220 ° C.
2. 2Place the condensed milk in a glass baking dish or shallow baking dish.
3. 3 Place the condensed milk dish in a large skillet or baking sheet. Fill a baking sheet with hot water halfway through the condensed milk pan.
4. 4 Cover the tin with condensed milk tightly with foil and bake for 60-75 minutes. Follow the process, add water as needed.
5. 5Remove the dulce de leche from the oven and cool.
6. 6 Stir until smooth.

Method 6 of 8: In a pressure cooker

The Brazilians and Portuguese often use the pressure cooker to make ducce de leche, because it is fast and safe at the same time.

1. 1 Put a can of condensed milk in a pressure cooker and pour one liter of water into it. Remove the label from the can first and do not make holes.
2. 2 Let the water boil and cook thereafter for 40-50 minutes. The shorter the cooking time, the lighter and softer the dulce de leche will be. The longer you cook, the richer and denser you will get the “dulce de leche”.
3. 3 Remove from heat and let the pan cool completely. Thanks to the device of the pressure cooker, the jar will not explode. However, do not try to open the pressure cooker while it is hot or even warm. In this case, the jar may explode.

Method 7 of 8: Slow Cooker

1. 1Place the can of condensed milk in the slow cooker.
2. 2Add enough water that it almost touches the top of the jar.
3. 3 Cook for 8 hours on a slow setting or until the condensed milk is cooked through. You can open the can and let some milk pour out. This way you can check the consistency and color of the duce de leche. After that, you can cover the open jar with a small piece of paper towel to prevent water splashes from entering the jar.

Method 8 of 8: Variations

• Russian boiled condensed milk or boiled milk is our favorite delicacy. Traditionally used as a filler for "nuts" biscuits.
• Dominican Style: Prepare with equal parts whole milk and brown sugar. Cook on a slow simmer over medium heat until thick yoghurt consistency, then pour into a mold for several hours. The consistency resembles a creamy fudge.
• Cortada -popular in Cuban cuisine. It is an independent dish with a non-uniform consistency.
• Manjar Blanco - popular in Peru and Chile
• Confiture de lay is a special dish in Normandy. It is a mixture of two parts whole milk and one part sugar, which is first boiled and then simmered for several hours.
• The cadget is the Mexican version of the duulce de leche. For its preparation, goat and cow milk are taken in equal proportions. Named after the small wooden boxes in which it was previously packed.

Tips

• If you are cooking dulce de leche in a saucepan, you can add 3 glass balls (neat, of course) to make the stirring process easier.
• When preparing the dulce de leche, remember to add water, which may evaporate in the process.
• Liquid dulce de leche is a great substitute for Nutella or jam in a sweet sandwich.
• Thick dulce de leche is perfect for cream in a cake, or a good interlayer for cookies covered in chocolate or coconut.
• Try using this Spanish dessert as a frosting for your chocolate cake.
• "Duce de leche" can be stored in the refrigerator for about a month if you close it with a tight lid. [5]
• “Duce de leche” is one-sixth of the volume of the initial ingredients (milk and sugar).
• Condensed milk is transformed into "dulce de leche" (or simply boiled condensed milk) by a process called the Maillard reaction, which in turn is similar to but not caramelized.

Warnings

• Do not forget to constantly stir the condensed milk if you are cooking it in a saucepan or the condensed milk will burn even at the lowest heat.
• Do not use a sealed can of condensed milk in the first way. The jar may explode. This may be the most popular way to make boiled condensed milk, but it is very explosive.
• Do not overcook the dulce de leche, especially when using the saucepan method. Condensed milk burns easily.