What is dulce de leche? While often called Mexican caramel, it’s based on the Maillard browning of dairy rather than the caramelization of sugar. That may sound like a technicality, but it gives dulce de leche a sweet and mellow, toffee or butterscotch-like flavor without the bitterness associated with caramel (i.e., burned sugar). Traditional methods made with fresh milk can take seven hours or more, while starting with a can of sweetened condensed milk drops the time down to two to three hours. It’s a no-fuss approach to this rich and creamy sauce.
Yield:Makes 1 (14-ounce) can
Active time:
15 minutes
Total time:2 to 3 hours
Rated:
Ingredients
- 1 (14-ounce) can of sweetened condensed milk, label removed
Directions
- 1.
Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can.
- 2.
Set pot over high heat and allow to come to a simmer. Reduce heat and simmer for 2 hours for a lighter caramel, and up to 3 hours for a darker caramel; check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up.
- 3.
Using a pair of tongs, remove the can from the water and set on a wire rack to cool to room temperature (important: do not attempt to open the can while still hot, which can cause pressurized hot caramel to spray dangerously).
- 4.
Unopened cans of dulce de leche can be stored at room temperature for up to 3 months. To use dulce de leche, open can when cool and scoop out of can; reheat in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency. Dulce de leche can be tranferred to an airtight container and refrigerated for up to 3 weeks.
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