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How do you make dulce de leche (thick caramel dessert sauce)?

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How do you make dulce de leche (thick caramel dessert sauce)?

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I have two foolproof ways to make insanely delicious thick caramel sauce and neither requires a thermometer.

The first is time consuming and it takes a leap of faith but trust me, it’s the best caramel filling E.V.E.R.

Take an UNOPENED can of sweetened condensed milk and put it in a saucepan.  Add enough water to cover it and boil the SEALED can for 4 hours, refill the water as it evaporates.  After 4 hours, remove the can from the water and open it – you’ll be amazed at the rich, dark, caramel inside the can, warm it can be easily poured over everything and it’ll set up easy in a pie (like my world famous Banoffee pie) where you lay sliced banana on a cooked pie crust and cover it with this cooked caramel, chill and serve. 

You can add a little cinammon when the can is open for a different flavor but just straight it’s magnificent. 

The second method is to add 1 can of evaporated milk, one stick of butter and just less than 1 cup of sugar to a heavy saucepan and boil it like MAD for about 15 minutes, the resultant caramel is rich and delicious and sets up when refrigerated. 

Either method will make you a star, I promise

/Tracy

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If you want to make dulce de leche really quickly, you can put it in the pressure cooker for 20 min. Make sure you let it cool COMPLETELY before opening it or the tins could explode.

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This is the recipe of Dulce de Leche as it is done in Argentina since  200 years ago when it was invented in that part of the World.

You will need the following ingredients:

  • 1 Litre(1/4 Gallon) of whole milk
  • 200 grs  (7,05 Oz) of White sugar
  • 1 teaspoon of vanilla esence
  • 1 tablespoon of baking soda,  previously dissolved in half a tea-cup of water

Put sugar and milk in a copper  saucepan at minimum heat and stir continuously until it boils. Then slowly pour the baking soda mixed with water and the vanilla esence into the saucepan. Go on stiring from time to time.

Once  the mix reduces in volume and starts  turning into a caramel brownish colour, take a small sample with a teaspoon and put it on a clean plate. Let it cool down to evaluate its consistency. When it is firm and does not run along the plate it is ready. Then pass the mix through  a fine mesh and let it cool down completely.

It can be stocked in a clean sealed glass container  and kept in the refrigerador for 20 days to 1 month. It can be used to fill in cackes, pancakes or on toasts for a continental breakfast. Enjoy it!

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Remove from heat and let cool for 10 minutes. Remove cinnamon sticks and stir in the vanilla and the corn syrup. Let cool completely. Serving Suggestions: Dulce de leche is delicious by itself, as a topping for ice cream, spread between cake layers, or even spread on toast. It’s the filling for the popular sandwich cookies alfajores. Try the chocolate variation, which is made by folding melted chocolate into the dulce de leche, and use it to fill chocolate alfajores.

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