Dulce De Leche is a rich caramel sauce topping for cakes, ice cream, cookies or any type of a dessert, and it’s simply divine! In California we can buy it pre-made. It’s usually near the baking section by the sweetened condensed milk. It’s not something I usually stock in my pantry, but of course at 10:00 pm one evening I wanted to experiment with it, and I wished I had a can stashed away. Instead of scrapping my idea and waiting to buy a pre-made can of Dulce De Leche, I searched on the internet for a recipe. I was surprised to learn that it’s fairly simple to make, and I had the two main ingredients; sweetened condensed milk, and evaporated milk. I experimented with two different techniques, the stovetop and the microwave. There’s a great guide on About.com, which also includes a third method of caramelizing the condensed milk right in the can. That process takes about four hours, so I crossed that off my must try list pretty quickly.
Both the microwave and stovetop approach still takes patience, so don’t be in a rush. You’ll be beyond pleased with your homemade Dulce De Leche! Store in the refrigerator for up to one month.
Store in the refrigerator for up to one month.
This is where you really have to exercise your patience. Grab a stool, chat on your phone, turn up the music….
pour yourself a glass of wine, and keep stirring!!
You should have tasted this a couple of times by now, and I know you want to lick that spatula…no one is watching 🙂
For the stovetop method I doubled the recipe and used the lower sugar condensed milk. Now my homemade Dulce De Leche is ready for another creation! I will be sharing the inspiration for this recipe in my next post!
I also added it to my coffee….oh, sweet heaven.