This caramelized milk sweet can vary in texture from a sauce-like consistency to a soft candy. It all depends on how long you cook it. The color, however, will always be a rich caramel color as seen above. Use dulce de leche as a spread on toast, in sandwiches, and between cookies like Alfajores, or you can heat it over a water bath or in the microwave and use as a sauce for ice cream or cake. Some will surely be eaten right off the spoon and we say, be our guest. Sometimes we like to use dulce de leche as a sweetener for coffee. You’ll find this recipe to be very versatile.
- 1, 14 ounce can sweetened condensed milk
- Position rack in center of oven. Preheat oven to 425°F.
- Scrape the sweetened condensed milk into a shallow roasting dish; we use a 9-inch pie plate. Cover tightly with foil, place in a larger pan and fill that pan with hot water reaching halfway up the sides of the smaller pan.
- Bake for about 45 minutes, then check water level and add more if needed. Bake for about 35 to 50 more minutes. Lift the foil carefully as steam may come surging out. The dulce de leche should be thickened and darkened in color. Remove pan from water bath, remove foil and cool to room temperature. Scrape into an airtight container and refrigerate until needed, up to 1 month.
- Make sure to buy sweetened condensed milk (below on right) and not evaporated milk (left and center). They are usually side by side on the supermarket shelf and look very similar in the almost same-sized cans.
Images: Dédé Wilson
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