Dulche de Leche
Sweet, thick and rich with caramel notes. What's not to like.
Check out the notes section to see how I made this lactose free.
| Category: | Sauces, Rubs & Marinades |
Ingredients
The Recipe
| 2 cans sweetened condensed milk |
Dulche de Leche Directions
Option 1: Take cans of sweetened condensed milk and remove the label. Place in a large pot and submerge the cans in water to cover them with 1-2 inches (2.5-5cm) water. *Note: Don't use the cans with the pull tab.
Place over medium heat. When the cans begin to boil reduce to simmer and keep an eye on it to see if the water will need to be topped up. You're going to cook this for 2 - 3 hours. 2 hours will give you a light golden colour and 3 will offer a much darker, amber colour with a richer flavour.
Option 2: Preheat your oven to 425°F or 220°C. Pour the sweetened condensed milk into a pie dish or cake pan and cover tightly with tin foil. You're going to want to select a dish that fits inside another dish that you have because the dish with the sweetened condensed milk is going to go into the next dish. Fill the outside dish with water with at least 1inch (2.5cm) of hot water. Bake for 1 hour 45minutes. If you bake it for longer you're going to get a richer colour.
Once you've made the dulche de leche, let it cool. If it isn't at the thickness/consistency you're looking for put it in a double boiler and cook it a bit longer ensuring that you stir it to prevent it from burning. It goes from not quite done to oh, my goodness I've ruined it, very quickly.
Your dulche de leche will last in a sealed container for up to 2 weeks in the fridge.
Notes
*I made my sweetened condensed milk lactose free by opting for option 2. Prior to making the dulche de leche I opened the tins and poured it into a large sealable container and added a few drops of liquid lacteeze. You can purchase this at almost any pharmacy (walmart, loblaws, target...). Give the condensed milk a good stir and let the lacteeze work its magic. The lacteeze eats the lactose sugars making it safe for people with lactose intollerance. And when you're making the dulche de leche after 48 hours, the lacteeze enzyme stops acting and becomes more shelf stable.
