Description
This recipe transforms a can of sweetened condensed milk into a rich, creamy caramel through slow simmering. Known as ‘dulce de leche’ or condensed milk caramel, it is a versatile sweet spread or dessert topping with a deep caramel flavor and smooth texture.
Ingredients
Scale
Ingredients
- 1 can (14 ounces) sweetened condensed milk (unopened)
Instructions
- Prepare the Pot: Place the unopened can of sweetened condensed milk on its side in a large pot or saucepan. Ensure the can is fully submerged in water by at least 1-2 inches to prevent it from overheating or burning. You may need to use a rack at the bottom to keep the can off direct contact with the pot base.
- Simmer Low and Slow: Bring the water to a gentle simmer over medium heat. Maintain a low simmer and cook the can for 8 hours (480 minutes), adding boiling water as necessary to keep the can completely covered at all times. This slow simmering heats the condensed milk evenly, causing it to caramelize gradually into a thick, golden dulce de leche.
- Cool Safely: After 8 hours, carefully remove the can from the water using tongs. Let the can cool completely at room temperature before opening to avoid hot caramel splattering or burns. Once cooled, open the can to reveal thick, creamy caramel ready to use.
Notes
- Do not open the can while it is hot as the caramel inside is under pressure and may cause burns.
- Ensure the can is always fully submerged in water during cooking to avoid the risk of explosion.
- You can use dulce de leche as a topping for ice cream, spread for toast, or as a filling for pastries.
- Leftover dulce de leche can be stored in an airtight container in the refrigerator for up to two weeks.
- Cooking times can be adjusted for a thinner or thicker caramel; less time for softer caramel, more time for thicker texture.
