Dulce de Leche, South American Milk caramel is a decadent extravagance. I made it once before here, but that was definitely a practice run, compared to this:
I think that the picture says it all. Rich, thick milky caramelised goo. Oh yeah!
Last time I cooked the condensed milk in a bain marie in the oven, which required a lot of attention (and washing up). This time I ignored everything that my Mother ever told me, and boiled a whole unopened tin (well, two actually) of condensed milk. I know, it is dangerous, but I survived, and have this delicious dulce de leche to show for it 
Not much of a recipe to it, just ensure that you have a big enough pot so that there is at least a few centimeters of water covering your tin at all times, I think the explosion risk is much higher if your tin isn’t completely submerged. So:
- Get a ginormous pot.
- Peel the labels of your tin(s) of condensed milk
- Put tins in pot
- Cover with water
- Put on medium-low heat. You want to bring it up to a simmer
- Simmer. I cooked mine for about 2.5 hours, and it came out perfectly!
- Remember to check regularly to ensure water level is kept as high as possible
- Cool tin before opening. Another danger is opening the tin when it is hot
- Get Spoon
- Eat!
I highly recommend this method of cooking caramel. If you do it properly then I think that the danger is low, and there is little to no clean up required, and you get this amazing caramel. Do it.
13 Comments
Ooh – looks amazingly rich! You ate it just straight? Sugar overload?
My mum used to boil tins of condensed milk all the time without a second thought. She’d do it to warm up cans of other things when camping too. Now that I think about the method does sound rather dangerous, but it does make great caramel.
so simple! i’ve seen so many dulche de leche posts around and have been so tempted to try them, but the fear of explosions has held me back.
yours does look fantastically thick…
This looks so dangerous and not because of the potential for exploding tins!
oh wow – what did you do with the rest you didn’t eat it all did you ??
i definitely want to try this at home – but what to have it with, and what to do with left overs??
How easy is this! Why did you use 2 cans though – there must be heaps in just one tin?
Wow, your caramel looks divine…and so easy too. I’m going to have to give it a try.
Forager: Oh my, no! The spoon was just for the photo (and a joke
) I tasted it, and it went inside some lovely baby birthday cakes.
Arwen: Oh, a thrillseeker
My mum always told me not to!
shez: I think that the fear of explosions should always be there
I’ve heard that setting them on a rack so they are off the bottom of the pan helps, too.
Reemski: Oh, it is dangerous. We have been eating the birthday cakes for dessert, and my partner tops them with an extra spoonful of dulce de leche, I’m glad it is getting eating
Betty: I think you found the cakes
I have an idea for a decadent brioche and butter pudding, which should use up most of the rest of the first tin.
Belle: Yeah, there is a huge amount in one tin, but my pot was really big (I could have cooked 5 tins at once, I think) and it seemed such a waste of time and energy for only one measly tin. I haven’t opened the other one, it is just chilling out in the fridge at the moment, guess I will see how long it lasts
Hedonistic Hostess: Do try, as long as you know the dangers
Ok, this looks so exquisite! I’ve been pondering the idea of making alfajores cookies again and this is just the recipe I’ll need for the filling. Lovely.
Oh holy mother of all that is holy! I loveloveLOVE dulce de leche made like this. Eaten with a spoon and the heady sense of sugar-loaded euphoria which is sosoSO worth the exploding-can paranoia!
lisa: Oh, I just saw a recipe for alfajores (though I have no idea how to pronounce it) and I think I might make them for an upcoming dinner party, they look wonderful
Miss_Om: Olivia you are great! Just don’t go boiling any tins when you are on a sugar high, now that could end in disaster
Hi Lilly,
it looks delicous! How long can I keep the can in the fride once opened?
best regards,
Ewa
I must try this. *adds this to the list*
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