Dulce de Leche

December 22, 2009

Dulce de Leche - kvalifood.com

Dulce de leche is an Argentine caramel made by slowly cooking milk and sugar until the milk proteins and sugars undergo the Maillard reaction, turning everything a deep amber color. The from-scratch stovetop method is the traditional approach. The condensed milk method is a widely used shortcut that produces a similar result with far less effort. Both versions are included here.

Spread it on toast, pancakes, or crepes, drizzle it over ice cream or flan, or use it as a filling for alfajores, cakes, and churros. In Argentina it is as common as jam or peanut butter.

Method A: From Scratch (Traditional)

Ingredients

Makes ca. 350-400 ml

1 L whole milk
230 g granulated sugar
1/4 tsp baking soda (sodium bicarbonate)

Directions

Combine the milk, sugar, and baking soda in a large heavy-bottomed pot (at least 4 L capacity - it foams up considerably). Stir to dissolve the sugar.
Bring to a boil over medium-high heat, stirring constantly.
Reduce heat to the lowest setting so the mixture barely simmers. A few lazy bubbles breaking the surface is correct.
Cook for 2.5 to 3 hours, stirring every 10-15 minutes and scraping the bottom and sides of the pot. The mixture will gradually reduce and darken.
In the final 30 minutes, stir more frequently (every 5 minutes) as the mixture thickens and can scorch. It is done when it coats the back of a spoon and has a deep amber-caramel color.
Remove from heat. If there are any lumps, blend briefly with an immersion blender.
Pour into clean jars. The dulce de leche will thicken further as it cools.

Notes

The mixture reduces to roughly a third of its original volume.
If the final result is too thin after cooling, return to the pot and simmer gently for another 15-20 minutes.
Do not increase the heat to speed things up - high heat causes graininess and uneven color.
Store refrigerated, covered, for up to 1 month.

Method B: Condensed Milk (Shortcut)

Ingredients

Makes ca. 300 ml

1 can (397 g) sweetened condensed milk

Directions

Remove the label from the can. Place the unopened can on its side in a large pot.
Fill the pot with water until the level is at least 5-7 cm (2-3 inches) above the can. Place a lid on the pot.
Bring to a boil over medium-high heat, then reduce to the lowest simmer.
Simmer for 2.5 to 3.5 hours depending on desired result: 2.5 hours for a light, pourable caramel sauce; 3 hours for medium spreadable consistency; 3.5 hours for a thick, dark spread.
Check the water level every 30 minutes. If needed, top up with boiling water from a kettle - never add cold water.
When the time is up, turn off the heat and leave the can in the water until both reach room temperature. Do not remove the can while hot.
Once completely cool, open the can and transfer the contents to a jar. Stir until smooth.

Notes

The can must remain fully submerged at all times. An exposed can is a safety hazard.
Never open a hot can. The contents are under pressure and will erupt.
Cooling in the water produces a thicker final product than removing the can to cool on its own.
This method works with multiple cans - just use a bigger pot and more water.
Store refrigerated, covered, for up to 1 month. Unopened cooked cans keep refrigerated for several months.