Easy Dulce De Leche

Photo: Anonymous

Ingredients

Preparation

Remove the label from a can of sweetened condensed milk.

Place the can in a large saucepan filled with water, with at least 3 inches of water above the can. Turn the heat up to boil. Once it comes to a rolling boil reduce the heat to a slow bubble.

Now, allow it to continue lightly bubbling away for 3 - 4 hours. The VERY IMPORTANT thing is to keep adding water, there must always be a couple of inches of water above the can or it could explode!

After three hours, the caramel will be syrupy. After 4 hours it will be thick and gooey.

Once the can has cooled, open it up and dip in a spoon -- extreme lusciousness will be yours.

Tools

Comments

Permalink Emily Heston
June 8, 2010

Throughout the world, milk caramel, or dulce du leche, as it is called in Spain, is known and loved. In France it is called confiture de lait, in Mexico Cajeta. The Portuguese call it Doce de Leite. In Chile it is known as Manjar. A Norwegian version, Hamar pålegg ("Cold cut from Hamar"), better known as HaPå, a is thicker, less sweet version.

By any name this lovely, sticky, caramelised sugar confection is a comforting delight to consume and it couldn't be easier to make. It only requires one ingredient and preparing this delicacy will not dirty any pans.

Permalink Emily Heston
June 8, 2010