Dulce de leche

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   CARAMEL! Yes, dulce de leche is full of caramel.

 Hi friends!! Welcome to my very first blog post. I have been looking forward for this moment for months.

Making caramel is easier than you think. When I first tasted this recipe, I feel like eating paalkova!! Full of heavenly cream! wow ! Wonderful!!

Yes like our paalkova, Dulce de leche is made by heating the milk for a very very very long time until it thickens and caramelize. This recipe was originated from Argentina. This sweet is made traditionally with milk but, now here we are going to make it in the can, an easy version. Just buy a can of condensed milk and enjoy a can full of caramel.

You all might get confused by seeing two cans in your shop’s diary shelf, namely Evaporated milk and condensed milk. And yes me too!!!!!!! Condensed milk is basically dehydrated (water has been taken out) with tons of sugar added to it while evaporated milk is dehydrated without adding any sugar.

We can make this in microwave, oven, pressure cooker and stove top method. Here I am sharing stove top version. This method works perfect for me.

The Important thing in making this recipe is the water level. Make sure that that can is covered with water at all the times. If not, caramel inside the can may expand and cause it to burst. I’ll always keep a kettle by the side and pour hot water whenever the water level simmers.

Let us start making it!

Dulce de leche
Serves 5
Heavenly caramel in the can!
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Cook Time
3 hr
Cook Time
3 hr
Ingredients
  1. Sweetened condensed milk :1 can
Cooking
  1. Bring water to boil in a large heavy bottomed pan.
  2. Remove the label from the can and carefully submerge the can into the boiling water with a tong.
  3. Cook the can for 3 hours.
  4. Make sure the can is covered with water at all the times.
  5. Use tongs to take out the can and cool down completely.
  6. Scoop out the caramel and store it in an airtight container.
Notes
  1. • Shelf life: 3 weeks in refrigerator.
  2. • The can may roll by its side while cooking. So, make sure the pan is large enough.
  3. • Cool the can completely before you open it or the caramel may bounce like a fountain.
  4. • Consistency depends upon the cooking time. You can cook for 2 hours for a thin caramel and up to 3.30 hrs for a nice thick caramel.
Raghavscookery http://www.raghavscookery.com/
Step wise cooking:

Take a can of sweetened condensed milk.

Remove the label from the can.

Boil water in a saucepan.

While water comes to boil, immerse the can using a tong.

Boil the can for 2.30 hours to 3 hours. The can should always be submerged in water. Add hot water whenever water level comes down. (I have boiled 2 cans)

Take out the can using tongs carefully and let it cool completely.

Here comes the reward for your patience.

Spread it on a bread, cookies or top it on ice cream and cake. I just love to scoop with a big spoon and enjoy it straight.

Go on.. Make it and present this to your loves ones, gift them in a jar full, I promise, they will be super happy.

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