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Dulce de Leche Casero
A rich, creamy, and intensely sweet caramel spread made by slowly simmering sweetened condensed milk. It's a beloved staple in Uruguayan desserts and enjoyed on its own.
đ§ Ingredienser
- 1 can (14 oz / 397g) Sweetened condensed milk
- Water(enough to cover the can by at least 2 inches)
đšâđł Instruktioner
- 1
Prepare the can: Remove the label from the sweetened condensed milk can. Ensure the can is not dented or damaged.
- 2
Boil the can: Place the can on its side in a large, heavy-bottomed pot. Cover the can completely with water, ensuring it is at least 2 inches above the can. Bring the water to a boil over medium-high heat.
- 3
Simmer: Once boiling, reduce the heat to low, maintaining a gentle simmer. Cover the pot partially to prevent excessive evaporation, but ensure steam can escape. Simmer for 2.5 to 3.5 hours, depending on desired color and consistency. For a lighter dulce de leche, simmer for 2.5 hours. For a darker, richer flavor, simmer for 3.5 hours. Check the water level periodically and add more hot water if needed to keep the can submerged.
- 4
Cool down: Turn off the heat and let the can cool completely in the water. This is crucial for safety; never open a hot can of dulce de leche. This can take several hours.
- 5
Serve: Once completely cool, carefully open the can. Stir the dulce de leche until smooth. It can be used immediately or stored in an airtight container in the refrigerator for up to 1 month.
đĄ Proffstips
- âNever use a can that is dented, bulging, or damaged, as it could be a safety hazard.
- âEnsure the water level is always above the can during simmering. If the water evaporates too much, the can could overheat and potentially explode.
- âPatience is key! Allow the can to cool completely before opening.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a quicker, oven-baked version, pour the condensed milk into a baking dish, cover tightly with foil, and bake in a water bath at 400°F (200°C) for about 1.5-2 hours, stirring occasionally, until caramelized.
- Add a pinch of salt for a salted dulce de leche.