Teresa's Recipes
Dulce de Leche
Indulge in the delightful sweetness of Dulce de Leche, a traditional Latin American treat that transforms simple sweetened condensed milk into a luxurious, creamy caramel sauce. This velvety concoction is perfect for drizzling over desserts, spreading on toast, or using as a filling for cakes and pastries. Originating from the Spanish-speaking countries, Dulce de Leche has a rich history and is a beloved staple in many cultures, often made during festive occasions and family gatherings.
Ingredients
- 1 can (14 ounces) Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
Dietary Notes
- Servings: 12
- Dish Type: Sauce
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Calories: 120
- Fat: 1g
- Carbs: 28g
- Protein: 1g
- Sodium: 25mg
- Sugar: 23g
Instructions
- Pour the sweetened condensed milk into a large, heavy-bottomed saucepan to ensure even heat distribution.
- Place the saucepan over low heat. Stir continuously with a wooden spoon or heat-resistant spatula for about 2 hours. Be patient, as this slow cooking process is crucial for developing the rich caramel color and flavor. Avoid high heat to prevent burning.
- Once the mixture thickens and turns a beautiful golden caramel color, remove the saucepan from heat.
- Stir in the vanilla extract and the salt until well combined. The vanilla enhances the flavor, while the salt balances the sweetness.
- Allow the dulce de leche to cool completely in the saucepan before transferring it to a sterilized jar or container. This will help it thicken even more as it cools.
- Store the dulce de leche in the refrigerator for up to 2 weeks, although it’s unlikely to last that long!
Tips
- For a richer flavor, consider adding a pinch of baking soda while cooking. It helps enhance the caramelization process.
- If you prefer a thicker consistency, cook for an additional 15-30 minutes.
- Dulce de Leche can also be made in a slow cooker by placing the can of sweetened condensed milk (unopened) in water and cooking on low for 8 hours.