Okay ladies, I’m going to come clean and show you how easy it is to make your own beautiful, creamy, rich, sweet, dense dulce de leche. Use it on ice cream, put it on top of cheesecake, sweeten your coffee with it, drizzle some on fruits, put on waffles – there is no limit to what you can do with your dulce de leche.
Peel labels off the cans.
Place cans in a pot large enough to hold them. Fill one inch past the tops of the cans with cold water. Bring to a boil, then reduce to a simmer. Put lid on the pot.
Meanwhile, bring a kettle to boil with fresh water. Check the cans every 20 minutes or so, and add more boiling water to the pots to keep the cans submerged.
After two hours, drain, and carefully remove the (hot!) cans to the counter. Let them cool for another hour or so.
Open up the cans, and prepare to be dazzled by the creamy and rich brown dulce de leche that pours out of them! Empty them into a mason jar and refrigerate until needed.
Your friends will be begging you for the recipe. You can pretend you were at the stove for hours stirring away, and that’s okay – we won’t tell!
You must be logged in to post a review.
Great and so easy! I have been using it on just about everything and put it into cute little jars as gifts. I did let them cool for an hour in the pan before removing them to completely cool. I’ve made 3 batches in the past month and plan on making many more in the future.
by Hungry Girl In Queens in
Desserts
Prep: Cook:
Serves: 2 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 2 Level: Intermediate
by Tamar | Candidly Delicious in
Desserts
Prep: Cook:
Serves: 12 Level: Hard
Prep: Cook:
Serves: 2 Level: Easy
12 Comments
Leave a Comment
You must be logged in to post a comment.
Emily@ So Domesticated on 11.28.2010
Definitely going to try this!
okilisa on 8.5.2010
I am soooo afraid to do this. I need more affirmation that it will be OK and there will not be an explosion. This stuff looks yummy and I can’t tell you how many recipes I have passed on because they require Dulce de leche. I’m eager to try… just skeered.
sweb4us on 6.13.2010
This stuff is great poured into a pepared pie crust (either cookie-crumb or prebaked) and topped with whipped cream or Cool Whip -> easy peasy caramel pie!
Amy Roddenberry on 3.15.2010
This is soooo easy and extremely delicious!! It’s like Werthers Original. and I can’t wait to use it in my coffee and tryout some recipes with it. Thanks so much!
ameliaknapp on 1.28.2010
This is soooo easy. I was worried that the pressure would cause the cans to explode, but I kept an eye on it and everything was all right. Also, I cut off the heat under the pan and let the cans and water cool down together for an hour or two before removing the cans to the counter. I store it in a gladware container in the fridge and it keeps really well. My boyfriend thinks it tastes like a Werther’s Original, so we now call it Werther’s Cream.