Dulce de Leche

Name: Dulce de Leche
Prep time: 10 min
Total time: 2 h 45 min
Yield: 1 cup
Ingredients: 1 (14-ounce) can sweetened condensed milk; 1/4 teaspoon fine salt

South American Dessert Candy Sauces Condensed Milk Milk Dairy Caramel Easy

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Rate

1 cup Easy

Total: 2 hrs 45 mins Active: 10 mins

43 Ratings

Ingredients (2)

1 (14-ounce) can sweetened condensed milk
1/4 teaspoon fine salt

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Nutritional Information

Calories212
Fat5.75g
Saturated fat3.63g
Trans fat
Carbs35.99g
Fiber
Sugar35.99g
Protein5.23g
Cholesterol22.49mg
Sodium153.83mg
Nutritional Analysis per serving (6 servings) Powered by

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Dulce de leche is a combination of milk and sugar that has been slowly cooked until the sugars caramelize, producing a thick, creamy, intensely flavored spread. A simple, safe way to make it is by baking sweetened condensed milk in a water bath (no need to constantly monitor the stove or worry about scorching sugar). Dulce de leche is extremely versatile and can be used as an ice cream topping, a dip for fresh fruits, or the filling in Alfajores cookies.

This recipe was featured as part of our Argentine Grilling menu.

by Christine Gallary

Instructions

1Heat the oven to 425°F and arrange a rack in the middle.
2Pour milk into a pie plate and sprinkle with salt. Cover tightly with aluminum foil and place in a roasting pan. Place the roasting pan in the oven and add enough hot tap water to reach halfway up the sides of the pie plate. Bake for 1 hour.
3Remove the roasting pan from the oven and remove the pie plate. Carefully uncover the plate and whisk the mixture until smooth, about 1 minute. Replace the foil and return the pie plate to the water in the roasting pan. Place back in the oven, adding more hot water so that it remains halfway up the sides of the pie plate. Continue to bake until the dulce de leche is dark golden brown (about the color of peanut butter), about 1 1/2 hours more.
4Remove from the oven and transfer the pie plate to a wire rack. Remove the foil and whisk the dulce de leche until smooth, about 3 minutes. Let cool to room temperature, then refrigerate in an airtight container with a tightfitting lid for up to 1 week.

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