Dulce de leche, a popular sauce in South America and some European countries, can be used not only as a spread on toast and other foods, but also in desserts and dishes.

When making dulce de leche, it’s important to simmer it slowly and carefully to avoid burning. For a more convenient method, buy a can of condensed milk and place it in a pot to boil for a simple dulce de leche.

Dulce de leche Recipe

Ingredients:

Canned condensed milk

Steps:

1. Remove all labels from the can of condensed milk, as it will be placed in the pot.
2. Place the can upside down in the pot, allowing it to lie flat. It’s okay if it rolls around.
3. Fill the pot with water, ensuring the water is high enough to cover the entire can and at least 6 cm above the surface.
4. Turn the heat to high and reduce to low once the water begins to simmer. Do not wait until it is completely boiling before reducing to low.
5. Simmer the can of condensed milk over low heat for approximately 3 hours. Check every 30 minutes to ensure the water level still covers the can. If it is almost below the can, add a little water.
6. After 3 hours, turn off the heat and use tongs or another tool to remove the can from the pot. Be careful not to burn your hands. Place it on a plate or other heat-resistant surface to cool. Remember, never try to open the can while it is still hot; the pressure may cause it to burst.
7. Once the can of condensed milk has completely cooled, open it and you will see the condensed milk has turned a beautiful caramel color! It has become dulce de leche.
8. Pour the dulce de leche from the can into a bottle or other storage container with a lid. Refrigerate it and remove it when you need it!

After removing the caramel dulce de leche from the refrigerator, you can use it directly or reheat it. Reheating it makes it delicious not only over desserts but also over milk or coffee. It will keep for about a month in the refrigerator.