Dulce de Leche Recipe Thick Caramel
Dulce de leche is a thick, caramel milk-based sauce. I have seen many recipes for it that involve simmering an unopened can of sweetened condensed milk in a big pot of water for several hours. I have tried this in the past, despite warnings that it might explode. It worked fine but still had that distinctive sweetened condensed milk taste. So try this recipe instead, its faster and is delectable.
Dulce de leche ingredients (makes 1 cup of thick dulce de leche)
4 cups or 1litre (0.26 gallons) milk (4% fat)
2 cups or 436g (15.38 ounces) sugar
1 tsp baking soda
1 tsp vanilla extract
Bring the milk to the boil, add the sugar, vanilla and baking soda. Stir until the sugar is dissolved.
Reduce the heat and wash down the sides of the pan using a wet pastry brush. Simmer over medium heat for about 1 hour scooping off any froth every fifteen minutes.
As you get closer to an hour monitor the syrup regularly to check it is not burning on the bottom of the pan.
Pour through a fine metal sieve into a bowl and allow to cool. It will thicken more on cooling.
Use as a sauce or as a component for desserts like ‘gold bar’ or banoffee tart.
Excess can placed in a ziplock bag and stored in the freezer.
Troubleshooting: If on cooling it is not as thick as you need it has not been heated hot enough. Pour into a clean saucepan and stir as it boils until a small teaspoonful placed on the bench cools to be thick. WARNING: Caramel is extremely hot, any little splatters will burn, so wear protective gloves while stirring.
by Ann Reardon How To Cook That
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Hello ^^ I would like to ask , whole milk is what type of milk? Full cream (uht types) or the ones used for whipped cream? Thank you ! Love your channel! ^^
Try 3.8% (or the one with the highest fat content available in your country…)
As I had only 1.5% milk available, I added a knob of butter – worked fine, I ended up with the best Dulce de Leche I ever had!
I want him here,but i’m afraid not so
I wanthim here,but i’m afraid not so
Hi Ann, this dulce de leche looks like heaven! Just one question… would the recipe work if i substituted milk with soy milk?
Thanks so much!
Hello Anne!
I just found your channel a few weeks ago and really want to try this recipe out. It’s going to be my first time making anything from your channel and I want to get it as close to right as possible. What temperature should the dulce de leche be so I know it’s done cooking? I know you said until it thickens on a spoon when cooled, but I’m hoping to get it as accurate as possible.
Thanks for any replies!
I forgot to ask if 2% milk is okay to use for this recipe and, if so, should I expect to cook it longer?
When I strained it and let it cool, it turned rock hard
can you do anything with the froth on the top?
Does it matter what kind of milk I use? Cause I was planning on using whole milk.
whole milk is best
do i HAVE to use baking soda
Hi Ann, is this dulce de leche can be used as a caramel sauce? Maybe put some in pan and add some water?
Hi Ann – I have made this three times now and twice I have ended up with crystalisation. I am washing down the sides of the pan as you suggest. It seems to crystalise right at the end of the cooking process. Once I made it and it turned out perfectly. Any suggestions on what I am doing wrong?
I desperately need help with this question too!! I’ve made it twice before and was fine. But today it just wouldn’t work for me!!
Try adding 70g of glucose to avoid crystalisation
Hi Ann, i have some excess dulce de leche which I will store in the freezer as you suggested. However I’m wondering, since will be very thick and hard after refrigerating, do I need to do anything before beating/creaming it together with butter at room temperature to make salted caramel?
Try microwaving it before using
How long can the snikers bar be left ann
Hi Samiya you can keep it for up to a week, I’m sure it will be fine longer but I like things to be fresher
Hey, so I was wondering if it was easy to cleanup and if it was easy or not. Thank you!
Hello. If I want to make salted dulce de leche, how much salt do I need to add to the already made dulce de leche? And any particular salt?
Thanks!
Hi, I’m thinking about one pinch of sea salt flakes.
i think its just the boiling milk but this smells really bad during the cooking process. does that get better once its cooled?
how much vanilla do we use?
Hi Claire vanilla is to your taste
can you do anything with the foam that was scooped
I do not use it
If I half the recipe will I still have to cook it for an h0ur?
Hi Reem, no it should be quicker, you will need to monitor it.
I halved the recipe, cooked for 1 hr, 5 min. It was perfect! But, next time I would do the full recipe and freeze any remainder – otherwise a lot of work for not much caramel. Thanks so much for the recipe!
Hi Ann,
Your recipes are absolutely genius!!
I used brown sugar and it turns out just fine, just needed a longer time to formed.