{"id":637,"date":"2011-08-11T06:12:14","date_gmt":"2011-08-10T20:12:14","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=637"},"modified":"2016-07-28T12:19:59","modified_gmt":"2016-07-28T02:19:59","slug":"dulce-de-leche-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/dulce-de-leche-recipe\/","title":{"rendered":"Dulce de Leche Recipe Thick Caramel"},"content":{"rendered":"<div align=\"center\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-640\" title=\"dulce de leche thick caramel recipe\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/08\/IMG_2161-1024x764.jpg\" alt=\"spoonful of dulce de leche thick caramel\" width=\"640\" height=\"477\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/08\/IMG_2161-1024x764.jpg 1024w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/08\/IMG_2161-300x224.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/08\/IMG_2161-400x299.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/div>\n<p style=\"text-align: center;\">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.<\/p>\n<p style=\"text-align: center;\">Dulce de leche ingredients (makes 1 cup of thick dulce de leche)<\/p>\n<p style=\"text-align: center;\">4 cups or 1litre (0.26 gallons) milk (4% fat)<br \/>\n2 cups or 436g (15.38 ounces) sugar<br \/>\n1 tsp baking soda<br \/>\n1 tsp vanilla extract<\/p>\n<div align=\"center\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-641\" title=\"making dulce de leche caramel\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/08\/IMG_2155-764x1024.jpg\" alt=\"making dulce de leche caramel\" width=\"640\" height=\"857\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/08\/IMG_2155-764x1024.jpg 764w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/08\/IMG_2155-300x402.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/08\/IMG_2155-224x300.jpg 224w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/08\/IMG_2155-400x536.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/08\/IMG_2155.jpg 1936w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/div>\n<p style=\"text-align: center;\">Bring the milk to the boil, add the sugar, vanilla and baking soda. Stir until the sugar is dissolved.<\/p>\n<p style=\"text-align: center;\">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.<\/p>\n<p style=\"text-align: center;\">As you get closer to an hour monitor the syrup regularly to check it is not burning on the bottom of the pan.<\/p>\n<p style=\"text-align: center;\">Pour through a fine metal sieve into a bowl and allow to cool. \u00a0It will thicken more on cooling.<\/p>\n<p style=\"text-align: center;\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/Ockjc8DLdbY\" width=\"550\" height=\"309\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p style=\"text-align: center;\">Use as a sauce or as a component for desserts like <a title=\"Master Chef Gold Bar Recipe\" href=\"https:\/\/www.howtocookthat.net\/public_html\/master-chef-gold-bar-recipe\/\"> &#8216;gold bar&#8217;<\/a> or <a title=\"Banoffee Pie (Caramel Banana Cream Pie) Recipe with home made banana ice cream\" href=\"https:\/\/www.howtocookthat.net\/public_html\/banoffee-pie-caramel-banana-cream-pie-recipe-with-home-made-banana-ice-cream\/\">banoffee tart.<\/a><\/p>\n<p style=\"text-align: center;\">Excess can placed in a ziplock bag and stored in the freezer.<\/p>\n<p style=\"text-align: center;\">Troubleshooting: If on cooling it is not as thick as you need it has not been heated hot enough. \u00a0Pour into a clean saucepan and stir as it boils until a small teaspoonful placed on the bench cools to be thick. \u00a0WARNING: <em>Caramel is extremely hot, any little splatters will burn, so wear protective gloves while stirring.<\/em><\/p>\n<p style=\"text-align: center;\">by Ann Reardon <a href=\"http:\/\/howtocookthat.new\" target=\"_blank\">How To Cook That<\/a><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/dulce-de-leche-recipe\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/08\/IMG_2161-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"spoonful of dulce de leche thick caramel\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/08\/IMG_2161-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/08\/IMG_2161-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/08\/IMG_2161-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"640\" \/><\/a><p>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<\/p>\n","protected":false},"author":1,"featured_media":640,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145,150],"tags":[31,236,242,2602,243,241],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/637"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=637"}],"version-history":[{"count":27,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/637\/revisions"}],"predecessor-version":[{"id":41520,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/637\/revisions\/41520"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/640"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=637"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=637"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}