• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Recipes
  • Travel
  • More
    • Family
    • Home Tour
    • Parties
    • DIY
  • Subscribe

Seeded At The Table

Sharing joy through food, community and travel.

July 25, 2011

Dulce de Leche

Dulce de LecheI remember a few years ago when I was first introduced to dulce de leche.  It was an embarrassing event of trying to pronounce it correctly and then trying to figure out what exactly I was eating.  By the looks of it I was guessing peanut butter or caramel.  I licked the jar clean and decided that it was even better than either of those.

Actually, dulce de leche is a sweetened milk-based caramel used as a sauce, spread, or an ingredient in certain recipes.  When I researched how to make it at home, I found a few methods, one of which I’ll definitely avoid…the stove-top.  Some home cooks will boil an unopened can of sweetened-condensed milk for a few hours on the stove-top until caramelized.  Other home cooks stay away from this process because of the risk that the can could explode if the water boiled dry.  I’m a very forgetful person, so my chances of this happening to me are very high, which is why I was happy to dodge this route and find a much safer way to do it.

Dulce de Leche2David Lebovitz came up with my preferred method of making dulce de leche at home, which includes baking the sweetened condensed milk slowly in the oven.  Although it’s slowly baked, the time to prepare it is not nearly as long as the stove-top method, which is another desirable trait in a recipe for me.

The sweetened milk turns thick and caramelized, and delectable enough for me to spoon up every bite right after it’s ready to be consumed.  It’s hard to save enough for a recipe (one delicious dulce de leche cookie recipe is soon to come).  Use it for a morning breakfast spread on one of your pastries, or in a chocolate brownie recipe to add a bit of caramel chew.  Whatever you decide I think you, too, will find it hard to save enough without eating it all on your own.

Dulce de Leche

Printable Recipe

Yield:  14 ounces

1 (14 ounce) can sweetened condensed milk
pinch of sea salt

Adjust the oven rack to the lowest third position.  Place a shallow rimmed baking sheet on the oven rack.  Preheat the oven to 425˚F.

Pour the can of sweetened milk into a glass pie plate and stir in a pinch of salt.  Cover tightly with foil.  Place the pie plate on the baking sheet, then pour hot water into the baking sheet, around the pie plate, so the water fills up to about halfway up the sides of the plate.  Bake for 1 hour and 15 minutes, or until the caramel is a deep golden brown.  Add more water to the baking pan as necessary.

Remove the pie plate from the oven and let cool on a wire rack.  Once cool, whisk until smooth.  Store in the fridge, in an air-tight container, until ready to use.  When ready to serve, warm gently in the microwave.

Source:  Adapted from David Lebovitz

Related Posts

  • Ham and PBDDL GlazeHam and PBDDL Glaze
  • 10 Minute Chocolate Peanut Butter No-Bake Cookies10 Minute Chocolate Peanut Butter No-Bake Cookies
  • Spaghetti Meat SauceSpaghetti Meat Sauce
  • BlakeMakes It to My House Today!BlakeMakes It to My House Today!

Filed Under: Condiments

Previous Post: « Penny’s Weekend Garnish
Next Post: Baba Ghanouj (Baba Ghanoush) »

Reader Interactions

Comments

  1. Katelyn says

    July 25, 2011 at 8:32 AM

    Mmm… this makes me crave alfajores!

    Reply
  2. Becki (Becki's Whole Life) says

    July 25, 2011 at 8:55 AM

    Love this. I have seen other Dulce de Leche recipes and the cooking times are always so long I can never justify the electricity:-). This sounds exremely reasonable and the water bath is very doable! Only problem is I might eat the whole thing myself.

    Reply
  3. the little kimchi pierogi says

    July 25, 2011 at 12:17 PM

    That is all I have to say 🙂

    Reply
  4. sue says

    July 27, 2011 at 5:10 AM

    Ha, we have some of this in our refrigerator right now. Marta, our Spanish exchange student, introduced it to us this week. She loves to eat it on a spoon. It really is delicious. She said in Spain they eat it on pound cake. I think it may be good on ice cream.

    Reply
  5. April says

    August 28, 2011 at 1:18 PM

    I am pretty sure you can do this w/o opening the can or turning on your oven either! I’m not entirely sure how-but I vaguely remember putting the unopened can in a pot of boiling water and after a certain amount of time, you open it and wha-la! Dulce de leche!

    Reply
    • Nikki says

      August 28, 2011 at 2:21 PM

      You’re right, April, and I referenced this in the second paragraph of my post. I avoid this method because it can be risky as the can will explode if boiled dry!

      Reply

Leave a Reply to the little kimchi pierogi Cancel reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Seeded PinterestSeeded TwitterSeeded FacebookSeeded InstagramSeeded RSS

WELCOME


We’re the Gladd family!
Gather around as we experience joy and community at the table!Read More

Featured Recipes

Easy Baked Chicken Egg Rolls
Slow Cooker Lemon Poppy Seed Cake by SeededAtTheTable.com
Chessmen Cookies Banana Pudding
Peanut Butter and Bacon Burgers with Peach Chutney
This Fresh Salsa and Cream Cheese Pizza is a perfect lunch or party appetizer. Freshly made salsa is sprinkled over top a layer of garlic-infused cream cheese with a crust made from refrigerated crescent dough.

Subscribe via Email

Categories

Footer

Most Popular Posts

LEGO Room and LEGO Desk - A step by step on how to design a LEGO room in your house with a LEGO desk.
Seven Layer Dip Recipe - The easiest and quickest Mexican dip recipe with layers of refried beans, guacamole, taco seasoned sour cream and more!
Chocolate Oreo Peanut Butter Dream Dessert by @SeededTable
Cheesy garlic biscuits crusted over my favorite homemade chicken pot pie.
Corn Casserole is one of the easiest side dishes you can serve during the holidays. Serve with or without cheese mixed in, either way this corn casserole recipe does not disappoint!
Home • About • Privacy Policy • Contact

COPYRIGHT© 2017 · SEEDED AT THE TABLE