Dulce de Leche

Dulce de leche, also known as Milk candy, is a sweet that has the consistency of melted caramel and is just heavenly! The first time I had dulce de leche it was served as a dipping sauce along side an order of churros at a Mexican restaurant. It was a glorious moment.  I think I blacked out after the first bite.  It was a wonderful blend of milky caramel and sugary sweetness.  Eventually I ended up using the churros as a dulce de leche delivery mechanism (the hunt for the perfect churro continues). Even though you can find dulce de leche at most Hispanic restaurants it is actually a Argentinian treat.

There are many ways to make dulce de leche.  A traditional method involves heating cans of sweetened condensed milk in a bath of boiling water. The traditional method can be quite dangerous because the cans may explode if they don’t stay submerged in water.  This method also can cause large amounts of BPA to leech into the food. I am always nervous when I make dulce de leche this way. I always expect to come into the kitchen and see pieces of condensed milk cans embedded in the walls. 

The recipe below is safer chemically and physically. It is also, one of the easiest methods that I have found.  It can easily be stored in the refrigerator and used as a topping for bread or fruit and even added to desserts.

Dulce de Leche

Recipe adapted from David Lebovitz author of The Perfect Scoop (an excellent ice cream cookbook!)

Ingredients

1 – 14 ounce can Sweetened Condensed Milk (not evaporated milk)
Pinch of salt

Directions

1. Preheat the oven to 425° F.

2. Pour one can of sweetened condensed milk into a glass pie plate or shallow baking dish. Stir in a few flecks of sea salt.

Condensed Milk

3. Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.

Water Level

4. Cover the pie plate snugly with aluminum foil and bake for 1½ to 2 hours. (Check a few times during baking and add more water to the roasting pan as necessary). The longer you bake the dessert the thicker it will be.Foil

5. Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.

Whisked Dulce de Leche

6. Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

And of course if you don’t want to spend several hours making dulce de leche, you can always buy it from the store. I recommend the La Salamandra brand it is excellent and has authentic Argentinian flavor.

Dulce de Leche

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