A few days ago I tweeted something about shooting the best dessert ever. And I wasn’t lying. Seriously, anything that contains this thick, luscious and creamy caramel sauce is automatically labeled ‘best‘ in my world. And I don’t even have a real sweet tooth!
Dulce de Leche, it sounds so decadent but it’s as easy as boiling a can! I needed this amazing caramel sauce for a recipe I’m making later this week, so I figured I’d show you how I make mine. It’s so simple it doesn’t even qualify as a recipe.
Keeping myself from eating it all with a spoon is where the real challenge lies.
1 or 2 cans sweetened condensed milk
(yes, it’s that simple)
Dulce de Leche, caramel sauce, toffee. Whatever you want to name it, mine starts with 2 cans (14 oz) sweetened condensed milk. Remove the label(s).
The thickness of the Dulce de Leche solely depends on the cooking time. For a more runny sauce, stick to one and a half or two hours of simmering. I usually simmer mine for 3 hours, that leaves me with a thick caramel sauce that’s still somewhat pourable at room temperature. Remember, you can always add water or milk afterwards to thin it out but you can’t make it thicker.
Bring a pot of water to a boil, drop the cans in there and make sure they’re fully submerged. Lower the heat and simmer the cans. Make sure to flip them over every now and then.
There’s a catch, though. Make sure to check the water level frequently, the cans should be covered with water at all times, or else they might explode. Believe me, as much as you think you like caramel sauce, I doubt you’ll like it much after having to scrape it off your walls and ceiling. So, I set my timer and check the water level at least every 30 minutes. Using a Dutch oven and keeping the lid on tightly also helps.
World, meet a small part of my fridge. This is where I keep my timers, one in every color. Probably no surprise to see my fridge completely covered in photos, is it? See, there’s mini Kay on the swing! Scraped knees and all. They had to bribe me into a dress because I was a tomboy. And there’s my grandmother on the left, God rest her soul. The bright orange & lime card is the front of J-man’s birth announcement card, it was also painted on a toy chest we kept in his nursery.
And of course there are lots and lots of his baby photos. The one on the left—the B&W with the huge toothless smile—is my all-time favorite. I had it printed on a huge canvas and it’s hanging on the living room wall now. Probably forever.
After 2, 3 or 4 hours it’s time to take the cans out of the water. Let them cool off completely before opening them. At least an hour.
It might take some time to prepare, but once you open the can and see this…. you know it’s worth it. Transfer it to a bowl and stir well. I pour it into a sterile jar and store it in the fridge. Because of the high sugar content, it keeps for quite some time.
What do you do with Dulce de Leche? Lots of things. You make cheese cakes, banoffee pies, cookies or even brownies with it. You drizzle it over ice cream, grilled fruit or even smear some on bread… you add a tsp to a cup of hot cocoa or warm milk, you can even slap it on top of a pancake and add some fresh fruit. So much you can do with it.
Or stay tuned later this week to find out what I used it for! (if there’s any left by then *hides spoon*)