Comments on: Dulce de Leche

By: Essy

Essy — Wed, 25 Jan 2012 17:27:54 +0000

Do you have idea how long you can keep it closed, but already boiled? I made some during the holidays for a dessert, but totally forget to use it and I’m still left with the can unopened.

By: Mim

Mim — Wed, 21 Sep 2011 04:19:06 +0000

So, as the water simmers, the level will drop. Do you keep topping up the water (that will change the temperature of the water, right), or do you just start with a very large and full pot of water and then simmer on lowest heat?

By: Kay

Kay — Wed, 22 Sep 2010 15:14:19 +0000

@Jake:

I never take it past three hours. I never go below 3 hours either. You can thin it out with a little water or milk and when you let the ’3 hour bottle’ come to room temp it’s thick but still pourable.

I’ve yet to find a dulce de leche I liked better than this one. Store bought just doesn’t taste the same.

By: Jake

Jake — Wed, 22 Sep 2010 14:45:33 +0000

*update
Changed my mind about going for 4 hours.
After letting it sit in the fridge for a while it got much thicker. Now it’s thick, taste great and has a nice light carmel color. 3 hours is perf!

By: Jake

Jake — Tue, 21 Sep 2010 18:30:26 +0000

I just made this today and it’s Fantastic!
I used 2 cans. Got the water boiling, put the cans in sideways and reduced to simmer. I let them simmer, checking the water level and rotating them for 3 hours. I let them cool for 2 hours in fridge. Opened both sides and it came right out. Light carmel color, smooth and creamy. Taste to die for!
I think next time I’ll go for 4 hours to make it a bit darker and thicker.

By: Jodi

Jodi — Sat, 04 Sep 2010 20:39:02 +0000

I am going to try this the right way when I get some Sweetened Condensed Milk. I've just got to make those cupcakes (caramel all the way). Lemon caramel sounds just awsome.

By: Kay

Kay — Sat, 04 Sep 2010 20:19:37 +0000

@ Jodi:

I hate to say it, but I couldn’t stop laughing out loud when I read this. I could almost picture your face :)

By: Jodi

Jodi — Sat, 04 Sep 2010 20:17:38 +0000

I decided to try this in spite of all reservations about cooking in cans. I simmered them for 4 hours, cooled the cans down (put the big pot in the sink and ran cold water into it until the cans were cool enough to handle). When I shook them, it was still liquid inside!?????? So I put it all back on the stove and boiled them another 2 hours. Same thing. When cool I opened them. The color looked like your pictures, but they were still liquid. I got a spoon and took a tiny taste. YUUUUUUUUUCKKKK! It was not sweet at all. Seriously nasty.
I retrieved the labels from the paper recycling bag and discovered I had used Evaporated Milk instead of Sweetened Condensed. Kicking myself still for such a colossal waste of time and cooking gas, to say nothing of the milk.
Dumb de dumb dumb Meeee!

By: Jodi

Jodi — Tue, 31 Aug 2010 02:20:51 +0000

Now I have another concern. We’ve been hearing in the news that most food cans have linings containing BisPhenol-A probably is absorbed by the food. Would boiling the cans increase the amount that leaches into the milk? Could this be made by cooking the sweetened condensed milk (not in the can) in the top of a double boiler? Perhaps I am being too alarmist?

By: Caramel All the Way « Kayotic Kitchen

Caramel All the Way « Kayotic Kitchen — Mon, 23 Aug 2010 06:01:50 +0000

[...] topped them with a simple Dulce de Leche, cream cheese frosting because, like the title says, they had to be caramel all the [...]