Homemade Dulce de Leche is a must make DIY basic! Caramel goodness can be made easily at home in less than 20 minutes.
Use this as a spread, filling for cakes or just licking it off the spoon!
This has been on my radar for quite a long time! As long as 2 years.
I first came across this caramel delight on Divya’s blog. Since then meaning to make this. Never came around to it. Finally I took the plunge for a potluck lunch I attended last month. And I must say the effort and the result was mesmerizing.
It is so easy & the final outcome is very much in your hand. It is fun!
There are 4 commonly used ways of making this caramel goodness at home, namely – Oven, Stove Top, Microwave & Pressure Cooker. I chose pressure cooker as I found it requires least work and only little bit of time monitoring, depending on the result you want.
The time taken to cook is totally your choice. I felt my Dulce de Leche was thicker & darker than I wanted. So you may need to try a few times based on your own pressure cooker & set a time which gives the perfect desired consistency.
But who is complaining, every batch is still great to spoon in or make recipes with.
Homemade Dulce de Leche
Ingredients
- 1 can condensed milk unopened
- water
Instructions
- Remove the plastic lid from the can, if any.
- Fill a pressure cooker halfway with water. Place the condensed milk can in it. The water should be enough to cover the can completely.
- Place the lid of cooker along with the weight. Allow the pressure to build up and released through the whistle.
- ower the flame and allow to cook for 15-20 minutes (including the time needed for pressure to build up). The timing will vary upon the end result you desire – thickness, color and taste.
- Switch off the flame and allow the pressure to completely release. Open the lid & remove the can.
- Allow the can to cool completely. Once cooled, open it and use as you desire.
Notes
- I used a 5 liter pressure cooker. You would need this much or even 10 liter to submerge the can well.
- Do NOT open the lid of the can before cooking.
- The cooking time to vary as per desired result. The longer you keep, the thicker it would be. The taste would be stronger & color darker.
- I kept mine for 20 minutes and mine was very thick & dark. I prefer lighter in color & more runny, so I would be keeping it for 15 minutes or less.
- Use the cooking time & whistle as a guide.
- Allow the can to cool completely before opening or it may burn you.
- You can refrigerate the Dulce de Leche can for 1 month.
- If the sauce thickens, microwave in small bursts to achieve desired consistency.
