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So, what is this stuff, and why should you care? Well, if the picture isn't enough info, here’s a bit more description:

Dulce de Leche is a thick caramel-like sauce made from milk and sugar.

Originally most well known in South American culture, it has become widely cherished and used all over the world. Dulce de Leche is pronounced DOOL-sey deh LEH-chey, and can be used in cakes, ice cream, pastries, cookies, caramel candies and numerous other heavenly sweet desserts.

Literally translated from Spanish it means “candy of milk” or “milk jam”. It is also known as “Arequipe”, “Manjar”, “Manjar Blanco”, “Bollo de Leche”, “Cajeta”, and “Doce de Leite”.

The basic process is to boil milk and sugar until the mixture is a thick, gooey caramel sauce. Traditional methods result in a creamy, smooth sweetened sauce that is complex in flavor. Most of the "from scratch" recipes need a lot of patience and continuous tending to make, but there is a wonderful “shortcut" method that renders delicious results with minimal effort.

That’s what’s Vargr has provided below.

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Ultra-Simple Dulce de Leche from Sweetened Condensed Milk

This recipe includes 3 different methods for preparation: Stove Top, Slow Cooker, and Pressure Cooker. The steps are essentially the same in all three: Gently heat an unopened can (or cans) of Sweetened Condensed Milk in water. Allow to cool. Serve.

The sugar in the milk is what caramelizes as it heats, so you can use low fat, no fat, or “regular” Condensed Milk. Just make sure you use Sweetened Condensed Milk and not Evaporated Milk – you wouldn't like the results with the latter.

The pressure cooker is this wuff's favorite way to make this. The other methods take hours of cooking, while the pressure cooker takes under 30 minutes. But the results are pretty much the same for all three.

If you like thicker, richer caramel, use the longer suggested cook times. But don’t go over by too much or the caramel can start to pick up bitter notes

Stove Top Method:

Place a trivet or steamer insert in the bottom of a large pot (keeps the cans from touching the bottom of the pot, which can be hotter than the surrounding water). Place the can(s) of Sweetened Condensed Milk on the trivet.

Add enough water to complete cover unopened can(s). Heat until water is at a simmer (light bubbles showing up, but not boiling).

Simmer the unopened can(s) for 2-3 hours depending on how thick and dark you like your caramel. (Don’t worry about the cans exploding. The contents can not boil as long as they remain covered in simmering, not boiling, water.)

Carefully, remove the cans from pot and place on towels to drain/cool for several hours/overnight, until they are cool to the touch.

Slow Cooker Method:

Place can(s) of Sweetened Condensed Milk on their side (allows water to cover more easily) in the bottom of the slow cooker.

Add water until the cans are covered.

Cook on Low 8-10 hours depending on how thick and dark you like your caramel.

Carefully, remove the cans from pot and place on towels to drain/cool for several hours/overnight, until they are cool to the touch.

Pressure Cooker Method:

The other two methods take hours to cook. This one is done in less than 30 minutes (but does take some time to cool).

Place a steamer basket/insert in the bottom of the cooker.

Add 2 Cups of water.

Place unopened cans of Sweetened Condensed Milk in the steamer basket.

Replace lid and bring pressure cooker to high pressure. Cook at pressure for 20 - 40 minutes. (Carmel gets thicker and darker the longer it cooks, but after about 35 minutes, can begin picking up bitter notes).

Do a Natural Release (move the cooker off of heat and allow to cool normally). Do NOT do quick or water release!

Carefully, remove cans from cooker and allow to cool (overnight is best). (If you’re in a rush, you can speed the cooling by submerging the cans in cold water.)


NOTES:

- Handle the cans carefully when they are hot!
- Remove the labels from the cans before cooking, or they come loose and can stick to the pan/cooker.
- You can make multiple cans at once. Recommend writing the name and date on them if you do.
- Cans remain shelf stable, but should be refrigerated after opening.
- If the Dulce de Leche is too stiff, it can be thinned with milk. Heating it makes this easier.
- You can use Fat Free or Lo-Fat versions of Sweetened Condensed Milk to make this - it is the sugar, not the milk fat that caramelizes.
- Different brands of Sweetened Condensed Milk yield different results. Try several and have a “taste test” first time, and see what versions you enjoy best!

Some Ideas for Use:

- Dunk bananas in it
- Drizzle it over ice cream
- Top bread pudding with it
- Drizzle on top of cookies
- Substitute for sugar syrup in Flan
- Add to custard for Creme Brule'
- Put on cheesecake
- Drizzle over devil's food cake, bunt cakes, angle food, etc.
- Dip strawberries in it
- Top puddings or parfaits
- Choco-Caramel Lattes or coffees

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