How do I make Dulce De Leche out of condensed milk

[vanity021]

Hi, I wanted to try and make dulce de leche at home. but wasn't sure on how to do it. what temperature do I cook it at? For how long? I also have a pressure cooker. Should I use that? Any tips would be greatly appreciated.

[Louise]

If I had a dime for each person who asked a question that I answered with 10 seconds of search engine:

http://www.chowhound.com/topics/382487

[slacker]

So...boil for 90 minutes or 3 hours?

[MartiniQueen]

Boil for 3 hours, turning the can over occasionally so the sugar doesn't condense in one spot...I'd also suggest not boiling vigorously...a slow boil for 3 hours does it every time.

[tartiflette]

Depends on how you plan on using your dulce. From what I understand, the longer it cooks, the darker and thicker it will be.

I do know that 90 mins gets you a golden-brown semi-runny consistency that's perfect for sauces and drizzles... so I'm thinking that after 3 hrs, you'd probably get something a bit more suited to filling a pie, kind of like a sticky and thick pudding?

[slacker]

Thank you, both MartiniQueen and tartiflette. Very helpful tips, and especially for gauging the time. I've never tried this and now can't wait to boil a can!

[Adrienne]

I think your description is pretty good. Aftrer 3 hours, mine could be eaten with a spoon, or put between cookies for a sandwich filling, but is still thin enough that you can get it to "drizzle" over a cake, if you use a fork and really flick your wrist.

And I agree with the comment above that it's not 3 hours at a really high boil -- basically I let the water boil mderately once, then keep it at a temperature to maintain that, and each time the water level goes down I add cold water. I don't worry about exactly how hot the water is at any given moment, over the 3 hours it evens out and makes a perfect dulce de leche.

[Candy]

I have just made it by putting the sweetened condensed milk in a sauce pan and over moderate heat stir and stir and stir. I really like it made with goaat's milk and sugar. That whang in the milk makes for a really great sauce. If you do not like goat cheese then stick to the condensed milk

[orangewasabi]

if you're making it directly in a pan and stirring . . . how long does it take? and is that constant stirring throughout?

[Candy]

Pretty constant stirring, don't want the sugars to go to the bottom and burn. I can't tell you how long. It wil vary. Cook stirring until the thickness you want is achieved

[digkv]

You can make it in the microwave too. Just pour the contents out in a large bowl, where the contents should only take up half of the space of the bowl. microwave in 5 minute intervals stirring every time; watch it carefully as it will foam over and could make a mess. It takes more work than boiling it but it's faster.

[ctl98]

I always use a pressure cooker. Submerge can completely in the water and pressure cook for 20-30 minutes. 20 mins gives you a more pourable product and 30 mins gives you a spreadable product.

Just remember not to open the can until it is COMPLETELY cool. I usually submerge the cooked can in cold water for about half an hour or so to make sure that it's good and cool.

[sam21479]

I poured the condensed milk into a shallow baking dish, covered with foil, and baked in a water bath at 350 for I think 2 hrs. I would stir it every 20-30 minutes and could gauge how much more it needed that way. When it was done, I just used a whisk to get out any lumps that may have formed.

I know it is safe, but I am weary of boiling the can. Why risk it if something else works also?

[orangewasabi]

that is genius!!! I am going to do that today. I just can't do the boiling the can thing (too scared) and the thought of continuous stirring makes me weep. Baking sounds like the way to go.

[ctl98]

I actually feel safer using a pressure cooker than boiling a can in an open pot. The pressure cooker keeps the pressure around the can constant and thus the can won't explode. If you boil in an open pot with water and the water dries up or doesn't cover the can completely, this will leave areas with unequal pressure. The less pressurized areas then become "weak" points where the can can explode.

[Norm Man]

The following link has recipes of making Delce de Leche on the Stovetop, Oven and Microwave:

http://www.verybestbaking.com/recipes...