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dulce de leche

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I've got an upopened can of sweetened condensed milk simmering on the stove right now (will be making dule de leche ice cream tomorrow). So far so good, no bulging or anything. Now, when I take it out of the pot, do I let it cool at room temp? Put it in the fridge since I won't be using it till tomorrow? I was so worried about the cooking process that I hadn't figured out what to do when it's done! Thanks!

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  1. Have never made any (as yet), but here is info that I have stashed away for future use........can't remember where I got it from.

    Dulce de Leche:
    2 to 4 cans sweetened condensed milk (300 ml each)

    Remove labels and tops from cans.
    Cover each can with foil, pressing firmly about half way down outside of can.

    Place can in large flat bottomed casserole dish.

    Pour boiling water into dish until ½-inch from tops of cans. Cover with casserole lid.

    Bake for 2 hours without disturbing except to check to see if you need to add water. Add more water if level drops dramatically.

    After 2 hours lift cans from water bath. Cool on a rack with foil still in place. Then refrigerate for up to a week or freeze.

    Cold Dulce de Leche is very thick so bring to room temperature before stirring.

    Each can makes 1¼ cups Dolce de Leche.

    1. Too late for this time, Nalega. You probably figured out to let the can cool to room temp before using in your ice cream. Definitely refrigerate after opening. If not used promptly, it might get sugar crystals at the bottom.

      I've never had a can explode. But you must keep the cans on a rack so that water is underneath them as well as on top. If you don't have a rack, use twisted tin foil snakes underneath and to separate the cans. Keep a good inch or two of BOILING water over the cans. Have a pot of boiling water going to replenish the pot with the cans as it evaporates.

      For the time and energy commitment, I usually do 5 or 6 cans at a time using my bigest pot. They're great for gifts and fabulous as a pantry staple.

      I usually boil 3 hours for a firm caramel. What was your cooking time?

      1 Reply
      1. re: nemo

        Thanks! love the foil tip...

        I did 3 hours on a low simmer and it was PERFECT. I did keep it on the counter to cool. I made ice cream with it, and can't wait to figure out more ways to use this one!

      2. We usually just eat a small scoop with unsweetened whipped cream. Alternatively, there's the Mexican sandwich cookie, alfajores. Do a Google search and you'll come up with lots of ideas -- including a brownie recipe where you drop dollops onto the batter before baking. Gotta try that one! I think another recipe was saying to spread it on brioche dough, roll up, cut, bake like sticky buns. There's also banofee pie, the British banana/toffee concoction. And warmed until pourable, it's delicious over ice cream.

        1. Yum. I make a few cans at a time, let them cool, and just put them back in the pantry. Everyone in the house knows that those little label-less cans are. They are indeed wonderful with cookies, but my 2 favorite ways to eat them are 1) with ice cream, any flavor, and 2) on good salty crackers like Stoned Wheat Thins. That rocks.