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What to do with "chewy" dulce de leche?

I made dulce de leche from a can of sweetened condensed milk with the intention of making banoffee, but I overcooked it and it is soooo thick I can chew it. I think if I heat it again, it would be pourable, so maybe I could use it as a warm topping, but I think if I did something like banoffee, it would cool and be the wrong consistency. Any suggestions of how I can use this very gooey treat would be much appreciated!

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  1. Do you think it would be nice gently melted and then poured in strips as a middle layer in a pan of brownies?

    4 Replies
    1. re: Vetter

      Why yes, yes I do! ;)

      You could also:

      eat it with a spoon out of the can
      use it as a dip for apples or pretzels
      spread it on waffles, if it's spreadable
      shape it into little balls and then dip them in chocolate

      1. re: LauraGrace

        Laura, i love the chocolate-dipped "truffle" idea.

        1. re: LauraGrace

          yum to the caramel dipped in chocolate!

        2. re: Vetter

          no need to even melt it for the brownies - just cut into chunks and scatter throughout, and they'll melt into a delicious, gooey surprise in random bites of brownie.

        3. Oh, wouldn't it be a fun way to sweeten a lovely cup of coffee? Mmm, cavities.

          1 Reply
          1. re: Vetter

            except stiff dulce does not dissolve very quickly in coffee. You can't just pour it in like sweetened condensed milk.

            Warming the dulce with some cream should loosen it to what every consistency you need. That method is used in Mexico to make a sauce for crepes.

          2. By overcooking it, you just boiled away too much water. Water can be added back. Re-heat it, add enough water to reach the proper consistency and then use it for banoffee.

            Re-heat it slowly, though, if doing on a burner, because it might scorch. Microwaving it might be a better choice, although I'd still watch that closely as well as the edges might burning.

            3 Replies
            1. re: scott123

              It is was made in the can (unopened) then boiling away was not the problem. But longer cooking does produce a stiffer dulce, one that is best eaten by the spoonful.

              1. re: paulj

                Were it me, I think scott's method deserves a try. Would be easy to do that with a small portion of the dulce de leche and see if you can get a texture you'd like before trying the whole batch.

                OP said it was made from a can of condensed milk but not that it was made IN a can. I'm curious as to how dulce de leche could get very stiff without water loss. Any Mcgee types here able to explain that one?

                1. re: cowboyardee

                  I assume it's from the caramelization of the sugars but beyond that... I just know it's delicious. ;)

            2. Strip the dulce, wrap each strip around a banana and pan fry, serve with some ice cream.
              Lord knows I've overcooked a few cans in my day!

              1. Chewy, wow, sounds nice! How about making little cookies and spreading the one cookie and topping it with another. Maybe sugar cookies? Instead of putting large sugar crystal on the tops, use the dulce de leche drizzled, and maybe dunk the bottoms with dark chocolate. These are my favorite little sugar cookies ever and would go great with that wonderful topping you created!
                http://www.flickr.com/photos/7220939@...

                  1. re: chef chicklet

                    No, it's not really scoopable and I'm not crazy about it straight up when it's this stiff - sticks to my teeth. I know when it's scoopable it's super yum, but not like this. That's why I figured I'd better ask the brilliant minds of CHers. It never occurred to me to just add some liquid, but yes, of course that seems like a perfectly reasonable solution! I'll try it soon and let you know how it works out.
                    And those who guessed that I didn't make it in a can were correct - I was trying to do it faster so just cooked it (well, overcooked it, isn't that ironic). I did it for about 40 minutes when probably 20 would have been fine.

                    1. re: chuang

                      Yeah, you'll be fine thinning it with some milk or cream.

                      It can also be used for ice cream, cheesecake, mousse, candies/bon bons (spread some between two spiced pecans, mix with marzipan or marscapone or frangipane and stuff a date with it, dip those chocolate!), frosting, sticky buns, blend it into peanut butter, make chocolate dulce de leche custard....

                  2. i'm certifiably crazy about chewy dulce-dee - just enjoy it on it's own or over ice cream or chocolate rice porridge (champoraddo) and make a new batch for your banofee.

                    1. bake shortbread, cut dulce in strips the size of the shortbread, and top the shortbreads. let adhere, then dip the whole thing in melted chocolate, and allow to dry and set. feel free to top with sprinkle nuts (hazlenuts or almonds or pecans) if desired.

                      1 Reply
                      1. re: Emme

                        Emma, that was my thought too (if she still has any left by now) like a millionaire bar...from scotland...shortbread crust, dulce de leche middle, chocolate topping.

                      2. Yahoo! Thanks for the tip. It worked out beautifully, though of course I went overboard and added too much milk, so had to cook it again to thicken it up (watched it like a hawk to make sure I didn't make the same mistake twice!). Made banoffee, finally. (My husband's response after a few bites: "Hmm, I think I'll have a few mouthfuls of raw white sugar now, to get the sweetness out of my mouth".)