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Dulce de leche

Does anyone make/sell a hechschered version in the US?

Latins make a dessert where they spread it between layers of puff pastry, like a mille feuille . They call it Milhojas de dulce de leche.

an aside: Häagen-Dazs makes a lovely Dulce de leche ice cream, but it lightens the flavor of the dulce, to suit American tastes, I suppose. The Latin version is deeper, darker.

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  1. I have seen Magnolia brand, but out of the NY area. There's also an Israeli brand of ribat chalav, which is the same thing, as far as I am led to believe. I think it's more prevalent in neighborhoods with Hispanic populations, which is where I found the Magnolia brand (in Minneapolis, I think.) (Hechsher is Kaf-K)

    29 Replies
    1. re: queenscook

      there is an Argentinean brand sold in the US and is chalav yisrael as well. the brand is La Salamandra

      1. re: queenscook

        In my rush to answer this question this morning before I ran out to work, I realize now that my answer doesn't sound right. I meant that the non-Israeli brands are more easily found in Hispanic areas. The Israeli brand of ribat chalav, on the other hand, is widely available in kosher markets.

        Additionally, they (whoever "they" are!) claim that simply cooking a can of sweetened condensed milk for a very long time is a way to make it yourself. I made it once, and it was both very easy and very tasty. However, I've only ever tasted the kosher brands, so I have no basis of comparison with "real" dulce de leche, so to speak. And in googling recipes for dulce de leche, there are other recipes that use milk and sugar, with various other things (vanilla, salt, etc.)

        Now you have me in the mood for some!

        1. re: queenscook

          Remove the label from the can of condensed milk. Poke two vent holes in the top, by using a can opener for example. Put the can into a pot (with the holes up), and fill up the pot with water until it is a quarter inch or so below the top of the can. Put the pot on a stove and turn up the heat. Let the pot and can simmer gently for about one and a half to two hours for runny dulce de leche, or up to four hours for solid dulce de leche. Add more water, as necessary, when the level boils down too much.

          When it's done, let it cool for a while, and then carefully open up the can completely and eat directly (for the solid variety) or use as a dessert spread (for the liquid variety).

          The resulting product should be colored tan or brown.

          1. re: DeisCane

            Something about the idea of heating a can and the chemicals in the can makes me really nervous....

            1. re: marissaj

              they heat cans when they procees the food in them, its not any worse for you than eating canned food in general.

              1. re: Moishefrompardes

                I think its really just a mental thing for me ;)

                1. re: marissaj

                  We did the heating condesed milk in Colombia for years and never had a problem. Actually, if you do it the solid time, open both ends of the can with a can opener and push it out. It will stand on a plate like a cylinder of dulce de leche... nice presentation.

                  1. re: mrotmd

                    Thanks to this thread, I HAD to make some yesterday. So I report this for the info of anyone who might try it. I made two holes in the top of the can, and put it in the pot with water to simmer. Two hours went by, and the bit of milk visible on top was still off white. Three hours, four even, and still no change. By the fifth hour, I stuck a wooden skewer in and could feel it had thickened up, but I was surprised that there was still no color change. I decided enough was enough, though, and turned the water off. I let it cool for a while, and finally opened the can fully. Guess what? It was brown from about a quarter of the way down, and almost solid. Just thought I'd mentioned this, in case anyone else tries it and thinks that nothing is happening after all that time. And I have to say . . . it is mighty tasty! I used fat-free sweetened condensed milk, but that's just a personal choice.

                    1. re: queenscook

                      Don't make the 2 holes in the can for even dulce leche.

                      Put the can in water and boil it for about 3 hours, med/high heat. Check the water at ramdon and add more as it dissipates.

                      After about 3 hours remove can from water and let it cool at room temp. Open the can and the dulce leche you get is fantastic. Or after it's cooled at room temp put in fridge, after it's cold open the 2 sides of the can and push the dulce leche thru one end.

                      My family from Cuba has been making it this way since I can remember. My Abuela used to spread it on saltines crackers as an after school snack. The salty sweet taste is awsome.

                      good luck.

                      1. re: Quimbombo

                        If you don't put holes in the can, you have to make sure the whole can is submerged in water.

                        1. re: craigcep

                          Yes. Thank you.

                          And it must constantly be submerged while cooking.

                      2. re: queenscook

                        whered you get fat free sweetened condensed milk

                        1. re: shoelace

                          Same place you get regular sweetened condensed milk, though admittedly, not every supermarket carries it, even if they carry the regular full-fat version. (I have found it at Shop-Rite, sometimes at Fairway, and occasionally at Stop and Shop.) The brand I use is Eagle; red label is regular, blue is low fat, and green is fat-free.

              2. re: DeisCane

                Yes, this is essentially how I did it the time I made it. I just was wondering if it is as good as "standard" dulce de leche, i.e. a typical/traditional non-kosher brand.

                1. re: queenscook

                  Actually, I'm pretty sure it's more authentic than a tube you'd buy in a supermarket.

                  Some traditional recipes have added vanilla but otherwise, it's basically sugar, milk and baking powder boiled down into a caramel-like paste.

                2. re: DeisCane

                  The only problem I have with this recipe is that there doesn't seem to be any such thing as CY condensed milk :-) The CY market probably has no idea what the stuff is, or what it's for, so there's no demand. What *do* you do with condensed milk, other than make dulce de leche?

                  1. re: zsero

                    The only thing I've ever used it for is tres leches cake, but I've really loved that. I've used the slightly unusual recipe from the Chow website, and it's been a big hit both times I've made it: http://www.chow.com/recipes/10649-coc...

                    1. re: zsero

                      There are a few desserts I use it for. There's a really easy Key Lime Pie that uses it, as well as a ridiculously easy fudge recipe. I have a recipe for a parve version, that I have used for the Key Lime Pie, but it's been so long since I've made it, that I can't remember if it would work well in this dulce de leche or for the fudge.

                      1. re: queenscook

                        I'd love to get those key lime recipes - both, but especially the pareve one. Or anyone else that has an easy recipe for key lime pie that tastes authentic.

                        1. re: helou

                          1 14-ounce can sweetened condensed milk
                          3 egg yolks
                          1/2 cup Key Lime Juice
                          1 9-inch baked pie shell

                          Whisk the egg yolks into the condensed milk. Add the lime juice little by little, stirring until mixture starts to thicken. Scrape into the pie shell and let it chill and set up.

                          1. re: DeisCane

                            Thanks a lot. I'll probably make this for a milchig lunch this up-coming yom tov, or maybe even for break-fast after Yom Kippur.
                            How about a pareve recipe? Anyone?

                            1. re: helou

                              I've made a pareve key lime pie with tofutti cream cheese, with the proportions of a classic Philadelphia cheesecake recipe. It came out thicker than a traditional KLP but it was still quite good. I would imagine you could use a little coconut milk to thin it out a bit.

                              1. re: helou

                                Here's my recipe for a parve substitute for sweetened condensed milk:
                                1 cup instant soy milk powder
                                2/3 c. sugar
                                3 T. margarine
                                1/3 c. boiling water

                                Mix the soy milk powder and sugar in a bowl. Melt the margarine into the water. Add the wet ingredients to the dry and beat with electric mixer for 2 minutes. Refrigerate overnight.

                                I have used this in place of the chalavi sweetened condensed milk in the Key Lime Pie recipe.

                                1. re: queenscook

                                  Thanks for all these details. Gmar Tov.

                              2. re: DeisCane

                                My chalavi recipe for Key Lime Pie calls for 1 can sweetened condensed milk, only 1/4 cup key lime juice, and 1/2 to 1 tub Cool Whip-type product. The original recipe calls for 1/2 the tub to be mixed in to the milk and lime juice, with the other half to put on top. I prefer to mix it all in. I know the Cool-Whip stuff is probably not to every Chowhound's taste, with the chemicals and all, but some might prefer it to the raw egg yolks in the DeisCain's recipe above. And I pour that all into a graham cracker crust, not a baked pie shell.

                          2. re: zsero

                            It can be used in lots of pie recipes: pumpkin, pecan, key lime, etc. It also makes a great creamer for very strong black tea or coffee.

                            1. re: zsero

                              There is a c.y. condensd milk by Bakrs Choice. it is now called something like sweetened condensed cream as it is made from milk powder and fda doesnt allow it to becalled milk. any regular koshergrocer should have it in stock. there is also c.y.dulce de lche from california delight brand with a very good hecshr in original, lite and choc flavors. it is more syrupy than solid

                              1. re: zsero

                                Here's the fudge recipe:

                                5-Minute Fudge

                                12 ounce package semisweet chocolate chips
                                1 cup butterscotch chips
                                14 ounce can sweetened condensed milk
                                1 teaspoon pure vanilla extract

                                Pour the chips, condensed milk, and vanilla into a medium saucepan. Put the pan on the stove on a low flame.

                                Stir the chips and milk until they melt together, about 3 minutes.

                                Pour into a greased or sprayed 8 X 8" square pan.

                                Chill until firm.

                                Variations:
                                Make with all chocolate chips, all white chocolate chips, mint chips, or any combo of any flavored chips.

                                Additions:
                                nuts (walnuts, pecans, pistachios, etc.), raisins, raisinettes, M & Ms, chopped up starlight peppermints or candy canes, dried cranberries, toasted coconut, chopped Oreos, dried fruit (cherries, blueberries, apricots, etc.), mini-peanut butter cups (from Trader Joe's), or anything else you could think of!

                                1. re: zsero

                                  What do you do with condensed milk? Get in trouble, that's what ; )

                                  I use it for baking, but if you want to be really indulgent - stir it in your coffee. Divine.

                                  It's also lovely drizzled on hot toast (like challah) or drizzled over fresh fruit. Think of it like a caramel and you'll know what to do!

                          3. There's an Argentinian brand that is chalav yisrael, and is sold at Sonoma-Williams.

                            3 Replies
                              1. re: zsero

                                It's Williams-Sonoma, by the way. I once heard that sonomawilliams.com was an "adult" site, so to speak, but I haven't checked myself.

                                1. re: queenscook

                                  No, it's just a parked page that redirects you to other places and collects a fraction of a cent per click. In any case, W-S charges $10, while I found places that charge only $8.50, so the only reason you might want to get it at W-S is if there's one right near you.

                              2. Goya's Dulce de Leche is kosher (kof-k, I think). Check the "ethnic" or Latino sections of a supermarket or the baking section. They sell it in a jar or a squeezable bottle. You can even get a 4 pack of the squeeze bottles on Amazon: http://www.amazon.com/Goya-Squeeze-Du...

                                7 Replies
                                1. re: CloggieGirl

                                  Whoa. this is going to be fun. But, does the container come with a free coupon for a gym membership? Because I may need one.

                                  1. re: AdinaA

                                    LOL... Dulce de Leche has about 694 calories per ounce. Half an hour running at around 9 min/mile will burn about 400 calories. That once needs 45 minutes of running. Do that 5 - 6 times a week and you can afford that snack every once in a while. You can alternate with cycling (2 hours) or swimming (75 minutes). If you just walk, you have to walk for about 4 hours. Enjoy and Chag Sameach

                                    1. re: mrotmd

                                      Your calorie count has to be wrong. Pure fat, which dulce de leche is not, would only have 252 calories per ounce. (Fat has 9 calories per gram. There are 28 grams in an ounce, so 9 X 28=252 calories.) Dulce de leche is essentially a combination of sugar and fat, but sugar (all carbs, for that matter) has only 4 calories per gram, so the sugar in the ounce of the dulce de leche will displace the same amount of fat in the ounce you're eating, so it would have to be fewer than 252 calories per ounce.

                                      The non-fat version I made is only 120 calories per ounce, as the nutrition facts on the can of fat-free sweetened condensed milk I used say that it is 120 calories per 2 tablespoons. Since 2 tablespoons is an ounce, and that's all that's in it, that's the actual calorie count.

                                      1. re: queenscook

                                        Hi queenscook, I will stand corrected if you are right. I did not do the math, just simply google "dulce de leche calories". According to the Borden label, 39 grams of condensed milk have 130 calories. It seems you are right. The calories burned are correct tho. At that point, I'd rather take the real deal and burn the calories running. Thank you for the correction. It shows the risks of "cut and paste". Actually I mismanaged the web site. When done correctly, 30 grams of dulc de leche have 2.4 gr. of fat and 16 gr. of carbs (hence there are 64 calories from carbs and 21 from fat. The question is, if you reduce the fat and keep the weight the same, what goes up?) if carbs go up, i hope the taste of low fat doesn't suffer. Otherwise why low fat? :)

                                        1. re: mrotmd

                                          If you reduce the fat and the weight stays the same, it has to be that carbs go up, because that's really all dulce de leche is. It's the sugar that takes the place of the fat.

                                          All I know is that I've had dulce de leche from jars (Magnolia brand, and maybe Borden once), and the one I made yesterday was just as tasty. I used the fat-free sweetened condensed milk both because it's what I keep around and because I'm generally fine with the way fat-free stuff tastes. You could certainly do it with regular sweetened condensed milk, or do one of each at the same time, and do a taste test. It's easy enough to do, and pretty cheap as well.

                                          1. re: queenscook

                                            I am holding an unopened jar of SanCor brand dulce de leche from Argentina. (Bidding starts at $100. Just joking...)

                                            The ingredients are: milk, sugar, glucose syrup, sodium carbonate, potassium sorbate and vanilla.

                                            A 20 gram portion (helpfully described as 1 soup spoon) has 63 calories.

                                  2. re: CloggieGirl

                                    And Goya products are, overall, wonderful! Good to know.

                                  3. I don't know if anyone has mentioned this, but I was in the Mexican tienda today and noticed that the Goya dulce de leche has a Kof-K Dairy heksher. I only checked a few brands so that's the only kosher one I saw.

                                    1. I found La Salamandra brand from Argentina at kosher Marketplace (West Side Manhattan) this morning, and bought it. Inspired by a wonderful dulce de leche cake I had the other day at Noi Dui.

                                      I like milchig Shabbat lunches in the summer, and am pondering what decadent Latin dessert to make for next week.

                                      1 Reply
                                      1. re: AdinaA

                                        I've been making dulce de leche ice cream of late. I've never tasted a commercial brand, so I don't know how it compares, but it's very tasty.

                                        I also use it as a topping for other flavor ice creams (I've been on an ice cream making kick this summer, having made six or seven flavors I've never made before, so far. And I have a list of at least 15 more I'd like to try. We've also been doing milchig shabbat meals as well.)

                                        It's also great on cheesecake, and maybe even in it. I could imagine a dulce de leche flavored cheesecake; maybe I'll give it a shot.

                                      2. Fairway sometimes carries their own brand of "dulce de leche cookies". They are mini sandwich cookies that have the dulce de leche in the middle. Tasted them recently and they were quite good!

                                        1 Reply
                                        1. re: PotatoPuff

                                          Those are generally known as alfajores and there are recipes for them all over the place. I was just thinking about recommending them as a milchig dessert.