making your own Dulce de Leche

[Jpan99]

Boiling condensed milk. I've read some older threads about this and the only worry seemed to be the can exploding. However, I've read something recently about the concern of chemicals in the can lining that end up in the final product.

Does anyone have any information on whether or not that's true? I just found a site where the woman put the milk into canning jars, sealed them and put them in her crock pot, covered with hot water and cook on high for 4 hours. I'm thinking that may be a better, safer way to go.

[CCSPRINGS]

I have made dulce using the Hungry Mouse's recipe. Whole milk is the way to go in my eyes. I reduced the amount of sugar and the finished product is plenty sweet. Makes the house smell like a candy factory.

[katiebegood]

I would never make Dulce de Leche in the can. You have to know that the can has chemicals in it that you don't want in your finished product. It's so easy to pour the sweetened condensed milk into a canning jar and then use any method for making it in the can. There are two advantages besides not having chemicals leach into your Dulce. The first is that you can check to see how dark the Dulce is getting which is something you can't do in a can. I like mine on the dark side. The other is that you are making it in a container you can store it in. No muss no fuss. I make mine in my slow cooker. It makes perfect Dulce de Leche on high for 4 1/2 hours to 5 hours. The timing will depend on the model of your slow cooker since they all cook at a different rate.

[OCEllen]

Wonderful idea!

[Jpan99]

So I tried the method with canning jars in the crock pot. I sterilized the jars and lids just as I would if making jam. Filled them with condensed milk, sealed, poured on very hot water (not quite boiling) and turned it on high. They cooked for almost 4 1/2 hours. They look good! But now I'm wondering if these are shelf stable if I don't open them. The lids are sealed tight, popped down just like they do when making jam. (I also made some strawberry rhubarb jam today too!)

Do you think the unopened jars of dulce de leche can stay in my pantry as long as the jam jars without spoiling? I only made two jars but I want to do some more tomorrow. I'd like to use it as a filling when I experiment with my French macaron recipe in a couple of weeks.

[lilgi]

Great to know that this worked beautifully, I'll have to try this myself.

I derive great comfort from turning the mason jars upside down while still hot and throwing a heavy blanket over them - very old trick that I trust implicitly. The heated contents of the jar when inverted are presumed to expel any air that might have seeped in after finishing the process and the blanket provides a vacuum - we do this with when jarring fresh tomato sauce. After a few days I store on a shelf. I can tell you I sleep better at night when doing this and the jars can last for months, theoretically indefinitely but would know first hand.

[Jpan99]

I just tried one of the jars. I wanted to taste before making more. It's very thick, which is what I wanted. The original recipe was to leave it for 4 hours at high. If I"m going to use it as a macaron filling I wanted it to stay put. I'm thinking for the next batch I'm going to add some fleur de sel. For some reason it needs a little punch of flavor. That's the beauty of this method, you can add some additional flavor if you want.

Oh, one more thing, I put the jars on their side in the slow cooker. Standing up was just a little too high, I think the water would have fallen below the jar level. Here is the website that gave me the idea for using the slow cooker.
http://natashaskitchen.com/2012/03/02...

[lilgi]

Looks great! Nice alternative, thanks for the link.

[Zeldog]

I've made dulce de leche in the can many times and hadn't thought about the can lining, I'm a bit skeptical about chemicals in the lining being an issue. Do those threads say exactly what these chemicals are and what their health effects might be? In any event, transferring the condensed milk to a canning jar sounds like a fine idea. Even if it's not healthier, now you have your dulce in a resealable container. If you don't have a crock pot, any pot large enough to cover the jars would work. But don't seal the jars tight or they might explode. Use regular canning lids and technique.

[nemo]

Zeldog, I think OP might be referring to BPA's in can linings. It leaches into the product, especially in acidic things like tomatoes and tomato sauce. I believe the concern is that it is a hormone interrupter and particularly bad for pregnant moms and children, although anyone is at risk. I've done the boiling can method for years, but now I guess I have to reconsider that. Even if you use Ball canning lids, I believe they have BPA's as well. Guess you have to make from scratch.

[Zeldog]

I see. Well, I'm way too old and too male to worry much about BPAs. But there is a canning lid that is BPA free. The brand is Tattler and they can be found at some Ace Hardware stores. I like them mainly because they are reusable, but if they are healthier, so much the better.

[Jpan99]

I've got two half-pint jars simmering in my slow cooker right now. I'll let you know how they turn out!

[paulj]

Don't forget that the condensed milk has already been 'cooked' in the can. It is one of the oldest canned products, dating back to Civil War days.

The shortest cut is to buy it premade, either in jars from Argentina, Nestle cans from Chile, or Mexican cajeta (jar, squeeze bottles, or wafers, Obleas con cajeta). I grew up with the home made canned version (made with the pressure cooker), but am just as happy with these commercial versions. I may be spoiled with my shopping options, but one or other of these versions is as easy to buy as the plain condensed milk.

[INDIANRIVERFL]

This actually works. Leave the can in your hot attic through the summer. It takes about 6 months in Florida to turn it a deep rich brown.

[OCEllen]

Interesting! An old traditional method?

[BananaBirkLarsen]

Apparently dulce de leche is also known as cajeta in Mexico, when made from goat's milk. Rick Bayless has a recipe for making it from scratch, here: http://www.mymexicanrecipes.com/desse...

I imagine this method would work just as well with cow's milk, if you'd prefer (although Lebovitz also mentions on his site that the goat version is particularly tangy and delicious).

[danna]

thanks. I guess if I can't spell his name right, I could at least provide the link ;-)

http://www.davidlebovitz.com/2005/11/...

[HillJ]

Once you master David's super simple recipe for Dulce de Leche, make individual cajeta candy by wrapping spoonfuls in baker's paper. Delicious treat!

[lilgi]

Wonderful with goats milk, I wouldn't have described it as tangy - a bit "funkier" in a good way.

[paulj]

The traditional goats milk version calls for boiling the milk in large copper kettles, stirring constantly, and packaging the finished product in little wood boxes - hence the name 'cajeta' (little box). As such it is more of an artisanal product than a home one. Goat's milk might be sweeter than cows milk.

The cows milk version, and the name dulce de leche, is more typical of Argentina and neighbors.

[lilgi]

I recall a solid version of what I believed to be dulce de leche (at least that's what I was told) made from goats milk. Most probably artisanal, a thick solid chunk or bar, but slightly softer than chocolate. Any idea what this is called? This was decades ago, if memory serves it was very addicting.

eta: wondering if what I'm thinking of is actually what is being referred to above as "cajeta" and dulce de leche is perhaps the soft version. Looks like:
http://www.flickr.com/photos/typetive...

[paulj]

I have Mexcian cajeta in a squeeze bottle, and in a chewy wafer (oblejas).

Your picture does not indicate where that 'dulce de leche' 'candy bar' is from.

http://www.bewarethecheese.com/oblead...

[lilgi]

Merely to show what I had, but no recollection where I had it nor where its from.

[BeeZee]

you can also make it in the microwave, where it is poured out of the can and into a micro-safe container (I use corningware).

[Emme]

the same can be done in the oven at 200 or 250 F, just stir every 5-10 minutes until golden... the same way i caramelize white chocolate...

[danna]

this is not an answer to your question per se, but if you check David Leibowitz's site, you'll see a method for makeing dulce de leche in a covered pan in the oven. works great, safe.

[katecm]

Agreed, and it's a really good idea to then follow his instructions for his dulce de leche brownies.