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Dulce de leche
Dulce de leche
Dulce de leche is a delicious and creamy caramel-like sauce that originates from Latin America. It's made by slowly heating sweetened condensed milk until it thickens and turns into a rich, golden-brown caramel. It's incredibly versatile and can be used as a topping for desserts like ice cream, pancakes, or waffles, or as a filling in pastries and cakes
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Ingredients
- 14 ounces sweetened condensed milk 1 can
Instructions
- Preheat your oven to 425°F (220°C).
- Pour the entire contents of the sweetened condensed milk into an oven-safe dish or pie plate.
- Cover the dish tightly with aluminum foil, ensuring it is well sealed.
- Place the dish in a larger baking pan or roasting pan and add water to the larger pan, creating a water bath that surrounds the dish with the sweetened condensed milk.
- Carefully place the pans in the preheated oven and bake for about 2 to 3 hours. Check occasionally to ensure the water level hasn't evaporated, adding more hot water if needed.
- The dulce de leche is ready when it reaches a rich, caramel-like color and thick, creamy consistency. Keep in mind that the longer you bake it, the thicker and darker it will become.
- Once done, remove the dish from the oven and carefully remove the foil. Be cautious as the mixture will be extremely hot.
- Give the dulce de leche a good stir with a whisk or spoon until smooth and creamy.
- Let it cool completely before transferring it to a jar or airtight container for storage in the refrigerator. It will continue to thicken as it cools.
- Now you have a delicious homemade dulce de leche ready to be enjoyed in various desserts or as a delightful topping!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 319kcal (16%)Carbohydrates: 54g (18%)Protein: 8g (16%)Fat: 9g (14%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 34mg (11%)Sodium: 126mg (5%)Potassium: 368mg (11%)Sugar: 54g (60%)Vitamin A: 265IU (5%)Vitamin C: 3mg (4%)Calcium: 282mg (28%)Iron: 0.2mg (1%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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