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Dulce de Leche

dulce de leche

This is that good stuff.  That ooey gooey, creamy treat resulting from perfectly caramelized milk.  It’s an indulgence for the holidays only and makes a great gift to bring to your office or house parties.   As a kid, the dulce de leche I ate in Honduras was in solid form – hard enough to form a candy yet still soft and smooth with some crunchy, sugary crystallization.  I’ve never had it that way in the U.S but have happily seen many versions in specialty food stores, boasting varieties from cajeta (the Mexican version made from goat’s milk) to confiture de lait  (the easily spreadable French varietal) and all other takes in between.

You can eat this by the spoonful (though I really don’t recommend that), stir it into your coffee, spread on toast, incorporate into an indulgent cocktail, whatever you’d like.  It’s your dulce de leche world.  It’s easy, delicious and inexpensive to make.

Ingredients & Method (yields about 1 cup)

  • 14 oz can, sweetened condensed milk
  • Pinch of sea salt
  • Hot water

Preheat oven to 425 degrees.  Pour milk into a shallow baking dish and stir in a pinch of sea salt.  Set the dish in a larger pan such as a roasting pan and fill halfway up with water.  Cover the baking dish with foil and bake for about 1 -1 ½ hours, adding more water to roasting pan as necessary.  Once the milk has become caramel color, remove from oven and let cool.  When milk has cooled, whisk until nice and smooth.  Store in refrigerator.  Gently warm before serving.

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