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Description
A can and a plan: That’s all it takes to make the simplest version of dulce de leche, the thick, caramel-like spread found throughout Latin and South America. Pop an unopened tin of sweetened condensed milk into a pot and fill with water; after a few hours of simmering, you’ll open the can to find it’s turned deeply golden brown. Drizzle homemade dulce de leche over ice cream, use it in desserts such as banoffee pie or dulce de leche icebox cake, or sub it anywhere you’d typically use caramel. (To make with whole milk on the stovetop — the more traditional but slightly more complicated way — see Tip.)
Ingredients
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1(14-ounce) can sweetened condensed milk
Directions
Remove the label from the can of sweetened condensed milk, running it under hot water if necessary for easier peeling. Place the can in a large, deep saucepan or stock pot and fill with water to cover by at least 3 inches. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours, checking the water level every 20 minutes and adding more water as necessary to keep the can submerged. (This is very important as the can might explode if not entirely submerged.) Remove the can with tongs and cool completely before opening and serving. Serve warm, or cool completely before transferring to an airtight container. Store in the refrigerator, covered, for up to 2 weeks.
Notes
Whole Milk Method: 1. Combine 4 cups whole milk, 1 cup granulated sugar and ½ teaspoon baking soda in a large, heavy-bottomed saucepan or Dutch oven. Gradually bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. When the milk begins to bubble up and foam, reduce the heat to low and stir constantly until it subsides. (This may happen several times as the milk comes to a simmer.)2. Simmer uncovered over medium-low heat, stirring occasionally, for 30 minutes. Reduce the heat to low and cook for 15 to 30 minutes, stirring often until mixture is reduced and caramelized. (If the dulce de leche begins browning on the bottom of the pan before the milk has caramelized, remove it from the heat for a few minutes to let the pan cool down.)3. Set a fine mesh strainer over a medium bowl. Pour the dulce de leche through the strainer, then stir in ½ teaspoon vanilla extract and ¼ teaspoon kosher salt. Place the bowl in an ice bath to cool until thickened, whisking the dulce de leche occasionally. Serve immediately, or transfer to an airtight container and refrigerate for up to 2 weeks. Makes 1½ cups.
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