Dulce de Leche is a dark, creamy, sweet caramel that can be used in many dessert and biscuit recipes to give even the most simple of treats a luxurious boost. You can even spread it on toast or scones or add it to pancakes for a little breakfast treat or add it as a topping to ice creams (like our delicious Orange and Cinnamon Ice Cream).
Homemade Dulce de Leche is so simple to make and you can keep unopened tins for weeks. I tend to prepare two or three at once to keep a steady supply to hand because you never quite know when a Dulce de Leche emergency will arise, as they tend to.
Here is how to make your own Dulce de Leche:
The only ingredient you need is a tin of condensed milk. Remove the wrapper from the tin and place on its side in a large pan.
Cover the tin completely with cold water ensuring the water level is two or three inches above the surface of the tin.
Cover the pan and bring the water to boil. Reduce the heat and allow the tin to simmer in the pan for two to three hours, checking regularly to ensure that an inch or two of water covers the tin at all times.
Once the time has passed you can leave the tin to cool along with the water in the pan or remove it to allow it to cool on its own but beware, it will be extremely hot!
Keep the tins unopened until it is time to use the Dulce de Leche. Don’t forget to label and date them so you don’t forget what they are!
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