Dulce de Leche
Ingredients:
- 1 can (14 oz) sweetened condensed milk
- A pinch of salt (optional)
- 1 tsp vanilla extract (optional)
Preparation Method:
Method 1: Stove-Top
Prepare the Condensed Milk:
- Pour the sweetened condensed milk into a heavy-bottomed saucepan. Add a pinch of salt if using.
- Place the saucepan over medium heat and bring the milk to a simmer, stirring constantly with a wooden spoon or heat-resistant spatula.
Caramelize the Milk:
- Once the milk begins to simmer, reduce the heat to low. Continue to cook, stirring frequently, to prevent the milk from burning. The milk will thicken and darken in color as it cooks, turning into a rich caramel color.
Cook Until Thickened:
- Cook for about 1 to 1.5 hours, stirring occasionally. The mixture should become thick and creamy, similar to the consistency of a caramel sauce.
Cool and Store:
- Once the desired consistency and color are reached, remove the saucepan from the heat. Stir in the vanilla extract if using.
- Allow the dulce de leche to cool slightly before transferring it to clean, sterilized jars. Let it cool completely before sealing and storing.
Method 2: Oven
Prepare the Baking Dish:
- Preheat your oven to 425°F (220°C).
- Pour the sweetened condensed milk into a glass baking dish. Cover tightly with aluminum foil.
Create a Water Bath:
- Place the covered dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish.
Bake the Dulce de Leche:
- Bake for 1 to 1.5 hours, checking occasionally and adding more water to the roasting pan if needed. The condensed milk should become thick and caramel-colored.
Cool and Store:
- Remove the dish from the oven and let it cool slightly. Whisk the dulce de leche until smooth.
- Transfer to jars and cool completely before sealing and storing.
Method 3: Slow Cooker
Prepare the Cans:
- Remove the label from a can of sweetened condensed milk. Place the unopened can on its side in the slow cooker.
Cook in Water:
- Fill the slow cooker with water, ensuring that the can is completely submerged and covered by at least 1 inch of water.
Cook on Low:
- Set the slow cooker to low and cook for 8-10 hours, depending on the desired color and thickness. Longer cooking times result in a darker, thicker dulce de leche.
Cool and Open:
- Carefully remove the can from the slow cooker and let it cool completely before opening.
Storage:
- Store the dulce de leche in an airtight container in the refrigerator for up to two weeks. You can use it as a spread, a dip, or a topping for desserts.
Enjoy your delicious, creamy dulce de leche!