Dulce de Leche Sweetened Condensed Milk Recipe (2024)

FAQs

How long does it take for condensed milk to turn to caramel? ›

Place can of condensed milk, unopened, in the boiling water. Cover and let simmer for 3 hours, refilling water as needed and turning the can every half hour to prevent scorching. Carefully open can and serve.

This is a simple baking hack to create 'Carmel in a Can' (Dulce De Leche). It comes together super easy, all you need to do is take the label off a can of condensed milk, fire it into boiling water for about 3 hours (make sure it's fully under the water) and boom, it's ready to go.

Is it safe to boil my can of sweetened condensed milk to make caramel sauce? No. For safety reasons, we do not recommend heating a can of our condensed milk, opened or unopened. The current can is not designed to withstand high temperatures.

Yes, you can boil condensed milk directly in the can. This process is often referred to as “caramelizing” or “making dulce de leche. Why would I want to boil condensed milk in the can? Boiling condensed milk in the can transforms it into a rich and creamy caramel-like spread called dulce de leche.

The condensed milk is ready when it can lightly coat the back of a spoon, and is still thin but more viscous than at the beginning. It will thicken considerably once cooled. Store in an airtight container in the fridge, and use for anything from no churn ice cream to caramel slices to Vietnamese iced coffees.

Thickness: in order to obtain a really thick dulce de leche, you have to bake it for a really long time. However, the longer you bake it, the more scorched it gets. Frosting use: if the dulce de leche is too lumpy it won't work well for frosting.

The longer you cook, the thicker and darker the dulce de leche will be. For a light and runny dulce de leche, cook for 2.5 hours, for a dulce de leche that is easy to pipe and holds its shape, cook for 3.5 to 4 hours.

Dulce de leche is too thick: If it's too thick while warm, this also happens when the sauce is overcooked and too much liquid has evaporated. Pulse in the food processor/blender with a tiny bit of cream or milk (start with 1/2 teaspoon; a little goes a long way) until it reaches your desired consistency.

When you add heat to your ingredients, they undergo a chemical reaction known as the “Maillard reaction.” This means that the sugar is cooked to the proper moisture level and caramelization occurs. You know when this happens as the mixture changes colour to a rich brown.

If your condensed milk doesn't thicken after a couple of hours, it means you removed the pan from the heat early. You can pour the mixture into a small pan and carefully continue to reduce the mixture.

What can I substitute for dulce de leche? ›

Technically, if you see dulce de leche in a recipe, you can instead use caramel, and vice-versa. However, there will be a slight variance in taste and texture, and the recipe will no longer be authentic to the specified region. That is why we always recommend differentiating between dulce de leche and caramel.

Heating in a Slow Cooker

Fill the slow cooker with enough water to fully immerse the can and cover it with an extra two inches (five cm) of water. Heat on low for eight to 10 hours. For a lighter dulce de leche, cook for eight hours; for a thicker and darker sauce, heat for ten hours.

Can condensed milk be whipped like cream? Yes, condensed milk can be whipped to create a creamy, fluffy texture similar to whipped cream. This makes it a great alternative for those who are lactose intolerant or looking for a dairy-free option.