Dulce de Leche from Condensed Milk

Introduction

History

The exact origins of Dulce de Leche are unclear, but it is believed to have originated in Argentina in the early 19th century. The name "Dulce de Leche" translates to "sweet milk" in Spanish, reflecting the main ingredient used in the recipe. Over the years, Dulce de Leche has become a beloved treat in many countries around the world.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to use a large pot with a metal rack to prevent the can from touching the bottom of the pot.

- Keep a close eye on the water level while simmering the can to prevent it from boiling dry.

- Allow the can to cool completely before opening to avoid any potential safety hazards.

- For a thicker Dulce de Leche, simmer the can for a longer period of time.

Serving Suggestions

Dulce de Leche can be enjoyed on its own, spread on toast, drizzled over ice cream, or used as a filling for cakes and pastries.

Cooking Techniques

Simmering the can of sweetened condensed milk is the traditional method for making Dulce de Leche. However, you can also make it in a slow cooker or pressure cooker for a quicker and easier method.

Ingredient Substitutions

If you don't have sweetened condensed milk, you can make Dulce de Leche using regular milk and sugar. Simply simmer the milk and sugar together until it thickens and caramelizes.

Make Ahead Tips

Dulce de Leche can be made ahead of time and stored in an airtight container in the refrigerator for up to two weeks.

Presentation Ideas

Serve Dulce de Leche in a small dish with a sprinkle of sea salt or a dollop of whipped cream on top for an elegant presentation.

Pairing Recommendations

Dulce de Leche pairs well with fresh fruit, such as bananas or strawberries, as well as with baked goods like cookies or brownies.

Storage and Reheating Instructions

Store Dulce de Leche in an airtight container in the refrigerator for up to two weeks. To reheat, simply microwave for a few seconds or warm in a saucepan over low heat.

Nutrition Information

Calories per serving

One serving of Dulce de Leche contains approximately 200 calories.

Carbohydrates

One serving of Dulce de Leche contains approximately 30 grams of carbohydrates.

Fats

One serving of Dulce de Leche contains approximately 8 grams of fat.

Proteins

One serving of Dulce de Leche contains approximately 3 grams of protein.

Vitamins and minerals

Dulce de Leche is not a significant source of vitamins and minerals.

Alergens

Dulce de Leche contains dairy and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Dulce de Leche is a rich and indulgent treat that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Dulce de Leche is a delicious and versatile treat that can be enjoyed in a variety of ways. Whether spread on toast, drizzled over ice cream, or used as a filling for cakes, this sweet and creamy caramel-like spread is sure to satisfy your sweet tooth.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I hold close to my heart. It was many years ago, when I was just a young girl learning the ropes of cooking from my own grandmother. She was a marvelous cook, with a vast repertoire of recipes that she had learned from her own mother and grandmother before her.

One day, while my grandmother was busy preparing a feast for a family gathering, I asked her if I could help in any way. She smiled warmly and handed me a can of condensed milk, telling me that we were going to make something special together. I watched in amazement as she placed the can in a pot of simmering water and explained that we were going to turn it into a delicious caramel treat called Dulce de Leche.

As the hours passed, the sweet aroma of caramel filled the kitchen, and I could hardly contain my excitement. Finally, my grandmother carefully removed the can from the pot and let it cool. When she opened it, I was amazed to see the thick, creamy caramel inside. She spooned some onto a piece of toast and handed it to me with a smile. The taste was like nothing I had ever experienced before – a perfect balance of sweetness and richness that melted in my mouth.

From that moment on, I was hooked. I begged my grandmother to teach me how to make Dulce de Leche from condensed milk, and she happily obliged. We spent many more afternoons together, stirring pots of simmering water and watching as the magic of caramelization took place before our eyes.

Over the years, I have made this recipe countless times, each time with a sense of nostalgia and love for the woman who taught it to me. I have shared it with friends and family, who have all marveled at its simplicity and deliciousness. And now, as I pass it on to you, I hope that you will make it with the same joy and appreciation for the culinary traditions that have been passed down through generations.

To make Dulce de Leche from condensed milk, all you need is a can of sweetened condensed milk and a large pot of simmering water. Start by removing the label from the can and placing it in the pot, making sure that it is completely submerged in water. Let it simmer gently for 2-3 hours, adding more water as needed to keep the can covered.

After the allotted time has passed, carefully remove the can from the pot and let it cool completely before opening it. You will be greeted with a luscious caramel sauce that can be enjoyed on its own, spread on toast, drizzled over ice cream, or used in a variety of desserts.

I hope that this recipe brings you as much joy and satisfaction as it has brought me over the years. May you always remember the love and tradition that goes into making this simple yet decadent treat. Enjoy!

Categories

| Argentine Desserts | Argentine Recipes | Sweetened Condensed Milk Recipes |

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