By cooking sweetened condensed milk in the can, you can achieve perfect dulce de leche in just 2 hours.
February 9th, 2019
Dulce de leche is a truly magical substance. It marries the thick and rich indulgences of sweet dairy with caramelization from the Maillard reaction. The result is a light golden brown and butterscotch-like syrup that you can drizzle on pastries, use in cakes, or spoon over ice cream. Traditional recipes call for cooking for many hours in a pressure cooker, but this recipe needs only two hours. By cooking condensed milk in the can submerged in water, the proper temperature and pressure can be sustained over 2-3 hours for the perfect dulce de leche.
Finish with a touch of vanilla to round out the flavor.
Makes 14 ounces dulce de leche
When adding vanilla, I recommend using vanilla paste with vanilla specks.
Dulce de leche can be stored in an airtight container in the refrigerator for several weeks or more. Seal with a vacuum sealer and freeze for very long-term storage.
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