Condensed milk is a common ingredient in many sweet recipes and can also be used to prepare a caramel-like sauce, perfect to be enjoyed alone, with fruit, with ice cream or to fill cakes and biscuits. Although regular caramel is made by heating sugar, condensed milk can be heated to make a similar, equally delicious-tasting sauce called "dulce de leche" in Spanish, as it appears to originate in Argentina. There are many ways to turn condensed milk into "dulce del leche," all of which require the heat to caramelize the sugars creating a gooey delicacy with an extra sweet flavor.
Ingrediants
1 pack of 400 g of sweetened condensed milk
Steps
Method 1 of 5: Prepare the "Dulce de Leche" by Heating the Jar of Condensed Milk
Step 1. Remove the label from the jar
For this method it is important to use a can that can only be opened using the can opener. Do not use a package with an opening tab. During boiling, a fair amount of pressure will develop inside the can and it is therefore important that it does not have a tab opening to prevent it from exploding.
Step 2. Place the jar on its side, inside a medium to large pot
Placing it horizontally will prevent it from jolting as the water boils.
Step 3. Fill the pot with room temperature water
Make sure the can is completely submerged and topped with about 2 inches of extra water. This step will prevent the jar from overheating and potentially exploding, burning the milk.
Step 4. Bring the water to a boil over a high flame
When it reaches a slight boil, reduce the heat to medium heat and simmer for two to three hours (two hours for a more liquid caramel, three hours for a thicker, darker result).
Check the can every 30 minutes. Turn it upside down to keep the temperature from getting too high. If necessary, add more water to ensure about 3-5 cm of liquid above the jar
Step 5. Remove the pot from the heat
Once the indicated time has elapsed, remove the pot from the heat and remove the can using a slotted spoon and metal kitchen tongs. Place it on a wire rack and let it cool until it reaches room temperature.
Wait until the jar has cooled completely before opening it
Method 2 of 5: a water bath
Step 1. Prepare the pot for the double boiler
Pour about 2 inches of water into the bottom of a saucepan and bring it to a boil. Open the condensed milk package and pour the contents into a metal or glass bowl.
Place the bowl on the pot with the boiling water, making sure it doesn't touch the liquid. If necessary, remove some of the water. Note that the size of the bowl should allow you to leave it resting on the pot and seal it
Step 2. Heat the condensed milk
Cover the bowl with a lid and keep the water at a slight boil on medium heat. Stir at regular intervals and let the milk cook for at least an hour and a half, until it becomes thick and caramel-colored.
If you don't have an appropriate lid, make it yourself from aluminum foil
Step 3. Remove the caramel from the heat
As it cools, mix it with a whisk to make sure it reaches an even, lump-free consistency. Before serving or adding it to your recipes, let it cool for about 20 minutes.
Method 3 of 5: In the Oven
Step 1. Preheat the oven to 220 ° C
Open a package of sweetened condensed milk and pour the contents into a cake pan with a diameter of about 22-23 cm. Cover with a sheet of aluminum foil.
Step 2. Place the pan in the center of a wider pan or ovenproof dish
Pour boiling water into the bottom of the pan until the pan is half full.
Step 3. Bake for one hour
After the indicated time has elapsed, remove the pan from the oven (with the pan inside). Lift the aluminum foil and mix the milk with a whisk.
Check the degree of texture and color. If the milk has not yet reached the desired density or hue, replace the foil and return the pan to the oven. If necessary, restore the correct water level
Step 4. Check the doneness reached every 15 minutes
After the first hour you will need to check the result frequently until it reaches the desired consistency and shade. When you are satisfied with the final product, remove the pan from the oven. Note that when cooked, the caramel should take on the color of peanut butter.
Step 5. Transfer the caramel to a bowl
While it cools, mix it with a whisk until it is completely uniform and free of lumps; about 3 minutes will be enough.
Method 4 of 5: Using a Pressure Cooker
Step 1. Prepare the can
Remove the label on the sweetened condensed milk package. Place the jar on its side, inside the pressure cooker. Add enough water to completely submerge the can and cover it with about 2 to 3 cm of additional liquid.
Be careful not to exceed the maximum fill line of the pressure cooker
Step 2. Secure the lid on the pot and turn on the flame
Set a high heat and wait for the pressure to reach the correct level. Reduce the heat immediately, but make sure the temperature is high enough to maintain the right pressure inside the pot.
The heat should be high enough for the water to simmer, but not too high for the pot to whistle
Step 3. Continue cooking for 40 minutes
After the indicated time has elapsed, remove the pressure cooker from the heat.
Step 4. Let the pressure escape
Allow the pot to naturally release steam and reduce the pressure level or use the steam valve to speed up the process. Wait for all the steam to be released and the pressure to drop before opening the pot.
Step 5. Open the pot and take out the can
Using a slotted spoon or metal kitchen tongs, lift the jar and transfer it to a wire rack. Wait for the contents to reach room temperature before opening.
Method 5 of 5: in a Slow Cooker (Slow Cooker)
Step 1. Prepare the can
Remove the label. Place the jar on its side inside the slow cooker. Add enough water to completely submerge the can and cover it with about 2 to 3 cm of additional liquid.
Step 2. Set the slow cooker to low heat and cook for 8-10 hours
For a more liquid caramel consistency, cook the condensed milk for eight hours; ten, if you want a thicker, darker result.
Step 3. Turn off the slow cooker and take out the can
Using a slotted spoon or metal kitchen tongs, lift the jar and transfer it to a wire rack. Wait for the contents to reach room temperature before opening.
Advice
- Caramel can be stored in the refrigerator in an airtight container.
- Once cooled, the caramel will take on a denser consistency. To bring it back into liquid form and be able to pour it, heat it slowly in a water bath.
