Dulce de Leche has got to be one of my most favorite sweet treats – not just because of its sugary goodness but because of my childhood. My dad was always the one who made Dulce de Leche for us and it was always such a treat when he did. We would eat the Dulce de Leche (also called Arequipe) served in between two Obleas (a very thin, circular wafer). I tried to look for Obleas at the grocery store for this post but no luck! I will keep searching to show you one of my favorite treats!
I rarely make Dulce de Leche because its so addicting but the good news is that I am perfecting a very delicious breakfast recipe that uses this so please stay tuned!!! 🙂 Dulce de Leche is SOOOOO easy to make, you just need time on your side. You don’t need any fancy gadgets or technique and the good news is that if you follow these instructions, it won’t burn! 🙂
This recipe is not “mine” per se (I didn’t invent it) but I am sharing the method of preparation as taught to me by my dad!!
Bienvenidos a nuestra cocina 🙂
Ingredients and How To:
You will need 1 can of sweet condensed milk, any brand will do but just make sure that the can is the type you open with a can opener and not the one you can pop open (See photos below. I also happened to make two batches so I used two cans). Place the can (s) in a large and tall pot and fill with cold water. Make sure you fill the pan up well above the tops of the can (s). Cover the pan and place on the stove over high heat. Bring the water to a boil and turn down to low heat. Cook on low for a total of 3 hours making sure to check the water level every 30-45 minutes. At the 1.5 hour mark, with tongs, flip the can (s) – this will allow the top and bottom to cook evenly. Again and I stress this part: constantly check the water level of the pot, the can (s) must be completely submerged in water. If the water level starts to get low simply bring some water to boil in a kettle and add to the pot with the sweet condensed milk cans. If you find yourself nervous or having a hard time keeping track of the check times, use a timer 🙂 I did that – otherwise I knew I’d forget to check the water level.
Once 3 hours have passed, remove the pan from the stove and carefully dump out the water in the sink. With tongs grab the can (s) and place on a heat resistant surface for about 2-3 hours to cool ((don’t open the can (s) yet as hot dulce de leche will most likely spew out at you)). After the can (s) have cooled you may open them and store in a container or if you are like me, I just placed the whole unopened can in the fridge until I needed them for my next few recipes.
Uses for Dulce de Leche:
– On waffles or pancakes with toasted pecans, almonds or walnuts
– With apple slices
– With obleas
– A yummy spoonful
– On toast (I love it on Challah Bread or Apple Scrapple bread)
– In a few recipes I will be sharing soon 😉