A popular confectionery spread in Latin America, Spain and The Philippines, prepared by boiling milk and sugar. In modern times dulce de leche is prepared using commercial condensed milk.
It is used in a similar manner to peanut butter or hazelnut spread.
Depending on the cooking time it can be runny like syrup, or dense like jam. For filling chocolates, dulce de leche should be somewhat runny and at room temperature.
Recipe
Ingredients
- 1 can of condensed milk
Tools
- Pan
- Water
Method
Remove label from can, place in pan and cover with water at room temperature. Placing the can on its side allows for even cooking of the dulce de leche, as the can will gently roll about the pan when boiling.
Cover pan and set in very low fire. Water has to reach a very gentle boil. Leave to boil for 40 minutes. Add water to the pan if required.
Put the can in a pan of water at room temperature and leave to cool off for one hour.
Important
The can has to be completely submerged in water when boiling.
Hack
Brands of condensed milk have different characteristics when boiling into dulce de leche. Choose brands that do not contain "palm oil" or "vegetable oil" as ingredients.
To fill chocolates, allow it to cool below 30 degrees C.