How to make Dulce de Leche in a can … kitchen helper
Dulce de Leche, it sounds super fancy, but this sweet and delicious caramel-like sauce is easy to make. Popularised in Latin America, Dulce de Leche makes the perfect addition to any sweet treat. Roughly translated “Dulce de leche” means “the sweetness of milk” and is often referred to in English as milk jam. It’s the perfect topper for a wide range of desserts from pancakes to ice cream, and it makes a tasty and easy filling for tart cases, making a delightful and simple dessert. If you can’t wait, simply eat it from the can (trust us, you won’t be able to help yourself).
So, what do you need to make this moreish milk jam?
You only need one ingredient, a can of sweetened condensed milk.
Remove the label from the can of sweetened condensed milk and place it on the stove in a pot of water. It’s important (for your safety and the cleanliness of your kitchen) to ensure that the can remains fully submerged while cooking, otherwise, you could end up with an exploding can of Dulce De Leche all over your ceiling.
Bring the water to a boil making sure the can is laying on its side. Reduce the heat and simmer for , 3 hours, topping the pot with extra boiling water as necessary to keen the can submerged at all times. Remove the can from the pot of water with tongs or a slotted spoon and place on a heatproof surface; we recommend leaving the can unopened overnight to ensure the caramel has completely cooled before opening. Dulce de Leche will keep in an airtight container in the fridge for up to 3 weeks,if it doesn’t get eaten before then. Unopened cans can be kept at room temperature for up to 3 months.