Sweet Essentials Easypeasy Dulce De Leche Recipes

Steps:

• PREP/PREPARE
• The traditional way to make dulce de leche is to use sweet milk (cows not goats), and sugar. You put them into a pan and cook it down until it gets a golden brown and takes on the consistency of caramel. This is how I changed it out... Take a look at sweetened condensed milk... it is composed of milk and sugar So, if you have a can of the stuff hanging about in your pantry, you are almost there.
• You can make this recipe using one of two methods: The Can Method Take the can of sweetened condensed milk and immerse it completely in a pot of simmering water, for 2 or 3 hours. Cooking Notes for the can method: The can must be completely immersed in the simmering water and watched. If the water boils down and exposes the can, it might explode. The Jar Method Place the sweetened condensed milk in a small jar, like a Mason or Wick jar, and immerse in simmering water for 2 or 3 hours. Cooking Notes for the jar method: The jar needs to be heatproof and have a lid. When you add the sweetened condensed milk, loosely put the lid on and the level of the water should be just below the level of the lid. The advantage of the jar method is that when it is finished cooking, it is already in the jar you are going to store it in.
• Weck Jars I love these jars, and you will see them being used in many of my posted recipes. They are food grade glass with a glass lid, then sealed with a rubber gasket and two metal clamps. Plus, they come in all kind of sizes. For this recipe I am putting the sweetened condensed milk in one, and placing the glass top on without the gasket. The other advantage is that you can see the sweetened condensed milk and stop when you see it change to golden brown and thicken like caramel.
• When you buy your sweetened condensed milk, check the ingredients. Certain brands swap out sugar for corn syrup which is not what you want. If the list show sugar and milk, then buy it.
• Gather your ingredients (mise en place).
• Fully immerse the can in water or place the glass heatproof jar into a saucepan and bring the water up to a simmer.
• Simmer for 2 - 3 hours or (assuming you are using a glass jar), when the sweet condensed milk turns a yummy golden brown and thickens.
• You will probably need to add water to the saucepan about every 15 minutes, so keep an eye on the pan.
• My dulce de leche took 2.5 hours to cook, but it was worth every minute.
• PLATE/PRESENT
• Use to replace some of the butter and sugar in your cookies or cakes. Add to coffee. Mix with mustard, garlic and cayenne to make a fantastic ham glaze. Enjoy
• Keep the faith, and keep cooking.

Steps:

• Classic menthod:
• Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3- to 4-quart heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Stir in 1 teaspoon vanilla. Transfer to a bowl to cool. Makes about 1 1/2 cups.
• Sweetened condensed milk method:
• Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.

Steps:

• For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
• For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
• Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.

Steps:

• Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
• When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
• Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.