Name: How To Make Dulce De Leche
Prep time: 5 min
Total time: 1 h 15 min
Yield: 1 c.
Ingredients: 1 14-oz. can sweetened condensed milk

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- How's it going guys, it's Justin from the Delish test kitchen and I'm gonna show you how to make dolce de leche with nothing but a can of condensed milk and a pot of boiling water. This is one of those culinary magic tricks you're gonna want to show everyone. It is astounding that really all you need is this can and a little bit of water and the milk will caramelize and create an umptious delicious topping. Dolce de leche is like caramel's extravagant, luscious cousin. It's not technically caramel, it's caramelized milk. So you get these like toasted dairy flavors that are unbelievable. It's great in ice cream, frosting, on cake, inside brownies, inside cookies. Truly once you have this you're gonna want to put it on everything. Even literally eating it off a spoon. And it's crazy easy to make. All you need is a bit of time. Making dolce de leche used to be a really arduous process. You'd have to literally stand over the stove, stirring milk and sugar for hours until all the water evaporated. Luckily scientists created, food scientists created condensed milk. Condensed milk, you can find it in every grocery store. It was initially created as a supplement for infants. It's essentially just milk that has had all the water removed and canned. There's unsweetened and sweetened. But for this preparation we definitely want the sweetened condensed milk. So make sure you are checking the can. To show you just how drastically it's going to change. I'm gonna show you what regular sweetened condensed milk looks like. So you can see it's already pretty luscious and delicious looking as is. This is a really amazing condiment just by itself. You could put it on a dessert. You can use it in a smoothie with avocado. That's a beautiful Vietnamese dessert, but we're gonna take it a step further by cooking it. So a huge part of the magic trick of this recipe is you don't have to do anything. You're not even opening the can. There's no stirring involved. Literally all you're doing is placing this can in a pot of boiling water. The only thing we are gonna do, which just is helpful for cleanup is we're gonna remove the label from our can. This recipe is super easy but we do have to have a little bit of a discussion before we put our can in the water. It's a safety discussion. Basically we need to have this can submerged at all times. It is vacuum sealed and there is built up pressure inside this can, which will then regulate to the external pressure applied by the water. But if at any point, the water level comes below the can. It actually runs the risk of the can exploding and A, that'll ruin your dolce de leche but also you could end up with molten sweet and condensed milk all over your kitchen. So we wanna avoid that. Basically in order to keep that from happening, every 25 to 30 minutes, come back, check, add some water in the pot, make sure that it is at least two inches over the edge of the can. Using tongs, I'm gonna lower the can into the pot but I'm actually going to lay sideways for two reasons. One it's a little less tall so there's not as much water necessary to keep it covered. And when you stand it up like this it can actually kind of shake because of the water simmering up against it. And this keeps it from shaking and making a little bit of an annoying noise. Win-win. We're gonna let this cook for about two and a half hours. You could go a little bit longer, closer to three hours for that deep dark, a little bit more of a caramelized flavor, but not too much more than that. Cause you can actually burn and spoil the dolce de leche. Once the can is out, you're gonna want to have it come up to room temperature before we open it again. This is all about pressure. If you open it while everything's still hot you can actually spurt out and burn you. Be patient, make sure that it comes down to room temperature it take up to four hours. So just be patient and don't start making dolce de leche at 8:00 PM. This dolce de Leche has been going for about two and a half hours. The can looks a little weird. It's oxidized a little bit, but I promise you, the dolce de leche on the inside is perfectly delicious and edible. This has come down to room temperature. It's time for the moment of truth. We're gonna open it. How crazy is that? Truly, every time I open a can of dolce de leche, I'm astounded every time. It is truly like an illusion. It's so velvety beautiful. I'm honestly tempted to eat this entire can no matter how sick it would make me but I am gonna give it a try. (upbeat music) It is so good. It is different than caramel. Caramel is very, very sweet and it has this like burnt sugar good flavor that can only come from caramel. This is totally different because it's just caramelized milk. There is an intense creaminess and toastiness it almost, stay with me, it almost tastes like banana-y It is so delicious. And you could already imagine all of the things that this would taste good on brownies, toast, fruit. Truly, it's one of the best dessert toppings and it is insane how easy it is. All you need is a little bit of time and you have, truly, a jar full of really incredible dolce de leche. That's the beauty of cooking, baby. You can put something on the table that took you no effort but if it tastes good, people are gonna be like, oh my God you're such a good cook. For more recipes and culinary magic. like this head on over to delish.com. (upbeat music)

All you need to make dulce de leche at home is a can of sweetened condensed milk and som boiling water. It is culinary magic!

How To Make Dulce De Leche

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