Who doesn’t love dulce de leche? It’s sweet, creamy, and delicious. Not only that, but it is simple to make. I love a good caramel sauce as well, but dulce de leche is practically fool proof without the stress of getting the sugar just amber enough without burning… Not to mention, I have yet to burn myself with sugar/cream splatters when making dulce de leche.
This is not a traditional recipe post that comes with a printable recipe card. It’s too simple for that. You need just ONE ingredient. Now, there are different methods for turning this unassuming can of Sweetened Condensed Milk into the magic of dulce de leche, but I think mine is safest and easiest.
How To:
Preheat oven to 325. Open a can of sweetened condensed milk and pour the contents into a glass pie plate. A glass plate will help you evaluate the color of the dulce de leche as it cooks. Cover the pie pan in foil and place into a larger baking pan. Fill the larger baking pan with water, enough to bring the water level to halfway up the sides of the pie plate. Place the baking pan with pie plate in the oven and bake for about 2 hours. This is where the glass plate comes in handy. Start peeking at about 90 minutes and decide just how dark/rich you want your dulce de leche to be. Personally, I like mine a little on the pale side.
Storage:
Once the dulce de leche has cooled a bit, spoon it into a jar and refrigerate to use when needed. It will keep for about 2 weeks.
Uses:
So many uses! Spoon it over ice cream Spread it over brownies or cookies. Stir it into oatmeal. Honestly, I just eat it with a spoon.
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