Dulce de leche is like the god of caramel sauces. I’ll just get right to the recipe. There are 2 ways you can make it. First is with milk and the second is with condensed milk. ill put up both recipes here. I think the second one does the job well.
The first one: This quick recipe for Dulce de leche has been life-changing. Dulce de leche is so extremely versatile, in the sense, it can be used as speed on toast for breakfast, in pies and desserts, incorporated in cakes as frosting or my favourite, just directly from the jar. This easy recipe just calls for one tin of condensed milk and a pressure cooker. That is it. If you do not have a pressure cooker, you can even use just a pot. but it’ll take a little longer.
The second one: This recipe takes a lot longer but the flavour I much nuttier and deeper than the first recipe. I use the first recipe when the flavours of the dulce de leche are combined with some other flavours like chocolate or bananas. But when the flavour of the dulce de leche is primary and has to shine through, I prefer using this recipe
Recipe (Condensed milk)
Condensed milk- 1 tin (unopened)
Place an unopened tin of condensed milk in a pressure cooker. Add enough water to come up to 1 cm above the tin. Cook for 45-50 mins on medium to low. Leave the whistle on till the pressure goes off and the water inside comes to room temperature. If using a boiling pot, submerge the tin with enough water to cover the tin, leave the lid on and cook for 2-3 hours, on low heat Be careful while opening the tin. Open it only once it comes to room temperature.
Recipe- with milk
food 52
milk- 1 litre
sugar- 3/4 th cup
baking soda- 1/4 th teaspoon
vanilla- 1 teaspoon
salt- 1/4 teaspoon
In a saucepan, add milk, vanilla, sugar and salt. Bring it to a boil, stirring till the sugar dissolves. Once it starts to boil, take it off the heat, add the baking soda and put it back on the heat. Let the mixture cook on medium to low heat for 2 hours or till it becomes thick and dark golden in colour.
-ISHANI SHENOY- 