December 02, 2012

Dulce de Leche

So the weather can't decide what it's doing.  Friday was so cold my thighs went numb walking home.  Today was warm (relatively) and rainy.  Most of my free time lately has been spent curled up on the couch reading the Game of Thrones series.  But I did have time to whip up some dulce de leche, and so do you!

Dulce de leche means "milk candy" or "milk jam" in spanish and essentially is like a thick milk caramel sauce.  It can be used in a variety of things after... top vanilla ice cream, use in frosting... eat straight from the can...

But the best thing is that it is the EASIEST thing to make.

Take a can of sweetened condensed milk and simmer it submerged in water for 3 hours.  Done.  You don't even have to open it!  But when you do, it will have magically transformed into thick, rich, brown, caramel.

I used it in this dark spice cake with dulce de leche frosting.  

Stay sweet!

Dulce de Leche

Cans of sweetened condensed milk

Submerge cans in water in a large pot.

Bring to a boil.  Simmer for 3 hours, making sure cans stay submerged*.  Top up with water as required.

Let cool in the pot.

Refrigerate until ready to use!

** This is important, if they stop being submerged, they could explode :) 


  1. A Southern belle friend told me her family called it "danger pudding" but made it often nonetheless :) So delicious...

  2. Danger pudding is good haha. Implies eating it with a spoon is totally legit ;)