Homemade «Dulce De Leche» caramel !

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Homemade «Dulce De Leche» caramel !

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Dulce de leche, the world’s most  famous caramel. This is Argentina’s pride and there are so many recipes for how to use this in cakes, cream and toppings. Useed as it is or as an ingredient.

I had never tasted it before, but now I see that  it deserves all  it`s fame and glory. It is so good 🙂

A can of sweetened condensed milk is all you need. The boxes are approximately  for 400 grams. There are several manufacturers of this milk, and it does not matter what brand  you choose.  It is no problem making more than one can of caramel at the time. If you do not opend the can, you can store it for months and months.

Fill a saucepan with hot water , remove the ettiquette from the can. Place the box in the  wather,  only the upper part sticking out of the water. Use a  saucepan that holds about 3 liters of water,  so  all water do not evaporates.

When the water reaches boiling point,  reduce heat  to simmer.

  • 2 hours for caramel sauce. Pouring consistency
  • 2 hours and 30 minutes for caramel cream. Spreading consistancy.
  • 3 hours and 15 minute for caramel fudge. Cutting consistancy.

Refill sauce pan every half hour with  hot water.

NOTE: Do not be tempted to boil with a rolling boil. The cans  gradually build up quite a  pressure and can explode if not handeled carefully.

After ended cooking time , take the sause pan off the heat. Let cool  for half hour before removing the cans from the wather.
Cool completely.

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By | 2011-01-09T11:04:51+00:00 januar 9th, 2011|Bites - Bars !, Dessert, Holidays, Icing|2 Comments

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2 Comments

  1. laila desember 31, 2011 at 3:58 pm - Reply

    I was wondering how sure are we that it wont explode?? I mean even not with the boiling water?? those «note» scares me lool!
    pluss how many hours will it takes to made that one which we can fill muffins with? waiting for you reply! =)

    • sweets to share april 23, 2012 at 10:31 pm - Reply

      start by adding pouring cold wather and the can (s) to a sauce pan. Bring to a boil and reduce to a simmer. I have made this can caramell a lot of times and have never had any explotions 🙂

      For a firm caramell filling for cupcakes I cook the can for 2 hours and 30 minutes !

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