Authentic dulce de leche recipe: 60 photos
Dulce de Leche - Preppy Kitchen
Traditional Dulce de Leche Recipe (no condensed milk!)
DULCE DE LECHE RECIPE & HISTORY - traditional caramel
FAQ
“The difference between condensed milk and dulce de leche is the caramelization of the sugars that are both added and part of milk,” Sibley says. “Typically, condensed milk remains white and has a lighter consistency and taste than dulce de leche.
Caramel and dulce de leche might look and taste somewhat similar, but they are actually pretty different. While caramel is made from slowly simmering water and sugar until it caramelizes, dulce de leche is made from simmering milk and sugar super slowly until it turns into a creamy, caramelized substance.
Why add baking soda to the sauce? The baking soda will help with the reactions necessary to make the sauce thick and dark, with a rich taste. As you cook the milk and sugar together, water will evaporate, making the solution more acidic, and proteins will begin to coagulate.
Unlike caramel sauce, which is made by browning sugar and then adding cream and butter, dulce de leche is made by gently simmering milk and sugar together for over an hour until it's thickened and golden (swap out the cow's milk for goat's milk and you have cajeta).
Is it safe to boil my can of sweetened condensed milk to make caramel sauce? No. For safety reasons, we do not recommend heating a can of our condensed milk, opened or unopened. The current can is not designed to withstand high temperatures.
Dulce de Leche
Video Gallery
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Dulce de Leche
Mike Karabeini
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