Dulce de Leche Recipe in 15 minutes | Easy Doce de Leite Recipe

Dulce de Leche ( Doce de Leite) is also known as caramelized milk. It is a confection from Latin America traditional prepared by heating milk and sugar slowly over low heat for some hours which results to a spreadable, sauce-like consistency. Dulce de Leche as a Spanish phrase means “sweet of milk” (‘sweet made of milk’ in a proper sentence). It is very similar to Caramel Sauce.
In a nutshell, it’s a thick and gooey confection, with a warm, nutty brown color. It’s sweet, creamy, and caramelized, and can range in consistency from a sauce to a soft, chewy candy. For a traditional recipe, Dulce de Leche takes 3-8 hours or 1 hour of baking; but my recipe cuts that timing making it 15 minutes to get it ready. Now this is the spread I used for my COOKIES AND CREAM CAKE RECIPE.

WHAT INGREDIENTS ARE IN MY 15 MINUTES DULCE DE LECHE RECIPE?

The traditional recipe uses just milk and sugar. But my recipe makes use of SWEETENED CONDENSED MILK, unsalted softened Butter (it adds richness as well as a silky smooth, velvet-like texture to the sauce), Salt, Vanilla extract, and granulated Sugar. All these are already in your kitchen or in malls close to you. Some recipes also calls for baking soda (this is used to prevent lumps from forming. If you follow my recipe judiciously, you shouldn’t experience any lumps. But if you do, then just blend your Dulce de leche in a blender and are good)

HOW LONG CAN YOU STORE DULCE DE LECHE?

Dulce de Leche just like any food can go bad, so it’s best stored well. The shelf life of my Dulce de Leche is 3 days. It can be refrigerated for 2 weeks and frozen for up to 3 months. Store in a sterilized mason jar tightly closed. This way, outside contaminants and air cannot get in, and it will be that much fresher when you open it.

WHAT’S THE DIFFERENCE BETWEEN DULCE DE LECHE AND CARAMEL SAUCE?

They are quite similar but have some distinct features that differentiate them. While Dulce de leche is made from Milk and Sugar; Caramel Sauce is made from Sugar and Water. Dulce de leche is also made over low heat than caramel sauce. For Caramel sauce, you need to be careful not to burn the sugar. That’s not applicable to my Dulce de leche recipe. Dulce de leche is creamier in taste than Caramel sauce.

CAN CARAMEL SAUCE BE SUBSTITUTED FOR DULCE DE LECHE?

Technically, yes you can. If a recipe calls for Dulce de leche, and all you have is caramel sauce, go ahead and use it. But let me warn you in advance that the taste would be different from the original recipe.

DULCE DE LECHE USES:

• Dulce de leche or Doce de Leite can be drizzled over pancakes, waffles and icecream.
• It can be added to your coffee.
• It can be used as a Fruit dip.
• It can be eaten just like it is as pudding.
• It can be used as spread between cake layers.
• It can be used in cakes and cookies recipe as requested.
• It can be used as toppings for your dessert.
• It can be used as fillings for pastries.

TIPS FOR MAKING MY DULCE DE LECHE IN 15 MINUTES

• Follow my step-by-step process for the same result as mine. I don’t think we need to over emphasize this.
• Use a heavy-bottom pan to prevent your dulce de leche from scorching at the bottom.
• Always use the best ingredients. Use the best brand of unsalted butter.
• If using salted butter, omit the salt in the recipe
• Use a stop watch. Get a timer. Get a clock.
• Measure out all items and place them on your work surface.
• Work on low heat. Don’t hasten the steaming process.
• Do not stir the sugar during caramelization. Only sway the pan from side to side. Allow sugar caramelize completely before proceeding to next ingredient.
• Your Dulce de leche will keep thickening as it cools so allow it thicken slightly only on heat before removing. If too thick, while it’s still hot, add ½ tablespoon of whole milk and stir till you get a desired consistency (this is for when you want to use it as a drizzle over desserts).
• Allow to cool completely before storing.
• Store in a sterilized mason jar with a tight lid. Keep refrigerated for up to 2 weeks or frozen for up to a month.
• To sterilize your mason jars, simple place jar in water and bring water to boil while your mason jar and lid is in it for 15 minutes. Then remove the jar and lid and allow to cool completely before storing any food preserves inside. Check out my YOGHURT RECIPE for a video clip.

So let’s get started with making Dulce de leche (Doce de Leite) in 15 minutes:

1. Sterilize your Mason jar and set it aside.
2. Measure out all items and keep on your work surface where you can see them.
3. Place a saucepan on low heat, add in your granulated white sugar. Allow sugar to caramelize on its own without stirring. Sway the pan side by side to distribute sugar evenly and make caramelization even.
4. Next, add in your unsalted softened butter. This is when you are allowed to stir. Stir the syrup till butter dissolves completely.
5. Next add in your salt and stir to combine. Now add in your sweetened condensed milk and keep stirring while sauce is simmering over low heat.
6. Once sauce thickens a little, add in your vanilla extract, stir to combine for about 2 seconds. Then remove pan from heat.
7. Allow your Dulce de leche cool completely then pour into sterilized jar and seal properly with the lid.

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Sussan APEH