Dulce de leche (is a confection prepared by slowly heating sweetened milk to create a product that derives its taste from caramelised sugar. Literally translated, it means “candy of milk“, “milk candy”, or “milk jam” in the same way that dulce de frutilla is strawberry jam.
I have always known you could make Dulce de Leche from boiling a full, unopened tin of evaporated milk for 2-3 hours but as this method requires you to watch over it to make sure the tin doesn’t boil dry and explode, trying it has never really appealed to me. I have seen people who empty the tin into a pan and boil it directly, but the dulce de leche does not obtain its lovely golden colour.
- Measure out 1 part butter, 1 part brown sugar and 2 part evaporated milk.
- Melt the ingredients in a pan on a very low heat.
- Continue to simmer for around 20 minutes, ensuring to stir constantly.
- The dulce de leche is done when it gives off a ‘caramel’ smell and has a gloopy consistency. The longer you simmer it, the thicker it will get. You could even make a mixture of toffee consistency.
As dulce de leche’s flavour is essentially caramelised sugar, it is interchangeable for caramel or toffee in many recipes (I certainly know many banoffee pie recipes that call for it.) It’s a versatile mixture so experiment and have fun!