Description
Dulce de Leche is a thick, creamy caramel made by heating sweetened condensed milk. My foolproof water bath method for Dulce de Leche does not have you boil a can. This method is super safe and means you can easily see the level of caramelisation you have in your Dulce de Leche.
Ingredients
- One 395g (14oz) can of sweetened condensed milk
- Salt or Vanilla to taste
Instructions
- Preheat your oven to 425°f / 220°c. Pour the condensed milk into the vessel of your choice - I used a loaf pan so that I could fit a few in my oven, but a glass or metal pie pan or cake pan of your choice will also work.
- Cover tightly with foil.
- Place the pan into a larger casserole dish or similar shallow dish. Fill up with water, taking care that the water does not go higher than the pan with the condensed milk in it.
- Bake for 1 1/2 to 2 hours, topping up with water as needed if the water level drops, until the Dulce de Leche is your desired level of thickness and colour.
- Remove from the oven, carefully remove the pan from the water bath, and cool slightly. Transfer to an airtight container and leave to cool completely in the fridge. Do not worry if the Dulce de Leche looks lumpy - any lumps can be whisked out once cool.
- When using, whisk to remove any lumps. Add salt or vanilla to taste.
- Store in an airtight container in the fridge for up to 2 weeks.
Notes
Make sure that you use a non-reactive pan (ceramic or glass) for your water bath if you are using a metal pan to put the condensed milk in. I used a stainless steel pan and the reaction from the pan and the water stained it. If that is all you have it will be fine, just know that you may have to clean it well afterwards. Alternatively you can use a non reactive container for the condensed milk if you have a glass loaf pan or pie pan - just do not put it straight into boiling water as it may crack.
You can easily make multiple batches of this at a time. I prefer to do them individually so I know how much I have in each batch afterward for storing - just use a pan for your waterbath large enough to fit multiple smaller pans, or do multiple water baths depending on what your oven can fit.
I prefer to cook my Dulce de Leche until it is nice and thick and quite dark brown, as it then holds its shape well. If you like yours a little lighter, cook it for less time.