WHAT IS DULCE DE LECHE?
The simple definition is caramelized sweetened milk. We use sweetened condensed milk and cook it using your favorite cooking method. We love making the dulce de using the instant pot method most, it turns out thick, creamy and so delicious.
WHAT YOU NEED-
For this recipe all you need is just one ingredient and the instant pot will do all the work!
CONDENSED MILK– This recipe calls for 2 cans of 14 oz sweetened condensed milk. You can use any brand, we like to use Eagle Brand sweetened condensed milk most.MASON JARS– You can use 16 oz mason jars with lids for this recipe.INSTANT POT– We use an instant pot method and we have THIS instant pot.
HOW TO MAKE DULCE DE LECHE-
INSTANT POT METHOD-
All you need is 5 minutes of prep time and the instant pot does the rest of the work!
PREP– Wash and clean the mason jars, lids and bands and then pat dry. Pour the sweetened condensed milk into the mason jars and secure with lids.ADD TO POT- Add the jars on the rack into the instant pot. Pour water into the pressure cooker to cover the jars.COOK– Cook the condensed milk for about 30 minutes on manual high pressure with a quick release of pressure. Once the water has cooled, remove the jars with tongs or a canning jar lifter.COOL– Allow to completely cool before opening the lids.
OVEN METHOD-
This oven method was the method I used most until we purchased an instant pot.
PREP– Wash and clean the mason jars, lids and bands and completely pat dry. Pour the sweetened condensed milk into the mason jars and secure with lids.ADD TO PAN– Add the jars into a roasting pan and cover the pan with water, up to the rim of the jars.COOK– Cook the condensed milk at 375°F for about 3 hours. Remove the jars with tongs or a canning jar lifter and allow to cool on a cooling rack.
STOVETOP METHOD-
PREP– Wash and clean the mason jars, lids and bands and pat dry. Pour the sweetened condensed milk into the mason jars and secure with lids.ADD TO POT- Add the jars into a Dutch oven and cover the pot with water up to the rim of the jars. (Don’t completely cover the jars with water.)COOK– Bring the water to a boil, then turn down heat to a soft boil and cook for 3 hours. Remove the jars with tongs or a canning jar lifter and allow to cool on a cooling rack.
FREQUENTLY ASKED QUESTIONS-
HOW DO I USE?
There are so many different ways to use this recipe! Whether as a side, a topping or as an ingredients in baking, here are some of our favorite ways to serve:
AS A SPREAD– Use as a spread on wafers, cookies, or graham crackers for a light dessert or snack.TOPPING– Top your ice cream or drizzle over crepes or homemade pancakes. IN BAKING– This is GREAT to use when baking, we love using them in our poppy seed roulade or our chocolate cake. DIP– Add as a dip when making a smores board or fruit platter!FLAVORING– Stir some into your coffee of flavor!FILLING– As a filling on our Mini Boccone Dolce or in our Pastry Triangles!
NOTE: Recipe developed by Valentina’s Corner and first published on Natasha’s Kitchen.
