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Serving Ideas: Spread on toast, dollop onto yogurt, drizzle over crepes, spoon onto cakes, or swirl into brownies.
Storage: Store in an airtight container in the refrigerator for up to 2 weeks. Warm gently in the microwave if it becomes too thick.
Variations:
Salted Dulce De Leche: Stir in a pinch of sea salt at the end for a delicious sweet-salty flavor.
Cinnamon Twist: Add 1/2 teaspoon of ground cinnamon along with the vanilla for a cozy, spiced version.
Coconut Dulce De Leche: Use coconut condensed milk for a dairy-free, tropical twist.
FAQ:
Q: Can I make dulce de leche without stirring constantly?
A: Technically yes — you can bake sweetened condensed milk in a water bath or use a slow cooker, but stirring on the stovetop gives you the fastest and most controlled results.
Q: Why is my dulce de leche grainy?
A: Overheating or not stirring enough can cause crystallization. Keep the heat low and stir continuously for a silky finish.
Q: Can I use evaporated milk instead of sweetened condensed milk?
A: No, evaporated milk doesn't have the sugar content needed to create the thick, caramelized consistency of dulce de leche.
Q: Is it possible to flavor dulce de leche differently?
A: Absolutely! Beyond vanilla or cinnamon, you can experiment with espresso powder, nutmeg, or even a splash of bourbon for adult-friendly versions.
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