Miraculous is a word to describe the transformation of three simple ingredients into divine syrup. It is science, really, but what happens when molecules merge leads to a product with seemingly endless uses, and a flavor adored across the globe.
Dulce de leche is a sauce-like condiment, akin to caramel, which can be a cake filling, a dessert topping, flavor enhancer, sweetener, or just about anything you can think of. One of the easiest and most popular ways to make it is by cooking an unopened can of sweetened condensed milk submerged in a pot of slow boiling water. This was the first method I used to make the tasty concoction. While I never encountered any exploding cans, the danger of this occurring is highly possible.
Today we’re getting back to basics by making this remarkable product from scratch. Cooked on the stovetop, the time honored method yields a milk caramel which I think has superior flavor to that of the can version. You’ll see there are options to skew flavors if you like. So let’s prepare to take three humble ingredients and turn them into one sensational taste treat. Are you ready?
Get special cooking tips and watch the process unfold in this quick video!