Easy Authentic Argentinian Dulce De Leche Recipe

Easy Authentic Argentinian Dulce De Leche Recipe
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Argentina dulce de leche is one of my favorites caramel substitutes. Our easy authentic Argentinian dulce de leche recipe is straight forward and fast to prepare using sweetened condensed milk. This dulce de leche Argentine dessert will definitely have everyone licking the spoon and craving for more.

What Is Argentine Dulce De Leche?

Dulce de leche dessert is a type of confection treat that originated in Argentina and quickly became a staple dessert in Central and South American kitchens and bakeries. Argentine Dulce de leche is prepared by simmering sweetened condensed milk for serval hours developing a flavor and color from the sweetened milks mallard reactions that resemble caramel.

What Does Authentic Dulce De Leche Taste Like:

Authentic dulce de leche dessert is creamy, brown in color and has a similar flavor, appearance, and texture to caramel. What makes these caramels different, is the way they are prepared. Caramel is made by using sugar and a bit of water and slowly caramelizing it at a low-temperature whist Dulce de leche is prepared by reducing sweetened condescend milk or sweetened milk at a low temperature until it has a thick creamy consistency and is brown in color due to the caramelization and mallard reaction.

Ingredients For Argentinian Dulce De Leche:

  • 1 can sweetened condensed milk, remove the label

Instructions On How To Make Dulce De Leche Easy and Fast:

  1. In a large pot, place the sweetened condensed milk can on its side and fill the pot with water until it reaches a level of about 2 1/2 to 3 inches above the can.
  2. Set the stove to high and bring the water to a boil then reduce the heat setting to low and simmer for approximately 2 1/2 hours for a light amber caramel or 3 1/2 hours for a darker brown caramel. Make sure to check the water level of the pot every 20 minutes to ensure that the water level remains above the can. To top up the water, add boiling water into the pot as needed.
  3. Carefully drain the water in the pot and remove the can with protective oven mitts or by using a tong.
  4. Place the can onto a cooling pad or wire rack and cool to room temperature about 1 1/2 hour. Caution, do not open the can while it’s hot, it is under pressure and can cause the hot caramel to splash uncontrollably.
  5. Once dulce de leche is completely cooled, transfer the caramel to an airtight container or mason jar and keep it refrigerated until ready to enjoy.

How Long Does Dulce De Leche Keep?

Shelf life for dulce de leche, when stored properly in an airtight container or mason jar will keep for up to 30 days refrigerated. If the dulce de leche can is left unopened after the cooking stage, it can be stored at room temperature for up to 3 months.

How do you dilute dulce de leche?

If you want your dulce de leche caramel to be less thick and saucier, transfer the dulce de leche to a microwave-safe bowl, add 2 to 3 tablespoons of milk and heat for 30 seconds with an interval of 15 seconds stirring in-between. Carefully remove the bowl from microwave and transfer the dulce de leche into an airtight masson jar or container.

How To Use Dulce De Leche?

You can use dulce de leche in my different types of recipes. This creamy rich caramel is great as a dip, spread or drizzle. Drizzle your freshly made dulce de leche over ice cream, pancakes, waffles, and crepes, fresh fruits like apples, strawberries, grapes, mango just to name a few or use it as a dip with your churros or donuts. Dulce de leche also makes delicious filling in cakes such as the popular Tres Leche Cake and Argentinian Alfajores Cookies. Use dulce de leche to garnish brownies, mousse cakes, cupcakes, dessert bars, napoleons and much more. Click on the high lighted link to access some of our favorite recipes that pair well-using dulce de leche.

dulce de leche

EASY AUTHENTIC ARGENTINIAN DULCE DE LECHE RECIPE

Dulce de leche is one of my favorites caramel substitutes. Our easy authentic Argentinian dulce de leche recipe is straight forward and fast to prepare using sweetened condensed milk.

Prep Time 5 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 35 mins
Course Dessert, Sauces and Condiments
Cuisine Argentinian, Chilean, Colombian, Ecuadorian, Latin American, Mexican, Peruvian, Puerto Rican, South American
Servings 20 Tablespoon (20 g each)rams)
Calories 60 kcal

Equipment

  • Pot
  • Tongs
  • Cooling Pad
  • Mason Jars

Ingredients
  

  • 14 ounces sweetened condensed milk (1 can) remove the label

Instructions
 

  • In a large pot, place the sweetened condensed milk can on its side and fill the pot with water until it reaches a level of about 2 1/2 to 3 inches above the can.
  • Set the stove to high and bring the water to a boil then reduce the heat setting to low and simmer for approximately 2 1/2 hours for a light amber caramel or 3 1/2 hours for a darker brown caramel. Make sure to check the water level of the pot every 20 minutes to ensure that the water level remains above the can. To top up the water, add boiling water into the pot as needed.
  • Carefully drain the water in the pot and remove the can with protective oven mitts or by using a tong.
  • Place the can onto a cooling pad or wire rack and cool to room temperature about 1 1/2 hour. Caution, do not open the can while it’s hot, it is under pressure and can cause the hot caramel to splash uncontrollably.
  • Once dulce de leche is completely cooled, transfer the caramel to an airtight container or mason jar and keep it refrigerated until ready to enjoy.
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