Traditional Dulce De Leche I Made It

Traditional Dulce De Leche

pointsevenout 11 years ago

Recipe by Sassinate: Traditional Dulce De Leche Cajeta
A delicious caramel like flavored topping. Had a few problems making this recipe so I made a few changes. Enough to have to post a new recipe with my requirements: Dulce De Leche

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frankieanne 11 years ago said:

Is there a difference between dulce de leche and caramel? Looks like the same ingredients... I guess dulce de leche is thinner in consistency?

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pointsevenout 11 years ago said:

Caramel has a higher sugar and butter to milk ratio and is simmered to a higher temperature to make the solid soft caramel pieces. Different ratios in the Dulce De Leche and a lower simmer temperature make it more of a drizzlable liquid.
I may have to change the simmer temp a little if I find it is too hard in the fridge.

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frankieanne 11 years ago said:

OK, I get it now. Thanks, pso. :)

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pointsevenout 11 years ago said:

I needed a caramel sweetened condensed milk for a recipe but could not be found in any store. SO - with a little research and experimentation I settled on a Dulce De Leche sauce.

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frankieanne 11 years ago said:

I may have a fuzzy memory, but I think I remember my mother putting an opened can of sweetened condensed milk in a pot of boiling water (the milk still in the can) and letting it simmer on the stove. She kept stirring it and it eventually turned into caramel. I think I remember that right. I'll have to ask her.

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pointsevenout 11 years ago said:

That's one way to skin the cat. Thought I did the cheapest way by reducing down sweetened whole milk. Another way says to put the whole unopened can, sans the label, in a pot of boiling water, keeping it completely submerged, for 2 to 4 hours.

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