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Dulce de Leche

the urban baker: Dulce de Leche

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Monday, November 8, 2010

Dulce de Leche

This past weekend a friend of ours had a huge party.  They asked me to bake.  A few restrictions; no nuts, mini bite sized - everything, and keep it simple.  No problem.  I made lemon squares, gooey, fudgy brownies, whole wheat-oat chocolate chunk cookies, and a vanilla bean cupcake with dulce de leche butter cream.

About a week before the party I started collecting provisions.  My first stop was Surfas.  I have talked about Surfas in the past and I am always overjoyed to have an excuse to shop there. After collecting most of what I needed, I simply could not find the dulce de leche.  They were out of it.  I knew I could make my own, but sometimes, when baking for a crowd, I do look for shortcuts. No problem, I said to myself, I will just make it.  How hard could it be?  I soon found out, not hard at all.

I will never buy pre-made, store bought Dulce de Leche, every again.  This is one of the easiest things I have every made and I am kicking myself for not doing it sooner.  Dulce de leche will be lining my refrigerator shelves along side my homemade caramel and my homemade hot fudge sauce.  I just adore finding new discoveries!

Dulce de Leche
make a little or make a ton!

• remove all the paper from several cans of sweetened condensed milk (14 oz. cans)
• put 2 - 4 cans in a dutch oven.  fill with water.  the water should cover the cans of milk.
• bring to a boil.  once boiled, turn down to simmer, cover slightly, with a lid and let simmer for 2-4 hours.  the longer it simmers, the thicker the caramel becomes.  I simmered mine for 3 hours.
• remove the cans from the water and let cool for one hour.  
• once cooled open the cans and transfer the thick caramel to a glass jar (I used ball jars).  let cool completely before attaching the lid.  
• this will store in the fridge for ever!


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Blogger Maria said...

I could eat this by the spoonful!

November 8, 2010 at 6:21 AM  
Blogger Eliana said...

That was quite the lineup you baked up. And you're right - there is no need to buy dulce de leche when it is so easy (and cheaper) to make at home.

November 8, 2010 at 6:37 AM  
Blogger Autora do Blog said...

Love it.

November 8, 2010 at 6:44 AM  
Blogger Unknown said...

Oh super cool, thanks for sharing...I'll make a ton

November 8, 2010 at 7:13 AM  
Blogger Rosa's Yummy Yums said...

I love dulce leche! Your cupcakes are so pretty and tempting.



November 8, 2010 at 8:00 AM  
Anonymous Amanda said...

That is gorgeous! And looks delicious. What a beautiful recipe!

God bless-

November 8, 2010 at 8:54 AM  
Blogger M. said...

I bet it tastes much better than a store bought one :)

November 8, 2010 at 10:29 AM  
Blogger Kim said...

I loovve dulce de leche and it'S so simple to make it!

November 8, 2010 at 2:12 PM  
Anonymous allison [a for aubergine] said...

Making dolce de leche is one of my favorite things!

November 8, 2010 at 6:31 PM  
Anonymous christine said...

Wow. I can't believe how simple this recipe is. I love the nonchalance of your comment about homemade caramel lining your fridge :) You make it sound so easy! Thanks!

November 9, 2010 at 12:13 PM  
Blogger showfoodchef said...

I'm really glad you posted this. I've been wanting to try this and got over whelmed with several different recipes that I didn't feel confident about their process. You are very clear and I'll definitely follow this one, can't wait.

November 11, 2010 at 2:25 AM  
Blogger Patricia Scarpin said...

I'm a brave girl and use a pressure cooker to make dulce de leche. :D

Isn't it just delicious, Susan? And those cupcakes are to die for!

November 11, 2010 at 7:31 AM  

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