I think this caramel sauce needs no introduction. And I know I will get myself into deep trouble for saying this, but Dulce de Leche is better than any caramel sauce out there. Period. It is actually just caramelized milk.
This is quite a simple recipe. All you need is a can of condensed milk and time. If you dislike condensed milk and have a whole day of free time, I also included an old-fashioned method in the directions below.
For years, Uraguay and Argentina have been debating on which country invented Dulce de Leche. Well, they can keep debating and I will just enjoy this wonderful sauce.
Ingredients: (Make 1 can)
Sweetened Condensed Milk, 1 Can
Equipment:
Heavy Pot
Directions:
Remove any labels and glue from the can.
Rinse and clean the can.
Transfer into a pot of water.
Make sure the pot is large enuff to fully submerge the can within 2 inches below the surface.
Lay the can on its side.
Bring the water up to a simmer.
Turn the heat down for a slow simmer.
Set timer for 30 mins.
Top up with boiling water every min.
*This step is important to always keep the can fully submerged or the can will explode.*
Simmer for 2.5 to 3 hrs.
Remove the can from heat and set it aside to cool down completely, best overnight.
Open the can with a can opener to reveal a sauce that's better than caramel.
Transfer into a sterilized jar and keep chill in the fridge.
Drizzle over some ice cream or desserts.
Or, if you have the time and patience, add 1L of whole milk and 120g of sugar into a heavy pot.
Stir until the sugar has melted.
Add in 1/4 TSP of baking soda and continue stirring constantly for 6 to 7 hrs or until the milk has fully caramelized.
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