How to Make Dulce de Leche Sauce
If you love the taste of Dulce de Leche, a caramely, luscious flavor, you can have it any time you want. This recipe shows you how to make your own sauce very easily. Actually there are only two ingredients, making the instructions longer than the “how to.”
This topping is perfect and delicious for ice cream, cakes, pies, any dessert. It’s wonderful spread on toast for a quick treat. I’ve even been known to grab a spoonful just as it is. There are several different ways to make Dulce de Leche sauce, but I prefer this method because it’s almost effortless. Your oven does all the work for you, as long as you use the proper type of canned milk. Plain evaporated milk won’t do the trick, you need sweetened condensed milk, such as Eagle Brand. If you can’t find that brand in your market, be sure to buy the one that’s labeled “sweetened, condensed milk.”
Dulce de Leche is a traditional Argentinian dessert accompaniment. Translated, the term means “candy of milk.” It has a creamy, smooth texture that is a delicious topping for any dessert you can dream up, from simple to more complex.
Simple to Make? Absolutely!
Here are the only ingredients needed.
- 1 can sweetened condensed milk (Do NOT use evaporated milk.)
- 1 pinch of Kosher salt
- Preheat oven to 425 degrees.
- Empty one can of sweetened condensed milk into an oven-proof dish.
- Sprinkle with a pinch of Kosher salt. Do not stir.
- Cover this dish with foil very tightly.
- Place the covered dish into a larger roasting pan or casserole dish and pour water into the larger dish (creating a water bath) until it reaches 3/4 of the way up the sides of the dish of sweetened condensed milk.
- Bake for 60-90 minutes, checking frequently on the water level and adding hot water if needed, being careful not to get it into the milk mixture.
- Once the mix takes on a caramel color, remove water bath from the oven and remove the Dulce de Leche from the water bath.
- Whisk the mixture to smoothness and allow to cool before using. This may be put in a glass jar and stored in the refrigerator for later use. It will keep for up to two weeks, longer if frozen.
This Dulce de Leche sauce can be used for dipping fruit as well as for ice cream topping. If you love the flavor of caramel, this sauce is a sure thing for you!
These tulip sundae dishes are a festive way to serve your ice cream with Dulce de Leche sauce.
Dipping frozen ice cream can be a tough job, but not if you’ve got this ice cream scoop. OXO Good Grips make it easy on the hands to grip, and the sharp point of the dipper makes it easier to scoop that frozen goodness.
This is a good baking dish to pour that sweetened, condensed milk into for baking in the oven. Glass baking dishes seem to release their contents easier than metal ones for me.
If you plan to eat your Dulce de Leche sauce on ice cream in one of the tulip shaped sundae dishes shown above, you’ll need some long handled spoons to reach the bottom of the dish. I recommend these, not expensive, and perfectly shaped to reach the last yummy bit of ice cream and sauce.