Creamy, sweet, gooey goodness isn’t that hard to make. With a little patience and 4 ingredients you can have homemade dulce de leche!
Did you know you can make your own dulce de leche from scratch? It takes a little time, but it’s super easy. Plus the results are creamy, caramel-y and delicious. It’s a great way to use up extra milk before it goes bad. It’s a fabulous way to top ice cream or make a cup of coffee more special. Or drizzle it over cake for an extra decadent treat!
I think I may be slightly obsessed! After making a few batches of homemade cajeta and telling you how similar it is to dulce de leche, it occurred to me that I’ve never actually made dulce de leche. I know, it was a wrong that needed to be fixed immediately!
Now there are a few ways to go about doing such a thing. One involves cooking a can of sweetened condensed milk.
Now that would certainly be easy enough, but if you come here often you know I am much more likely to adapt than run to the store for an ingredient and I don’t always stock sweetened condensed milk in the pantry.
So I decided to make some using ingredients I do always have. The process is the exact same as the cajeta.
So it is not hard, but does take a bit of time and patience. The biggest thing to worry about is ensuring your pan is big enough.
It will grow and foam before it concentrates and reduces, so make sure to use a bigger pan than you think you’ll need. Other than some stirring along the way, it basically makes itself.
One more thing to discuss. When making the cajeta, you may remember I was curious about the baking soda.
In fact, even after finding an explanation that I could at least fathom I still wasn’t sure. So I made two batches.
(I know, but sometimes you have to sacrifice and eat twice as much dulche de leche in the name of science. It’s rough, but somebody has to do it.)
In one batch I used a quarter teaspoon of baking soda and in the next batch I used a half teaspoon. While both batches tasted similar with that sweet, rich, creamy flavor and texture you’d expect, there was a quite noticeable difference in color.
Just that little change in pH really affected the look of the end product. Isn’t that interesting?
So next time you want some dulce de leche, don’t be afraid to make it yourself! It’s fun and a bit of a kitchen science experiment!