July 21, 2017

Homemade Dulce de Leche (Cooked Condensed Milk)

Dulce de Leche is super creamy, thick and pudding-like. It’s delicious straight out of the can, with ice cream or any dessert.

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Dulce de Leche (Cooked Condensed Milk): super creamy and thick. Delicious straight out of the can, with ice cream or dessert. | olgainthekitchen.com

Making cooked condensed milk (shuschonka) had always been almost like a tradition among Ukrainian families. We use it as a filling for many cookies and cakes. Using my method of home cooked dulce de leche, you get the best results with a minimal amount of time and attention. I have to admit, I didn’t know until few months ago that cooked condensed milk is the same as dulce de leche you see in stores (how embarrassing, right?) Living in USA for almost 2 decades and not knowing that lol …I always thought that stores’ dulce de leche is some special caramel pudding. I guess because we always made it at home, I never needed to pay attention to the store ones.

Dulce de Leche Ingredients:

  • 3 cans of sweetened condensed milk
  • water

How to Make Homemade Dulce de Leche Ingredients:

1. Place 3 cans of sweetened condensed milk into a big pot right-side up OR you can place the cans on the sides if you don’t want to hear the bouncing of cans when they cook (You don’t need to remove the labels). Cover cans with room temp water, minimum 1” water above the cans. Bring the water to hard simmer, but not boiling over medium-high heat. Lower heat to lowest, but so that you still see little bubbling. Keep them cooking for 3 – 3 1/2 hours (I always do 3 1/2 hours that way it’s thick, dark in color and works excellent for any dessert).

When the time is up, carefully remove cans from the hot water using a pair of tongs and allow them to cool to room temp – giving time to cool will let dulce de leche firm up. (I usually just let the cans sit in the hot water until the water cools and then take out). Refrigerate once cooled and not using right away.

NOTE: It’s very important that the cans are completely submerged in water: pay attention to the water level, as water might evaporate too much leaving cans not fully submerged. They can overheat, tear or even explode. (I never had that happen, but I did hear stories…ladies talking about how cans exploded giving them dulce de leche ceilings :D) Also, do not try to open the cans while still hot as the hot dulce de leche may spit out because of the pressure inside.

If you make this recipe, I’d love to see your creations. Hashtag your photos #olgainthekitchen or by clicking on social icons on top of this page.

Homemade Dulce de Leche (Cooked Condensed Milk)

5 from 1 vote
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 30 minutes
Dulce de Leche (Cooked Condensed Milk): super creamy, thick and pudding-like. Delicious straight out of the can, with ice cream or dessert.

Ingredients

  • 3 cans of sweetened condensed milk
  • water

Instructions

  1. Place 3 cans of sweetened condensed milk into a big pot right-side up OR you can place the cans on the sides if you don’t want to hear the bouncing of cans when they cook (You don’t need to remove the labels). Cover cans with room temp water, minimum 1” water above the cans. Bring the water to hard simmer, but not boiling over medium-high heat. Lower heat to lowest, but so that you still see little bubbling. Keep them cooking for 3 - 3 1/2 hours (I always do 3 1/2 hours that way it’s thick, dark in color and works excellent for any dessert). When the time is up, carefully remove cans from the hot water using a pair of tongs and allow them to cool to room temp – giving time to cool will let dulce de leche firm up. (I usually just let the cans sit in the hot water until the water cools and then take out). Refrigerate once cooled and not using right away. Enjoy!!
Author: Olga in the Kitchen

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