Dulce de Leche

Author: Canadian Living

Meaning “sweet milk” in Spanish, this is made from milk mixed with caramel. It's delicious over almost everything.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: January 2010

Ingredients

  • 2 cans (each 385 mL) 2% evaporated milk
  • 1 1/4 cup milk
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1 cup granulated sugar

Method

In large heavy saucepan, bring evaporated milk and 3/4 cup (175 mL) of the milk to boil. In bowl, whisk together remaining milk, cornstarch and baking soda; pour into boiling milk mixture. Reduce heat to low; simmer, stirring occasionally while making caramel.

Meanwhile, in large stockpot, stir sugar with 3/4 cup (175 mL) water over medium heat until dissolved, brushing down side of saucepan with brush dipped in cold water. Bring to boil; boil, without stirring but brushing down side of pan often, until light golden brown, about 15 minutes. Remove caramel from heat.

Averting face, slowly pour milk mixture through sieve into caramel; whisk vigorously until caramel is dissolved. Return to heat; simmer, stirring occasionally, until dark golden and thick enough to coat back of wooden spoon, 1 to 1-1/2 hours.

To remove any lumps, pour through fine sieve into decorative jar or airtight container. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 month; rewarm to liquefy.)

Nutritional facts Per 2 tbsp (25 mL) : about

  • Sodium 104 mg
  • Protein 4 g
  • Calories 107.0
  • Total fat 1 g
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 19 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Dulce de Leche

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