Do you like caramel? I am definitely a huge fan! Everything made with caramel is better than stuff made without caramel – that’s a fact! Just think of Crème Brûlée…! ;)
The thin caramel layer on a Crème Brûlée is pretty easy to make – you just need some sugar, a kitchen torch and a minute. Making caramel or caramel sauce in larger quantities is a bit more difficult. Fortunately, for caramel sauce, there is a way to make it easy and without much effort.
For those who have made caramel or caramel sauce already – I assume you know the problems that can occur. When is the caramel done? Is it too dark already? When do I have to add the butter for the caramel sauce? When the heavy cream? And why am I always burning my fingers? ;) Well… after some time working with hot sugar you will figure out what to do and when… if you like it easy and safe for your fingers, I recommend making dulce de leche in a can by cooking it. So much easier. Really ;)
I guess you heard of dulce de leche – if you are going to South America, it’s everywhere. People there like to use it on their bread, make flan (pudding) with it or use it for cakes and other bakes. My dulce de leche ends up directly in my mouth most of the time. Why using bread, if you can eat it straight from the can?! ;) That’s why I tend to make several cans at once. Just to make sure some of the caramel sauce can end up in cookies or maybe a nice Banoffee Pie :)
If you make dulce de leche the traditional way by cooking milk, sugar, and vanilla in a pot, you need more or less the same time, but you also have to be there and stir quite a lot so the mixture does not burn. If you cook your caramel sauce in tin cans, you don’t have to worry about burning it. Not gonna happen. You just have to make sure there is always enough water in the pot to cover the can(s) completely. That’s all. And don’t worry – I made dulce de leche several times already like that and none of the cans exploded… some might think that could happen ;) You could also do it with open cans, but then you have to make sure the cans are standing upright all the time and no water gets inside, so you have to be careful there…
INGREDIENTS / ZUTATEN
DIRECTIONS / ZUBEREITUNG
2. Use a pair of tongs and remove the can from the water and place on a wire rack. Let cool down completely. CAUTION: Do not open while still hot/warm – the can is under pressure and has to cool down.
3. The Dulce de leche can be stored in the unopened can up to 3 months, if opened, store in the fridge up to 3 weeks. Warm up to soften before using it.
2. Wenn die Kochzeit vorüber ist, die Dose vorsichtig mit einer Zange aus dem Topf holen und auf einem Kuchengitter komplett abkühlen lassen. ACHTUNG: Nicht öffnen, solange die Dose noch heiß/warm ist – die Dose steht unter Druck und muss vor dem Öffnen erst abkühlen.
3. Das Dulce de leche kann ungeöffnet bis zu 3 Monate gelagert werden, im Kühlschrank kann eine offene Dose bis zu 3 Wochen durchhalten. Vor dem Verwenden etwas aufwärmen.
Here is a version of the recipe you can print easily.
- 1 can (14 oz./400g) sweetened condensed milk
- Add the can to a large pot with water (the can should be covered completely) and bring to a boil. Reduce the heat do medium-low heat and let simmer for 2 to 2 1/2 hours. Check from time to time and add some more hot water if needed. The can should always be covered with water or it might overheat and break/explode.
- Use a pair of tongs and remove the can from the water and place on a wire rack. Let cool down completely. CAUTION: Do not open while still hot/warm – the can is under pressure and has to cool down.
- The Dulce de leche can be stored in the unopened can up to 3 months, if opened, store in the fridge up to 3 weeks. Warm up to soften before using it.
- Enjoy cooking!