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Dulce de Leche Recipe

Dulce de Leche

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (49)

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Average Rating:

Total Reviews: 49

Showing 31-40 of 49

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  • on April 19, 2009

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    I cooked this on medium for 10 minutes, then lowered the heat to my stove's lowest setting for another hour and 50 minutes. It reduced to approximately one cup, tasted absolutely AMAZING, but it had a very milky caramel color. I want to know how to get that dark, rich, characteristic caramel color! Otherwise, this is a great recipe. Tasted great.

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  • on April 04, 2009

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    Anyone tried or used Vanilla paste?

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  • on March 25, 2009

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    "Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture."

    The video doesn't address this and the recipe doesn't spell out how Not to re-incorporate; so, do you skim the foam? How else not to re-incorporate?

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  • on February 26, 2009

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    I used 6 cups of raw cow's milk, 2 cups of organic sugar, small amt of vanilla and baking soda. Strained a few times in the beginning and stirred a medium amount of times. Cooked in a large stainless steel pot and stirred with metal. In 3.5 hours, I had creamed caramel or in Latin terms, Dulce de Leche. In some ways, its better than chocolate. When your mixture cools to the touch, you can roll it into a snake like shape and cut it into small pieces to make a healthier candy than the typical processed stuff.

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  • on January 18, 2009

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    You can make it with 2 percent milk, with very similar results. Once I even used powdered sweetener to replace half of the sugar and it was still delicious, texture was perfect, too.
    As a shortcut, you can use evaporated milk, but then half the amount of milk the recipe calls for. It will take you far less time to be done and just as good.

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  • on October 27, 2008

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    Has anyone tried this with 2 percent milk?

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  • on October 16, 2008

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    I'm not sure I would rate this as "Intermediate" since it is so easy to make. Just takes time and patience. Drizzle some over grilled pineapple slices for a very decadent dessert. That's what it's all about though. :-

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  • on May 04, 2008

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    this recipe is great, try it with crepes
    and chocolate sauce is really out of this world!!!!

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  • on April 14, 2008

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    The sauce is absolutely delicious. However it should be noted that the sauce appears very thin while on the heat and will set into a much thicker product.

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  • on April 05, 2008

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    This is addictively good, SO simple, and I always have the 4 recquired ingredients around (which also makes this recipe cheap and convienent. Here are some serving suggestions: serve as a dip for a fruit platter, over cake and strawberries, in coffee, over icecream with strawberies, over bananas, or make a trifle: layer pound cake, DDL, chocolate sauce, whipped cream, strawberries, and bananas in a trifle dish (let it chill for a while... THIS TRIFLE IS ABSOLUTELY FANTASTIC!!!!!!

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