Condensed Milk into Dulce de Leche

Versión en español

Something handy to learn how to do if you live outside Chile is how to turn condensed milk into dulce de Leche; it is very easy.

In the US, in cities with Latino supermarkets, you can find canned Dulce de Leche La Lechera brand in cans (usually next to the condensed milk or in the international aisle). That is what I use for Chilean cakes and pies. It's imported from Chile. This homemade recipe doesn't yield the same result as the canned, ready-to-buy one.

The Dulce de leche from boiled cans is the most authentic for many Chileans. My mom refuses to buy it, and when making Torta Milhojas Thousand Layer Cake, she starts by cooking the condensed milk cans a week in advance.

The Dulce de leche made from condensed milk is smooth and caramel brown. The one made from scratch with milk and sugar is different and less smooth.

When boiling your cans at home, you can choose the length that is perfect for your intended use. Play around with your timing to achieve your ideal color, flavor, and thickness.

Dulce de leche is called Manjar in Chile. In other countries of Latin America, it is called Arequipe, Cajeta, and more.

You may also be interested in the recipe: Homemade Dulce de Leche (starting with milk and sugar)

Condensed Milk into Dulce de Leche

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• Author: Pilar Hernandez
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 3 cans
• Category: Dessert
• Method: Stove
• Cuisine: Chilean

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Description

A recipe for Chilean ex-pats.

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Ingredients

• 3 cans of sweetened condensed milk

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Instructions

1. Shake the cans very well. Remove the labels and put the cans in a medium pot.
2. Cover with plenty of water and bring to a boil over medium heat. When the water begins to boil, cook for 2 hours, filling the pot with boiling water so that the water always covers the cans.
3. Turn the cans during cooking, using a tong, every 30 minutes.
4. Take out carefully and let cool before opening.
5. Refrigerate after opening.

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Notes

This Dulce de Leche has a thick consistency to fill cakes and serve with bread. If you cook them less, it remains like a sauce.