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.
If you live in the US in cities with Latino supermarkets, you can find canned Dulce de Leche La Lechera in cans (usually next to the condensed milk), that is what I use for Chilean cakes and pies. It’s imported from Chile.
The Dulce de Leche made from condensed milk is smooth and dark brown. The one made from milk and sugar is different.
To be completely honest this homemade recipe doesn’t yield the same result as the canned ready to buy one. But for many Chilean, the homemade one is the more authentic, my mom refuses to buy it and when doing Thousand Layer Cake, she starts by boiling the condensed milk cans a week in advance.
When are you doing at home you can choose how long you boiled so is perfect for your intended use. So play around with your timing and get to your perfect color, flavor, and thickness.
En Chile, Dulce de leche is called Manjar, in other countries of Latinamerica 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
- 3 cans of condensed milk
Shake the cans very well. Remove the labels and put the cans in a medium pot. Cover with plenty of water and bring to a boil over medium heat, from the moment the water begins to boil, cook for 2 hours, filling with boiling water so that water always covers the cans. Turn the cans during cooking, using a tong, every 30 minutes.
Take out carefully and let cool before opening.
They will have a thick consistency to fill cakes and serve with bread. If you cook them less, it remains like a sauce.