Make your own Dulche de Leche

[smallblueplanet]

Oh my, I have evaporated milk in the cupboard. It's been unemployed since I realised I will never be able to make fudge (no point in even giving me the most basic recipe for idiots; I will kill the fudge). I'm going to make it as a pancake treat!

Rhona - it says 14 oz. (396 g) can sweetened condensed milk - sweetened condensed milk (Ingredients: milk, sugar) not evaporated milk (Ingredients: evaporated milk).

[SarzWix]

Nestle (pah! spits! but no-one else does condensed milk ) do tins of this stuff ready-made. It's next to condensed milk in the supermarket, and just called Caramel.

Seahorse, you can use it for caramel shortcake, but it's just slightly too runny and when you bite it, it squidges out between the shortbread & choc. If you open the tin once 'done', stick it in a pan and simmer it for a bit longer you get a slightly better set to the caramel

[Irie Jan]

Now PW...naughty boy. I'm trying to lose pounds!!! I don't need encouragement.

Anyhow - isn't this the basis for Gypsy Tart...those from Kent will know what I am on about. Or do they use Evaporated milk whipped with brown sugar? Either way..it's blimmin lovely.

I googled and found this mmmm looks yummy never heared of it b4

Ingredients for Gypsy Tart

evaporated milk 400 gm
dark muscovado sugar 350 gm
sweet pastry case - 25cm blind baked 1 pc

How to make Gypsy Tart

Pre heat oven to 200°C / 400°F
Whisk evaporated milk and sugar together for 10 - 15 minutes until light and fluffy
Pour the mixture into the blind baked pastry case
Bake for 10 minutes
The tart will have a slightly sticky surface initially but will set when it has been left to cool
Enjoy and bon appetit . . . . .

[Irie Jan]

See what you have started PW you have got me wanting something sweet now Marches out of the office to the sweetie Machine!

[phil the shed]

wierd ain't it but i have been doing that to condensed milk for 15 years or more. its one of the secrets to phil's banoffee pie.
many chef's have used it for years but remember topping up is important cos ive seen what happens when you don't.
short of redecorating you will find caramel for ages all over the place

[Growem]

Why does it take hours to cook in a can (which would be under pressure?) yet only 15 minutes in a microwave according to Growem's link?

The heat difference. You are only supposed to simmer the water gently in the first recipe. And really, you don't want to do it hotter than that with a closed can! In the microwave, without the can, you can get the heat going much higher. Not sure what pigletwillie has against microwaving...

[Woofster]

You could try making Dulce de Leche (or Manjarblanco as it is called in Peru) the original traditional way it was made on the sugar estates in Peru which is by simmering milk and sugar in a pan over a charcoal fire for a very long time until it caramelises.

Another way to make it is to combine the contents of a can of evaporated milk and a can of condensed milk in a pan and simmer it for a long time untli it thickens.

In my experience two hours is enough to boil up a can of condensed milk into caramel.

[shirlthegirl43]

Would it be okay to leave it in the slowcooker to simmer?

[pigletwillie]

Try it Shirl and report back, it might be toffee if you leave it too long.

[shirlthegirl43]

Try it Shirl and report back, it might be toffee if you leave it too long.

Then I shall try it on a day where I know my brain is working. All too often I forget that I have put things on to cook, usually in the slow cooker that doesn't matter though

[Hilary B]

Dulche de Leche is a type of caramel and is great to top off banoffee pies, use in cookies amongst other things.

Take a can of condensed milk.
peel off the label
stick it in a pan of water and simmer for 3 hours topping the water up occasionally.
Let it cool down completely, overnight is best.
Pop open the lid and there you have it...dulche de leche!!
The milk would have gone all brown and caramelly.

Alternatively, buy the one that has already been caramelised, Nestle Condensed Milk Caramel.