Remember when I slaved over a pot of boiling milk to get about 1 cup of dulce de leche? Yeah, turns out that’s not going to be happening anymore. Why? Ask my kid who finds it fun to tug at my pants and grasp onto my leg for dear life just to be picked up every 5 minutes. It’s also hilarious when he pretends he has cooked noodles for legs when I try to set him back down.
You could extend a sigh of frustration with me. Or, you could ask why a mom who has more than enough on her plate couldn’t just buy a bottle of it? Or perhaps just not make it altogether because it really isn’t a necessity like maybe … dinner? I call those non-options. And, you’ll agree when you see what I’ve done with two beautiful cans of pure decadence, without all the stirring.
Dulce De Leche (The Easy Way)
- Cans of sweetened condensed milk
- Large pot with a heavy bottom with a lid
- Place the cans of condensed milk in the pot. Fill the pot with water. The water should fully cover the cans.
- Place the pot on the stove and bring the water to a boil over medium high heat.
- Once at a boil, cover and reduce the heat to medium to keep it at a simmer.
- Check the water level every 30 minutes to make sure that the cans are all well submerged.
- After three hours, turn off the stove and move the pot with lid off the heat (to another burner). Jut let everything cool down. Once the water is cool, remove the cans and place on a towel to cool to room temperature.
- Do not use any cold water, ice or any cooling procedure to make the cans colder faster.