Step 2: Dulce de Leche

Making the Dulce de Leche is simple, yet carries some dangers.  If the pot is allowed to boil dry, the can could rupture sending hot caramel flying ever where, which in itself sounds like fun until it hits your skin!  Plus there could be can shrapnel- yowsa.  So follow the recipe carefully, if you have to pop out for a minute just kill the heat on the stove, when you get back turn the heat back on.  No big deal, it will turn out just fine even if you have to leave for 24 hours, I know...

So ideally you want to prepare this in your biggest tallest pot you have.  That way you are minimizing having to get up, trudge all the way over to the kitchen, drawn some water "how tedious" and top your pot.  I used an asparagus cooker, just a tall pot with a removable strainer.  You don't really need the strainer, but I invert it and throw it over top of the can while its cooking.  It gives a false sens of security that should I let the pot boil dry it will contain the sugary blast.  Anyway, lets go over the procedure.
  1. Plunk your can in the bottom of the pot
  2. Fill with water till about 2 inches from the top
  3. Put it on the stove to boil - Maximum heat
  4. As soon as it begins to boil, drop the heat to about 3 or just above simmer - Basically almost as low as the temperature on your stove allows
  5. Find something to do for 14 hours! somewhere in the house.  Check it every couple of hours just to be safe, if its getting low on water just top it up with hot water from the tap.  I had to top up my pot once but this depends on the size of pot used.

Toss it in the fridge to use the next day, you should let it cool till its at least only warm feeling in your hand.  In theory if you open it while its hot it could burst a little - but, I have never tested this and neither should you!
I made the first step, Dolche de Leche, with amazing results! I cooked mine overnight, using a method that I had seen some time ago but couldn't find again, so using your direction I experimented! I used the kettle to boil water, placed the can of milk in the crock pot, 2 qt size, and filled the pot until it was near the top. I figured if the point was to simmer why not use a product designed to do just that?! <br>12 ~ish hours resulted in an awesome product but way thicker than I had hoped, perhaps I will only cook it for half that time next time so it is thin enough to be used in a squeeze bottle; for making salted caramel lattes! <br> <br>Thanks again. The Snickerdoodles look amazing but thanks to an egg allergy in our house, I don't get to make desert items with eggs. God, I miss cheese cake!
Awesome, yeah if you cook it that long it thickens like crazy, still tastes greta though
These sound amazing! I'm going to surprise my husband, the wannabe King of Snickerdoodles with this variation. Question - above, you say 14 hours. On the first page you say 4 and that 12 is too long. I'm guessing the one snuck in there while you were having a cookie, but wanted to check since I've never done this before.
i'll have to re-read my instructable, but 12-14 hours for a thick enough caramel that you can you spoon is ideal! 6-8 hours i find isn't long enough, it will be more tan colour and too runny. Comment by katydid1 below does list some quicker methods, but as your not really doing much to make the caramel, I'll stick with the boiling method. They are very tasty, the other day we made them with some caramelized apple thrown into the filling, yowsa!
Also, if you are really worried about that shrapnel thing, the people who make the original famous sweetened condensed milk have the following recommendations:<br>CARAMELIZATION METHODS<br>OVEN METHOD: Pour 1 can sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425&deg;F for 1 1/2 hours or until thick and caramel-colored. Beat until smooth.<br>STOVETOP METHOD: Pour 1 can sweetened condensed milk, into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel-colored. Beat until smooth.<br>MICROWAVE METHOD: Pour 1 can sweetened condensed milk into 2-quart glass measure. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 12 to 18 minutes or until very thick and caramel-colored, stirring briskly every 2 minutes until smooth.<br>CAUTION: NEVER HEAT UNOPENED CAN.
To be honest, I'm really worried, but others may be. Looking into the history of this sort of thing actually happening seems to be more myth best. Of course heating any can for any duration of time will cause it to burst. Explode? not really. Here is one excerpt Here is the science, chemistry, physics of boil in a can:<br><br>The condensed sweetened milk boils at much higher temperature than plain water, because of all the dissolved sugar and milk solids. So the pressure inside the can even if you boil it hard will be less than atmospheric pressure. Therefore the can will no way burst or even swell.<br><br>If you let the water boil away and the can is heated on the fire, of course eventually it will explode; you don&rsquo;t want to do that!<br><br>The myth that the can explodes and the alleged need to open the can and heat it in a pan or whatever was probably created by lawyers working for condensed milk companies. Have no fear.<br><br>This topic has been discussed much elsewhere, and I have made the stuff often. I like to boil it about 4 hours to get a thick and fully flavored product. One test showed 12 hours is just too much.<br><br>You can also make this by adding some baking soda, which makes the Malliard reaction go quicker. Some say using fresh milk, sugar and baking soda makes a better product. I say plain old condensed milk boiled in the can is inexpensive, easy, and tasty!
Was it Ben Franklin or Shakespeare who said, &quot;First thing we do is kill all the lawyers.&quot;?<br>
You cook like I do, sneaking a bite of the caramel, putting too many on the sheet, etc. It's nice to read a recipe by a kindred spirit.
The cookies look fantastic, but I'm mostly here for the dance interlude. :D
Thanks, whats an instructable without a good dance off in the middle!
So delicious! I have to try these cookies!
They are, so much so my wife had a couple for breakfast this morning! First words were, are there any more of those cookies from last night?<br>

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