Dulce De Leche

From: MillaKette

On Jun 11, 2009

In Brazil we use the pressure; the longer you cook, the harder it will get. You can cook long enough to be able to slice it (it also gets darker too).

From: hannahactually

On May 25, 2009

I used the oven method and found it superior to every other way of making dulce de leche I've tried before--the microwave method, which always makes me nervous for some reason, and the laborious stovetop method. I hate paying extra for pre-made dulce de leche when I can make my own, especially when it doesn't require hours spent watching the stove. I made this as a filling for bars, and it's totally delicious. Thanks so much for the easiest and most practical dulce de leche recipe I've seen yet!

From: Maito

On Jul 5, 2007

I used the oven method and cooked it one hour and 15 minutes. So yummy! Used it to make low fat ice cream, but the extra was good for so many things. Next time I will try the microwave method. You can use nonfat condensed milk and it still tastes awesome!

From: Feej

On Jul 1, 2007

I used this recipe because it had micrwave directions. Very tasty! My only problem was that it got to be a little "crystalized". But that was solved by using a hand mixer while it was still warm. I put this in the fridge & the next day, made ice cream. I added this & some chopped pecans to the ice cream. It was a hit at our dinner party! Some of the Dulce de Leche had settled to the bottom of the ice cream - not much, but that wasn't a problem at all. Very very good. All the recipes I used are in my menu "Mexican Dinner Party". Thank you very much for the alternative cooking methods - I was too scared to try the "heat-in-the-unopened-can" method some had mentioned!