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Nutrition Facts
Serving Size 1 servings or more 53g Recipe makes 10 servings or more)
Calories 171
Calories from Fat 41		(24%)
Amount Per Serving		%DV
	Total Fat 4.7g	7%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 67mg		2%
Potassium 198mg		5%
Total Carbohydrate 29.1g		9%
	Dietary Fiber 0.0g	0%
	Sugars 29.1g
Protein 4.2g		8%
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Dulce de Leche

Recipe #19142 | 4 hours | 2 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Meghan
Feb 7, 2002

It is a delicious carmel spread from Brazil. I got this from a friend who was an exchange student there, it is the most addicting thing ever, watch out, this is NOT low in fat...quite the contrary but soooo worth it.

10 servings or more (change servings and units)

Ingredients

1 can sweetened condensed milk

Directions

1
Pierce the top of the can with a bottle opener and remove paper from can.
2
Cover top of can tightly with aluminum foil.
3
Place in a sauce pan, submerge in water to 1" from the top.
4
Boil over med-low heat for 4 hours.
5
Open lid of can and place contents in a bowl.
6
EXCELLENT for dipping apples, pears, crackers and for spreading of bread and great on ice cream!

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Featured Reviews for This Recipe

From: Suzy mom to 2

On Oct 11, 2009

Previously I used to cook this (can unopened method) a lot, but as I like to see what I'm cooking, today I tried yet another method: pour contents of can into a sterile glass jar, the kind you would use for fruit or jam preserves. Close lid with ring in place. Put in a pot with water level an inch or so higher than contents of jar. Boil until desired shade of golden brown. It worked!! I think I boiled it for approx. 1 1/2 hours.

1 person found this review helpful

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From: CHEFinLA

On Jun 1, 2009

Ok, I feel guilty, I cooked the sweet milk to a boil,then lowered it after it boiled and kept whisking for 10 minutes..and it was done. I used a non-stick pot & non stick whiks..as I removed it(very hot) I strained any particles that may have scorched into another bowl. Logically, I decided not to bake & just eat the bowl.

1 person found this review helpful

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From: Chef #908267

On Jul 31, 2008

Sorry, ignore my review, i'm new here, i though that review was part of the recipe

0 people found this review helpful

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From: Alex Borshch

On Apr 28, 2002

Actually, the people that boil the can without opening it first are not idiots but know what they are doing. If you submerge the whole can in water (at least an inch of water above the can) the can will never explode. Instead, you will be able to make the caramel in half the time, since it will be boiled under pressure. In two hours you will have semi-solid spread and in 3.5 a solid dessert. Plus it's easy, no need to open the can, find a foil, measure the water level. Just take the can and boil it. Voila.

22 people found this review helpful

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