Dulce de leche: so simple, so good!
There are two ways to make dulce de leche (“milk candy” in Spanish). The first is by heating milk, sugar and vanilla in a saucepan for about an hour, whipping the mixture and setting it aside to cool. The second method is even easier: All you have to do is heat a can of sweetened condensed milk until it transforms into caramel, perfect for dipping strawberries, grapes, apples or pears. You can also spread it on cakes and cookies. It’s delicious on pretty much anything and keeps in the fridge for up to a week.
Dulce de leche
Preparation: 2 minutes
Cooking: 2 hours, 30 minutes
Cost per serving: about $1.50
1 can 300 mL (10 oz) sweetened condensed milk
1. Line the bottom of a saucepan with 4 layers of aluminum foil. 2. Place the can of condensed milk (without opening it) on the foil. 3. Fill the saucepan with cold water until the can is covered with about 2.5 cm (1 in) of water. 4. Heat over high. When the water begins to boil, adjust the heat so the water is barely simmering. 5. Cook for about 2 hours and 30 minutes, taking care to add water to compensate for evaporation (the can must be covered with water at all times). 6. Let the can cool completely before opening. 7. With a spoon, stir the mixture until smooth.
What to drink with dulce de leche?
You’ll want to pair this dessert with something sweet and light. We suggest a white Port, such as Cabral Branco Fino. With notes of barley sugar and currant, plus a rich mouthfeel, it’s the perfect drink to pair with your dulce de leche. If you’re in the mood for red, Taylor Fladgate boasts notes of orange peel, baked fruit and mocha that you’re sure to love. Finally, try a glass of Sortilège Prestige — its maple flavour will really make the dulce de leche’s caramel taste stand out.
Photos: Maude Chauvin