Dulce de Leche Recipe Demonstration - Joyofbaking.com
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- Опубліковано 4 жов 2024
- Recipe here: www.joyofbaking... Stephanie Jaworski of Joyofbaking.com demonstrates how to make Dulce de Leche. Dulce de Leche (pronouced DOOL-say day LAY-chay) is a rich, sweet, complex caramel flavored cream that is made by boiling down cow's or goat's milk, mixed with sugar, until thick and golden colored. Dulce de Leche means "sweet of milk" or "milk candy" and it is very popular in Mexico, Central and South America.
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This method is the best way.
I cooked sweet condensed milk for 4.5hrs and it was still light in color and it still had the “condensed milk” flavor taste.
Making it from scratch is a GAME CHANGER. THE FLAVOR is so DEEP and RICH. making it from scratch had the originals authentic dulce de leche flavor.
Really? I threw a tin into a pressure cooker and cooked it for 30 minutes (after boiling). The result was fantastic.
@@Jeffffrey0902 I'm with you. I have done this my entire life from condensed milk. My family has done this frim condensed milk, probably for a century, and it doesn't fail. Plus the one this lady made in the video is liquified. It doesn't even has the texture of real dulce de leche.
@@maggief1095 I am from this town in Mexico where families have made (cajeta) dulce de leche for centuries. The recipe this lady made is almost the same as the recipe used by these families.They sell it to people from around the world.
by the way, you have a great way of explaining how to make dishes in a really easy way to understand.
Woow this is awesome ! You are an awesome teacher. I love the way you explain the instructions so well and easy to follow. I learnt something new.
Dulce de Leche is one of the best thing in Argentina..it has a unique flavor...And if it's homemade dulce de leche it has better flavor of course..A great recipe Stepahanie..Greeting from Argentina.. :)
Yes, it does thicken as it cools. Although you want to cook it until it almost reaches the desired consistency. The longer you cook it the thicker it gets.
I just make and takes 3 hours and still thicker 🙈 , i stop it and hope for good ☺️🙈
Just made this and it was a great success. Thank you for the excellent tutorial!
The corn syrup prevents crystallization. I don't know whether honey will do that. You could add golden syrup or glucose syrup. I've never tried making it with brown sugar.
Argentinian recipe: milk 3 liters (you can use homo milk or skim, whatever you prefer), sugar 600 gr, baking soda, 1 teaspoon and a handful of marbles (you could add vanilla extract for flavor, but it's optional). Add the milk to a big pan and let it boil. Once it's done, take it out of the heat and verify that the milk didn't get stuck to the pan. If it did, change the pan. Add the sugar, the baking soda, and the marbles. Let it sit for a minute and take out with a spoon all the extra foam. Then, put it back to cook at medium heat and let it cook for 2 hours or until you see that it starts to thickens (you will stop hearing the marbles move in the pan) and that is when you have to stir with a wooden spoon without stopping to avoid the dulce de leche to get stuck in the pan and start burning which will give an awful taste to it. When you are stirring if you are able to see the pan completely in one of the sides, it's ready and take it out of the heat right away. Or another way to see if it's ready is to add a little bit to a plate and if it doesn't run and gets stuck to the plate, it's done.
Any other ingredients added to the dulce de leche, like syrup, cinnamon sticks, etc, it's not Argentinian Dulce de Leche, it's most likely from Mexico.
The marbles are a great asset because you don't have to stir. The marbles will do the job for you until it thickens.
consaboramiel what marble?
Perfect, that’s the way I make it too
What is it you call marble? Here in US "marble" is a rock or those little marble balls that kids play with, which are made out of the marble rock.
@@maggief1095yes that one
Con sabor a miel do you think this caramel I could use for the alfajores and for cake fillings? Ty
I love all your recipes, they really are the best! Thanks for sharing!
You have all the recipes under the sun lol thank you for your love of cooking
I was waiting for you to show the final cooled off product. Scooping it and storing it in a jar would have been a perfect video. Oh well, will definetly try this recipe, thank you.
Here in Argentina we use it as a filling for cakes, to spread over the toast, in alfajores (another Argentinian recipe, delicious, you should try it). DULCE DE LECHE IS THE BEST THING EVERRRRRRRR
Malena Sueiro so nyc
Yes, it should be smooth. Next time, I would stir it more as it's cooking. Try taking a wire whisk and really giving it a good stir. If it is still lumpy you could try putting it through a sifter to get rid of the lumps.
You can do it anyway don't worry. I've done it with reduced fat milk (I'm from Argentina and here we call it "leche descremada") and it turned out great, just a tiny bit lighter... actually here we have several kinds of dulce de leche (it's after all an Argentinian recipe) acording to the kind of milk used and the thickness the dulce de leche has, one of them being light and used by people who are on a diet. It tastes the same but is lighter and reduced on fat. Yours will be just like that kind.
Glad I came across this comment bc I had some milk that was reduced fat (normally we use whole) and I didn’t know why it wouldn’t get darker! But that makes sense. Ha figures when you use what you don’t normally would & get to experimenting. 😅 still turned out good! Smelled soo delicious.
I have never seen it made with corn syrup and vanilla before. Real dulce de leite, is just milk, sugar and a little baking soda. And it needed to be boiled for about 2 hours. If you add a couple tablespoons of cocoa powder and let it cool you roll it into balls and make brigadeiros.
Wish I had read your comment before. Shouldn't be used corn syrup.
i just read the label of the Dulce de Leche sauce from jar I have been getting from the store. It has glucose fructose syrup and vanilla too. But it contain milk powder instead of liquid milk.
I guess it is just a diff recipe.
corn syrup isn't good for you... I'd find an alternative...
just a wonderful Video for last Christmas we had a Caramel sauce which I have no clue where it came from but I worked at a Canadian well known Dept. Store and every Christmas the Management would be waiters and Waitresses for our Christmas Dinners. for some great reason they used Caramel sauce on our Puddings and it was amazing instead of Brandy or other great sauce. ever since I have been looking for a sauce just like this Buttery one you just made and this will be Heaven on my Pudding this year. many thanks for this Tutorial!!
Love this lady, very well explained the recipe :-)
All other recipies with just milk and sugar haven't worked for me and I've tried it a few times only to get a final product that ends up hard. I'm gonna try it like this now. Thank you!
Hi! Might I make a suggestion? Brazilian doce de leite is made by simply cooking Sweetened Condensed Milk until it becomes golden brown, without any additives. It's delicious, and a common sweet in the brazilian southeast. It's a bit simpler to make! :)
Your detailed instructions are so helpful. Thanks for the great videos.
You don't have to, but it helps to prevent crystallization.
It’s amazing! Still using this recipe ❤
I just made it and it came out excellent, and the taste(I've never had dulce de leche) is heavenly good! Thanks once again for the recipe and demostration Mrs. Stephanie! :D
You are missing A lot !
hello aunty am fan of yours from india, i have not tasted dulce de leche i tryed in my own way by making 100 grams sugar caramel by melting it and added 500ml milk and cooked until boil comes then added 1/4 tep soda and cooked until consistency of condensed milk. the finished product comes like yours tasted good i made milkshake out of it yum yum. my doubt was its dulce de leche clear my doubt. thank you
Singh Glow sounds like you made caramel
I usually make mine by boiling condensed milk in the can... your recipe is awesome
For Indians, the foaming of milk is a piece of cake 😂. We boil the milk on a daily basis. Dulce de leche is not easily available in my country, so thank you very much Stephanie for this tutorial.
My mum used to always make this. In true Uruguayan form. Iove your kitchen
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Cajeta in Mexico, manjar in Chile, and dulce de leche in Argentina... I used a recipe for a slow cooker. I used an InstantPot (slow cooking function), with a vanilla bean (added from the beginning). 3 cups of milk, 1.75 cups of sugar (I will use less next time), a pinch of baking soda (no corn syrup) for 9 hours. Remove the bean, and cook for an extra hour. NO NEED to stir, except every 20 min in the last hour. Turn off the sow cooker at the end and add 1 cup of warm milk. This turned out too fluid, so I reduced the mixture in a small pan for a few minutes. The advantage of using a slow cooker is that you do not need to stir.
If u make this again i recommend adding cinnamon sticks u can get those at a local mexican store it makes the taste much richer it makes a big difference
Great video!. I saw all recipes made with condensed milk, but that is not the kind of dulce de leche that we enjoy here in south america, cheers!
Thanks . I've been wanting a recipe for this that turns this rich brown hue .
I love dulce de leche I love caramel and all other candy make me crazy yummy!
That sounds delicious.
Yes, you could use it as a filling.
Hi Stephanie, just made this using golden syrup...came out perfect. I request if possible please share a cake recipe that uses dulce in the batter... Thankyou.
Kamaljeet Kaur Hi, Im in Argentina, year 2020, and the dulce de leche is best for filling cakes,
Sííííí!!! and the ones that live abroad miss it so much that we pay whatever price for it when we find it!!!
Dulce de leche began to be produced in Argentina in the early nineteenth century and from Argentina it spread to the rest of the world.
El origen va mucho más atrás, en países orientales.
This is not something I've ever tried, but it sounds like a good idea.
It is also used as a feeling for cakes and specially for napoleons cakes
Yes, the longer you cook it, the thicker it will become.
OMG!!!!
Thank you for responding so quick...if is to thick how can i thinner out....this is going to be the first time doing it...
You could add a little milk to thin it out.
Soy argentina también, pero según he leído, varios países se disputan el origen del dulce de leche.
Leí un interesante artículo escrito por un argentino, y dice que en realidad viene de mucho más atrás, con los países orientales. En México se le llama cajeta, y se hace con leche de cabra, no de vaca. No sé porqué pelear el origen de un producto, tú no lo hiciste. Gracias. Mejor disfrutarlo, y listo. 😊
she says in the beginning that it s popular in central and south america. what do you want ?!
Have you made this without the corn syrup? If so, what was different between the two finished products?
Joyful you are the best in UA-cam
Golden syrup can be used.
I've never tried it with reduced fat milk. The problem, I would think, is that reduced fat means the milk has more water in it, less fat. Therefore you would have to cook it a lot longer, as all the extra water has to evaporate. And the finished texture will be different has it doesn't have the same fat content.
Damn you Argentinans. One of you introduced this Mexican to alfajores (filled with dulce de leche, of course), I tried them ONCE, and became addicted!!!! And I can't find the real thing anywhere :( (well, that's somehow a good thing, I'd have morbid obesity if I had those by my reach, hehe)
Good evening, I hope all is blessed. I just have a quick curious question, the little small dishes that the baking soda and salt were in, is that also all a part of the Vollrath economy set of mixing bowls?
Cuban recipe: 1 can of condensed milk get it in preasion pan for 45 minutes or in a regular pan for 3 hours. if done in a regular pan, make sure not running out of water. That's all. Even faster, buy Dulce the Leche Goya brand next to the Goya condensed milk. It looks like a regular can of condensed milk but it says "Dulce de Leche". Its excellent.
Hi mam.. I love your recipes.. Can you please post the recipe for Dulce de leche cake?? I want to make it for my husband's bday..
You could use it instead of corn syrup.
I've never tried whipping it.
Hi Stephanie the dulce de leche is Argentinian, Mexicans have that made with goat milk named as you said, but is no comparation, do not let them to fool you. The two layers cookies with dulce de leche are mamed Alfajores, becarfull maybe mexicans said they created those also.
try glucose/fructose. the purpose is to prevent/slow down crystallization of sugars, that can give a gritty texture.
I always watch your videos. they are so perfect in measuring and process and undoubtedly the Taste. You use corn syrup in many reciepies. can i use honey instead of corn syrup?
honey has a very strong taste so I don't know if you want you dulce de leche to taste like honey!
Hi. I've made it today following your recipe. I've to use it for banoffee. You know you refrigerator it while making. M just scared is dulce de lechwe going to harden in it? Or would it become very chewy and stick to teeth? I've to serve it to the guests. Please reply soon.
It would be great if u could make a caramel cake next time as i always search for caramel cake as i really like it
@vasil balla condensed milk is already thick, if you cook it until it's brown, it will reduce even more
I have always watched your videos and the have made my baking better and made my family and friends ask me to bake for them at occasions. When i was preparing this, I found out that at a point it was burn because i wanted to get a very thick consistency but mine was very running any advice?
The consistency depends on how long you cook the Dulce de Leche. If you want it thicker than just cook it longer. The time I give in the recipe should only be used as a guide as it does depend on the level of heat. You want it hot but not so hot that it burns.
Could I make this with Splenda to be diabetic friendly?
OMFG That looks delicious! I am SOOO making this!
pls make a cake recipe using this.
I found other recipes but since they used condensed milk to make the dulce de leche the consistency is thicker. will it be okay to use it for frosting since its not as thick? also one concern is will it not make my frosting runny?
it would have been useful to see the final cooled consistency
Have you ever tried to whip this after it has cooled? I'm wondering how it would work as a frosting.
hello i wanted to do the banoffe pie but i left it longer so it will thicken up but it didnt shall i leave it longer in the stove ? and really it is so delicious
Hello ma’am Stephanie! I have a question fresh milk or evaporated milk can be a substitute for whole milk? TIA:)) hope you have time to reply:)) God bless!!
You can also use marbles to help you stir it. BTW all the Argentinias claiming this came from Argentina. , You all should do some research. Dulce de Leche is older than your country lol.
Dear Stephanie, I want to thank you for your lovely website & all of your wonderful videos!! I was wondering if I could substitute the corn syrup in this recipe for honey (like in the substitution table on your website) and can I use brown sugar instead of white? Thank You so much!!
My uncle makes batches of this but w the condensed milk n adds pecans along w it in glass jars n stores them or gives them to fam n friends. Its just a Mexican candy if u add the pecans to the finished product
How does this differ from caramel?
Caramel is not used from milk. I like to put some creme in my caramel, but usually caramel is just using any of the ingredients of sugar, brown sugar, butter, creme, and vanilla extract.
@@hnieberg correct
hi, can I use cream instead of milk? the cream I have on hand is not thick, kinda similar to milk. thanks😊
Next time try that Kenwood cooking chef in the corner of your desk. Put in all ingredients and switch on the heating function to a 100°C simmering temp. Let it stir with that flexi rubber stirrer and heat till ready.
For my 1L milk and 250g sugar recipe it stirs 2hours 15 min. No need for attention in between…
And do not forget a pinch of salt! It brings caramel to the next level…
Unfortunately I don’t have the cooking chef mixer.
@@joyofbaking my bad, I thought behind you it is one similar mixer..
So I can just cook up a can of sweetened condensed milk until it is brown and then it'll be dulce de leche? And what if it doesn't get thick? PLZ answer now because there's something I want to make wih dulce de leche right now and I need the answer now
I want to do have of recipe. So I divid ingreatant into half. I wonder do the cooking will still be the same or I have tO discress the time too?
Hey Stephanie, hope you're having a nice day :) I made this last night but it came out lumpy. Shouldn't it be smooth?
Would this be thick enough to make a caramel pie with?
pode traduzir este vídeo para português?colocar legenda já estaria muito bom
obrigada
Can i use this to fill cupcakes?
I am making vanilla caramel cupcakes and i found you with this recipe and i do not want to use store stuff.....please help me!!!
Gracias madam. Perfect balance on my first try :D
Also, gracias Cpt. Santiago :D
hey, just wondering. we don't find corn syrup where I'm from...can I use anything else?
i added more bicarbonate of soda by mistake. i have added 1teaspoon for 1 litlre milk.
what happens in this case? is it harmful?
Do I really need to add the corn syrup? because I don't have any on hand!!
i tried it with 40l of milk and 3kg of sugar , but after it just started to caremelize couple of hours after slow cooking , the whole mix suddenly split , anyone any idea what i did wrong ? i than mixed it with a hand mixer and it got kinda smooth again but somehow still didnt feel right ....
Hy! great video, like all...
vegan Version like recipe? thanks!
thanks! thanks! thanks!
+Stela T you could do it with coconut milk and coconut sugar.
thanks, thanks!
do you think coconut milk is a good option I'm a vegetarian?
I’ve not tried coconut milk so I couldn’t say how it would work.
Why do you need corn syrup if you added sugar?
Would this sauce be thick enough to make a caraml pie?
Can’t wait to try this unusual “Dolce de Leche”. I’m hosting a big family function (actually tomorrow) and every sweet treat there will be gratis-Joy of Baking.
Honestly, when watching politic & world news gets me angry 😤, I’ll switch over to a Culinary/ 🍰 Pastry Star Joy of Baking. Quickly, my mood becomes so much lighter….. while my waistline not so much. 🥹
She & her expert videographer are STARS 🌟 🌟 in their own right.
Hi, Thank for the wonderful recipe!.
Wondering what is the purpose of adding Baking Soda and Light Corn Syrup?
The baking soda helps with the browning :)
That's the Maillard reaction. It's accelerated in an alkaline environment.
Can i substitute corn syrup with brown sugar?
Please tell me the difference between dulce de lecherous n caremel sauce
CAN I USE BROWN SUGAR INSTEAD OF WHITE? THANKS :)
Can I hve a substitute for corn syrup
At 8:05,u could stop there and use it as sweetened condensed milk.
hi stephanie, i cant find corn syrup where i leave what substitute do you think i could use?
please help, i think i made it too thick, its now just like a toffy candy.. what can i do now .. its delicious yes, but can i melt it again and use it whith butter? ?
I melted it again in milk. It was perfect.
Hello Stephanie! I am planning to make a cake with dulce de leche. Do you have any idea on how to incorporate it to the cake?
You can put it just like that( once is cool), as a filling in to the cake and put it on the out side of the cakeand then marzipan over the cake or fondant. Or decorate with load of crushed Almonds.
Ps: Hi from Argentina!🇦🇷🇦🇷🇦🇷🇦🇷
Which cake can we make with this from your videos
She has chocolate cake with swiss meringue buttercream where she used dulce de leche as filling, I think.