Dulce de leche
This rich, creamy caramel sauce is a great way to level up your favourite desserts. It's easy to make and tastes heavenly – try it drizzled over vanilla ice cream
- Serves: 450 persons
- 50g granulated sugar
- 50g unsalted butter, cubed
- 75ml whole milk
- 1x 397g can condensed milk
Step 1Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
Step 2When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
Step 3Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn’t form.