homemade dulce de leche
2 x 395g cans sweetened condensed milk
- Preheat oven to 220°C (425°F). Place the condensed milk in a 1.5-litre-capacity ovenproof baking dish and press a sheet of baking paper on top. Cover the dish tightly with aluminium foil and place in a larger deep-sided baking tray. Fill the larger tray with boiling water until it comes two-thirds up the side of the dish+.
- Cook for 1 hour 30 minutes or until golden caramel in colour. Spoon the caramel into a large bowl and whisk until smooth. Spoon into sterilised glass jars and refrigerate until ready to serve. Makes 2 cups.
+ Be sure to fill the larger baking tray two-thirds full with water – too little water and the caramel will catch and burn.
Tip: Dulce de leche will keep, refrigerated, for up to three weeks. Bring to room temperature before using.
Another fantastic jar of goodness as a gift at Christmas - with some ginger cookies as well. I love salting it at whipping stage for salted caramel
donna hay team
Hi Eva, yes this should be fine to freeze. The DH team
Is this suitable for freezing?