How to make Dulce de Leche (Fast and Easy)

Ingredients

1/2 cup sugar or 100 grams
200 ml whipping cream 35% M. F
1 can condensed milk 300 ml

Instructions

Add the sugar to a medium sized pot over medium heat. There's no need to stir initially. Just patiently allow the sugar to melt.
Once at least half of the sugar has melted, start slowly stirring it. It should take about 5 minutes for the sugar to completely dissolve, becoming entirely transparent or translucent and taking on a light amber/caramel color. Once it reaches this point, very slowly introduce a couple of drops of whipping cream to the pot while continuously stirring. Drip a little more and stir again. Continue this process until all the whipping cream is added. Expect a sizzling and bubbling reaction when the whipping cream is added – completely normal.
After the whipping cream has been completely incorporated, gradually add the condensed milk to the mixture while maintaining a constant stir.
Keep stirring the mixture without a pause. It will start to bubble, foam, and rise a bit. Keep stirring. As you continue, you'll notice the mixture thickening slightly. You'll know it's time to stop when the bubbles have subsided, are bubbling less aggressively, and when you move your spoon through it, a distinct path briefly reveals the bottom of the pan. This is the cue to remove it from the stovetop.
Transfer the pot to a small bowl and place it in your fridge. Cover it after it cools down.
Congratulations! You've just whipped up a quick and easy batch of dulce de leche in just a few minutes! Whether you're using it for a cake, ice cream topping, or simply spooning it straight from the jar, this homemade dulce de leche is definitely a game-changer.

Video

Notes

Pro Tips:

1: Once your sugar has melted and taken on a light amber tone, it's crucial to move on to the next step. Even if you prefer a darker dulce de leche, resist the temptation to to make it very dark. The caramel will naturally darken as the recipe unfolds, and if it starts too dark, there's a risk it may taste burnt by the end.

2: When adding the whipping cream, be patient and pour it in slowly. Rapid pouring can cause the caramel to cool too quickly, leading to hardening. In other words, instead of a smooth dulce de leche, you will have a bunch of little sugar rocks. Best results are achieved with a gradual and very slow pour.

3: Always remember, as it cools down, Dulce de Leche becomes more consistent. You're not aiming for your ideal consistency on the stove; you're trying to remove it before it gets there. Overcooking may result in dulce de leche without a creamy and spreadable texture, so it's important not to overcook.

4. This recipe provides instructions for achieving a spreadable consistency for dulce de leche. However, you can easily tailor the cooking time to match your preferred consistency. Keep a watchful eye, as this is a rapid recipe where every minute counts! Adjusting the cooking time allows you to customize the texture of your dulce de leche to suit your taste perfectly.

Please note: The displayed calories are an estimated value. Actual calorie content may vary based on specific ingredients and portion sizes. Always consult with a nutritionist for precise dietary information