If you are looking for recipes that incorporate this delectable Dulce de Leche, you must check out my Alfajores Cookies and my Banoffee Pie.
How to Make Dulce de Leche
Step #1: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). This process differs from caramel sauce, which involves browning sugar and then adding cream and butter, creating a sauce with a sugary, buttery flavor and a more liquid consistency. An interesting variation of Dulce de Leche is cajeta, which is made using goat’s milk instead of cow’s milk. Step #4: Place the 9×9″ baking dish into a larger dish, such as a 13×9″ pan. Step #6: Place the dish in your oven and cook for 90 minutes, checking the water level every 30 minutes and adding more water into the water bath that has evaporated while cooking. Step #7: After 90 minutes of cooking, remove it from the oven and take the 9×9″ pan out of the larger pan and the water bath. When you remove the foil, you should see that the color should be a caramel-like color. You can reheat this sauce by placing it in a microwave-safe container and heating it in short bursts, stirring in between, or gently warming it in a saucepan over low heat.
