How’s everyone enjoying the weekend so far? It’s pouring rain here in South Florida. With this humidity, baking is slightly more challenging (I was planning to make macarons again, but so not recommended). Therefore, with a little bit of research and based on all of your wonderful comments and questions, I have an interesting new post for you:
How To Make Dulce de Leche: 3 Ways
I’ve used the wonderful gooey and sweet Dulce de Leche in three of my latest and most popular recipes: Caramel Cake Rolls, Vanilla and Caramel Cupcakes and Coconut and Dulce de Leche Alfajores. However, I know dulce de leche might be hard to come by depending on where you are. Here are three great solutions to bring in all the amazing taste to your kitchen.
Healthiest: Paleo Dulce de Leche
This recipe is inspired by Living Healthy With Chocolate, from a Brazilian Paleo enthusiast who lives in Hawaii (tough life, I know). This dulce de leche is lacotse free.
2 tablespoons of water
1/3 cup raw coconut palm sugar
1/2 cup coconut milk
1 teaspoon vamilla extract
pinch of salt
In a sauce pan, bring the water and sugar to a boil, stirring and watching constantly. Then, add the vanilla extract, the coconut milk, and the salt. Make sure the heat is in medium. Cook for estimated ten minutes. The “dulce de leche” is ready when it starts to thicken and darkens. Remove from heat right away. Don’t burn it!
Around 275 calories for the whole recipe- around 1/2 cup or 35 calories per tablespoon!
Homemade Salted Dulce de Leche
Recipe by Nicole Costa and Rebecca Clanton.
1 2/3 cups sugar
1 tablespoon light corn syrup
1 stick unsalted butter, cubed
1 cup heavy cream, at room temperature
1 1/2 teaspoons coarse sea salt
In a small sauce pan, heat the sugar, the 1/3 cup water and the corn syrup. Bring to simmer on medium. Watch closely until the color changes to amber. Then, add the butter, and stir with a wooden spoon. Once incorporated, remove from the heat. Add the heavy cream, make sure it’s well blended. Add the coarse salt, and then, cool completely.
Makes 1 cup – estimated 16 servings at 150 calories per tablespoon.
Traditional: From Condensed Milk
1 can of sweetened condensed milk
Empty the can of condensed milk into an oven-proof dish. Sprinkle Kosher salt and cover tightly with foil. Place this in a larger roasting pan or casserole pan filled with water (up to 3/4 of the pan filled…creating a water bath). Bake at 425 degrees for 60-90 minutes. Check every 30 minutes and add more water to the water bath as needed. Dulce de leche is ready when it looks and feels like caramel. Remove from oven and carefully stir. Let it cool down completely.
Around 65 calories per tablespoon.