3 tips for making dulce de leche without a pressure cooker

Dulce de leche is the delicacy of Minas Gerais that has won the hearts of all Brazilians. In addition to being delicious, it goes well with cheeses, in the fillings of cakes and desserts that also recall grandma’s recipes… Huuum, it’s already making your mouth water here!

But if you ever thought about doing it homemade milk jam and given up for fear of cooking the jar in the pressure cooker, know that you are not alone. Many people are afraid to use this utensil, so with that in mind, The Kitchen Guide has separated out 3 tips that will save you when preparing your candy safely.

But here’s a tip: Avoid using canned condensed milk to make dulce de leche at home! This because cook box or taking it to the oven can be harmful to your healthEverything is fine?

1- Cooking the condensed milk

First of all, you need to remove the label from the can and then place it upright in a pot. Then add enough water to cover the can but don’t fill the pan, okay? This way, when it starts to boil, there’s no risk of the water overflowing.

Depending on the size of the pan, you can place several cans at the same time and optimize the production of sweets by making them in large quantities.

For the dulce de leche to work, leave the water on high heat until it boils, after it starts boiling, let it boil on low heat for 2 to 3 hours!

The amount of time you leave the pan on the heat will determine the color and texture of your dulce de leche. If you want it clearer and softer, remove it from the heat as soon as two hours have passed. If you prefer it thicker and darker then leave it longer.

After the dulce de leche has reached the desired time and consistency, remove the can from the pan using tongs. This interrupts the cooking process.

Wait for the can to cool completely to use your dulce de leche, because the hot contents are under pressure inside the can, and opening it while it’s still hot can splash and burn you!

If the dulce de leche is not going to be used at the moment, after cooling it can be stored for a maximum of 3 months, inside the can and at room temperature.

2- You also have the option of making dulce de leche in the oven

In this process, there is no problem using condensed milk in a can, as the contents will be removed from the can or box and transferred to an oven-safe container. Spread the condensed milk well until it covers the entire bottom of the form.

As in the previous process, it is also possible to use more than one can or box of condensed milk to make your dulce de leche, just be careful not to overfill the pan.

Now just cover the roast or refractory with aluminum foil and place it inside another roast. Ideally, this pan should be larger than the other, just enough so that there’s no space between them, and also a little taller so that the water you’ll be adding doesn’t overflow.

Add water until it reaches ¾ of the height of the smaller mold and cook in a preheated oven at 180°C, in a bain-marie, for about 1 hour.

After this period in the oven you will have a clear and more consistent dulce de leche, if you want it softer and darker, just put it back in the oven, only this time without the foil, so you can see its color and consistency.

Once the desired color has been reached, remove the dulce de leche from the oven and mix with a spoon to dissolve any lumps that may have formed.

Mix well until a homogeneous mixture is formed with a firm consistency and a caramel colour. If you don’t want to use the dulce de leche right away, transfer it to a glass container and store it in the refrigerator. Can be used in up to 3 weeks!

3- Have you run out of condensed milk? use whole milk

For this process you will only need two ingredients:

• 1 liter whole milk (or coconut milk for vegans)
• 1 cup of sugar.

In a pan you will add the liter of milk with the sugar and mix, mixing the two over medium heat. Boil the milk for about 2 hours. Once the sugar has completely dissolved, let the mixture cook stirring constantly, this helps the milk to reduce and also prevents it from burning.

The mixture will change color and go from white to caramel and again what will determine the color and texture of your candy is how long it will sit in the fire.

If you prefer a lighter dulce de leche leave it on the heat for about 90 minutes and if you prefer a darker one let it cook for a period of two hours. Once the desired consistency is reached, remove the dulce de leche from the heat and allow it to cool.

In this process it is normal for the dulce de leche to become lumpy, for those wishing to consume it in this way there is no problem. But those who prefer a smoother dessert can sift or even beat in a blender. None of this changes the final result and your dulce de leche will be delicious!

If you don’t intend to consume it right away, it also lasts 3 weeks in the refrigerator, if stored correctly and tightly covered!

Did you like our tips? So share with that person who’s scared shitless of pressure cookers and show them that it’s possible to make a delicious dulce de leche without the fuss!

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.