Are you starting to think I’m obsessed with dulce de leche? Who isn’t, lol?
This is my third and final recipe in a series on different types of dulce de leche. I started off with the first recipe, a pretty easy dulce de leche made from sweetened condensed milk. Next came what is considered to be authentic dulce de leche, a homemade version requiring a lot of whole milk and a lot of patience, lol!
My final recipe is a dulce de leche version that forms the base of a very loved and popular Peruvian dessert…recipe coming soon. This recipe uses a combination of sweetened condensed milk and evaporated milk to make a dulce de leche base. This combo gives the dulce de leche a different taste, texture and color as compared to just using sweetened condensed milk. It also takes less time to cook down than the homemade version since evaporated milk has less water than whole milk.
The homemade recipe is really the best dulce de leche you can try, however, if I had to choose between the sweetened condensed recipe and this combo recipe, I’d definitely choose this one. The addition of the evaporated milk gives it a familiar taste. The dulce de leche I grew up eating is just like this recipe as well as the homemade, and less like the sweetened condensed recipe. The first time I saw that kind of dulce de leche, I wondered why it was so dark and runny, lol. But, I’m no dulce de leche snob…I’ll take any kind, including store-bought 🙂
In Peru, dulce de leche is referred to as “manjar blanco” (pronounce the “j” as an “h”). Now, the homemade version is definitely the standard there, however, this version pops up quite often as well. Both homemade and this recipe follow the same cooking pattern, however, the cooking time is definitely shorter when you use evaporated milk.
I actually love this version. It’s really thick…great for alfajores, but you have to be careful since this super thick dulce de leche might crush the cookies. That being said, it’s not good for drizzling. In that case, just warm it up gently and add some half n half or heavy cream thin it up.
Start off with one can of sweetened condensed milk and one can of evaporated milk.
Pour both into a medium saucepan.
Simmer…stirring and watching often.
It’s starting to get that nice light, golden color.
If you get these lumps, don’t worry.
A good whisking will dissolve them.
There it is…thick, like peanut butter…light in color, but super yummy!
Perfect as is!
This brings me to the end of my recipe series on dulce de leche. No worries…there will be plenty of recipes to come using this delicious ingredient. 🙂
- 1 14 ounce can sweetened condensed milk
- 1 12 ounce can evaporated milk
- Place sweetened condensed milk in a large saucepan.
- Add the evaporated milk.
- Simmer on low, stirring often, for 40 to 50 minutes or until light brown.
- Pass mixture through a fine mesh strainer.
- Whisk well to smooth.
- Store in a glass jar with lid.
- Refrigerate for up to one month.
*To make a thinner dulce de leche, just warm it up gently and add some half n half or heavy cream thin it up.