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Dulche de Leche


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Dulche de Leche

Preheat hot water bath to 93.3 degs c

Large resealable freezer bag

  • 1 can 300ml sweetened condensed milk


  1. Open can , use spatula to transfer contents to freezer bag and seal (immersion method).
  2. Place water in preheated water bath with zip seal hanging outside the bath (due to the high temperature). Cook for 8 to 10 hours)
  3. Remove bag from water bath and let cool, About 2 hours
  4. Serve immediately or store in refrigerator for up to 7 days

Want MORE? You can easily double or triple this recipe using one bag.

TIP: Dulche de leche makes a great, inexpensive and healthier alternative to chocolate hazelnut spread.  Spread  in straight onto toast, or blend it with an equal quantity of nut or seed butter - pumkin seed butter for instance

Dulche de Leche whipped cream

This is great on ice cream,, with roasted bananas or as a quick cake frosting. Add to whipped cream makes a denser but more stable cream, To make 250ml, place 30ml of Dulche de Leche in a chilled bowl with 30ml of chilled heavy or whipping cream, Whisk until well combined (about 2 minutes. Add 90ml more of cream and whisk vigorously until thickened and almost doubled in volume, about 4 to 5 minutes. Store in airtight container in the refrigerator for up to 24 hours.

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