Dulce de Leche is a dessert popular in South America, and something I’ve always loved. It literally is translated as “candy of milk” or “milk candy” and is made by very slowly heating milk which causes the sugars to caramelize. This results in a brown deliciousness that is perfect on all sorts of dessert, my favorite being vanilla ice cream 🙂

The trouble with making Dulce de Leche traditionally in a sauce pan is that it’s a pain in the butt. It takes way too long and there’s a risk of scalding the milk if you aren’t careful.

Low and behold, we found a recipe posted on the Sous Vide Supreme blog back in 2011 which promised Dulce de Leche in a few easy steps. Sure it takes much much longer, but being in a temperature controlled environment, it was essentially idiot proof.

This was our first attempt as we were ecstatic with the results. The next time we’ll try adding some vanilla bean to amp up the flavor, and has the added benefit of going with vanilla ice cream even better 🙂

Dead simple recipe for making dulce de leche using sous vide, which avoids babysitting the stove and risk of scalding milk.

Prep Time: 10 minutes

Cook Time: 15 hours

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Simple Sous Vide Dulce de Leche

Dulce de Leche is a dessert popular in South America, and something I’ve always loved. It literally is translated as “candy of milk” or “milk candy” and is made by very slowly heating milk which causes the sugars to caramelize. This results in a brown deliciousness that is perfect on all sorts of d

Course

breakfast

Cuisine

american

Cook Time

900 minutes

Servings

serving

Ingredients

• 1 can condensed milk
• jar (I used several smaller 8oz ones) Canning

Course breakfast Cuisine american Cook Time 900 minutes Servings serving Ingredients 1 can condensed milk jar (I used several smaller 8oz ones) Canning

Instructions

1. Start heating up your sous vide bath to 185F/85C.
2. Wash and dry your canning jars. Since you're making quite a bit of dulce de leche and storing it for months, you're going to want to make sure things are clean 🙂

   
3. Open the can of condensed milk and carefully pour into the canning jars, leaving about a 1/2" at the top. If you spill any on the lip, take the time to clean it off now when it'll be easier than when it's completely caramelized. It's also OK if you don't' completely fill a jar (like I did) since I didn't buy enough condensed milk to fully fill 3 jars 🙂
4. Carefully put the jars into the sous vide bath. Even though there is air in the jars, it should be heavy enough to not need to be weighed down.

   
5. Pull them out after 15 hours, and you'll see a deep delicious caramel color.

   
6. Let them cool, and you can store them in your fridge for up to 3 months.

   

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