This is a super easy Dulce de Leche recipe that anyone can make at home, without any mess in your kitchen! A perfect treat on waffles, with tea, or just on a piece of fresh bread! It's a popular ingredient in Banoffee Pie.
What is Dulce de Leche?
It's a sweet caramel treat enjoyed all over the world. In Spanish, it translates as 'candy made from milk'. Dulce de Leche is made by slowly heating sweetened milk, until it resembles caramel. It's known by many different names around the world. Dulce de Leche is thought to have come from Argentina.
Sometimes my mom would make a homemade caramel from scratch by simmering fresh farm milk and sugar, I need to get that recipe. That was delicious, but required constant stirring. The consistency or the caramel wasn't the same as store bought, and took a lot of time to make. It's much easier to make caramel from sweetened condensed milk!
Condensed Milk Caramel
This Russian Caramel is a version of a Dulce de Leche recipe and is called Varenaya Sgushenka (Варёная Сгущёнка). It's made by boiling a can of sweetened condensed milk. You don't need fancy ingredients to make homemade caramel sauce.
Remember to simmer on low heat, and not to allow the water to evaporate lower than the can. You will definitely need to top it up with boiling water. The longer the can of sweetened condensed milk cooks, the darker the caramel will become. If you take the can out at 2 hours, it's a lighter butterscotch color, vs a darker caramel at 3 hours.
I think everyone should know how to make caramel from condensed milk. You can enjoy your homemade Caramel Dulce de Leche recipe (Варёная Сгущенка) with your homemade Blini (crepes), on toast, waffles, over ice cream, or simply on a teaspoon with a cup of tea. Just remember to allow the can to cool before opening it! Bon Appetit! Приятного аппетита!
Caramel Dulce de Leche Recipe (Варёная Сгущенка)
- 1 can sweetened condensed milk remove labels
- Place the sweetened condensed milk on it's side in a saucepan and fully cover with about 2-3 inches of water. Bring to a boil, reduce to a simmer and allow to cook for 2½ to 3 hours.
- Check the water levels as it keeps boiling, and top up with additional hot water as required, to keep the can fully submerged while cooking.
- Carefully remove with tongs and allow to cool for 1 hour before opening. Can be prepared in advance and store unopened for a few months (might need slight reheating though to make it spreadable). Enjoy