Easy-to-make: Caramel sauce, or ‘Dulce de leche’
To make dulce de leche at home you need a 375ml can of sweetened condensed milk.
Use a large, deep pot filled with room temperature water.
Remove label from tin. Place a heatproof cloth, like a clean tea towel, in the bottom of the pot, then lay the tin on its side in the pot.
Ensure the tin is covered by at least 7cm of water.
Put the pot over heat and bring the water to a simmer, about 95°C. Do not allow water to boil. Simmer for 2 hours.
Watch the water level to make sure it doesn’t fall below the original amount.
The longer you simmer, the darker the dulce de leche will be.
After two hours, carefully remove from the water.
Allow to cool completely before opening the lid.
What to do with your caramel sauce
Now that you’ve made your delicious dulce de leche, you’ll need some scrumptious dishes to match.
Here are eight recipes that you can really bring to life with your new-found caramel-making skills:
Chocolate marquise with burnt caramel sauce
Ginger and treacle pudding with orange caramel sauce
Whitestone Lindis Pass camembert with drunken fruit and caramel sauce
Banana slab cake with coconut caramel sauce
Chocolate and coffee molten puddings with peanut caramel sauce
