How to Make Dulce de Leche Without Condensed Milk (2024)

FAQs

What is a substitute for dulce de leche? ›

Caramel is a good substitute for dulce de leche. If you want to give it a more dulce de leche-like taste and texture, mix the caramel with cream, half and half, milk, or butter.

You can make a sweetened condensed milk substitute on the stovetop as well. In a saucepan, whisk together 2 cups milk and 1 cup sugar. Heat the mixture on medium to allow the sugar to dissolve. Reduce the temperature just before the milk begins to boil, and then leave it to simmer on low.

The baking soda is then used as an alkalinizer, to neutralize the acids present in the sauce. It will also help with the deep brown color achieved by the Maillard Reactions occurring in the sauce as the milk and sugar cook down. Maillard reactions make the flavors and aromas in the food more complex and deep.

Condensed Milk Substitutes

If you don't have sweetened condensed milk, you can make your own using evaporated milk and sugar, or you can bring 3/4 cup of white sugar, 1/2 cup of water, and 1 1/8 cups of dry powdered milk to a boil and cook, stirring frequently, until thickened, about 20 minutes.

While we don't recommend substituting condensed milk for evaporated milk or vice versa, you can make your own condensed milk when you're in a pinch. Simply heat together 1½ cups of sugar and one can of evaporated milk until the sugar has fully dissolved.

Unlike caramel sauce, which is made by browning sugar and then adding cream and butter, dulce de leche is made by gently simmering milk and sugar together for over an hour until it's thickened and golden (swap out the cow's milk for goat's milk and you have cajeta).

Caramel and dulce de leche might look and taste somewhat similar, but they are actually pretty different. While caramel is made from slowly simmering water and sugar until it caramelizes, dulce de leche is made from simmering milk and sugar super slowly until it turns into a creamy, caramelized substance.

Caramel. Caramel sauce and dulce de leche look and taste extremely similar. In fact, they can be interchangeable in certain recipes.

Is it okay to substitute some of the sweetened concentrated milk with regular milk when making caramel filling? Yeah, you CAN do that, but it will take much longer to cook down into caramel and you'll need about 3 times as much milk as you would sweetened condensed milk to get the same amount of caramel.

firstly, in a bowl take 2 cup full cream powder, 1 tsp corn flour, 1 cup sugar, ¼ tsp baking soda and 1 cup milk. whisk and mix well until everything is well combined. now pour the milk mixture into a large kadai and keep stirring. keep the flame on medium and keep stirring.

How much milk is in a can of condensed milk? ›

When poured into a liquid measuring cup, one 14oz can (shown as “Net Weight”) of sweetened condensed milk is 10 liquid ounces. Most recipes call for one 14oz. can of sweetened condensed milk, but some call for a smaller amount like 1/2 a cup or a 1/4 cup.

Thickness: in order to obtain a really thick dulce de leche, you have to bake it for a really long time. However, the longer you bake it, the more scorched it gets. Frosting use: if the dulce de leche is too lumpy it won't work well for frosting.

As long as you stir regularly – and continuously towards the end – it turns a nice even brown color. By continuously stirring the mixture you also influence the consistency of the dulce de leche. You prevent a firm gel from forming during cooking.

The longer you cook, the thicker and darker the dulce de leche will be. For a light and runny dulce de leche, cook for 2.5 hours, for a dulce de leche that is easy to pipe and holds its shape, cook for 3.5 to 4 hours.

Can you substitute sweetened condensed milk for heavy cream or half & half in recipes? Simply mix 1 cup of heavy cream with ¼ cup of sugar to get a creamy rich alternative. You can use this as a 1:1 exchange for sweetened condensed milk in any recipe.

Nestle Plant Based Condensed Milk Alternative is made from rice flour and oat flour and is perfect ingredient for delicious vegan baking. It is a great ingredient for creating tasty dairy alternative sweet treats such as cakes, cookies, brownies, cheesecake, caramel slice and more.

Underrated but definitely not underused, sweetened condensed milk is as much of a backbone in classic baking as sugar is. The thick syrup contributes both the sweetness of sugar and the benefits of milk without adding too much liquid since condensing milk removes moisture and concentrates the natural sugars.