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SAUCES, TOPPINGS & ADD-INS
With milk powder, sugar, whole milk, and heavy cream.
This is my take on Dulce de Leche, perfectly calculated to have the same milk solid contents and sugar as a traditional Dulce de Leche, but without having to cook it for hours. And the flavour? Uh, it is divine; as Dulce de Leche, as only the real thing can be.
This recipe makes a 1-cup caramel sauce, but you can easily double or triple it. Note that the cooking time of the syrup increases as we increase the quantity, as it takes longer for the water to evaporate.
A flexible rubber spatula is good for:
-scraping caramel residues off the bottom and corners of the saucepan when you stir the heavy cream into the caramel.
-scraping residues from bowls, saucepans etc.
If you do not have one, we strongly encourage you to buy one, preferably a flexible one.