The video is excellent, the method is simple with no fussing or long winded narration. I will share this video with everyone I know who loves dulce de leche. Thank you for producing the video.
Thank you, I wanted to honor the beauty in old school recipes that are simple. Instead know some people use condensed milk but I wanted to go back to basics here 🙃
@@BakingNicky I have tasted authentic Dulce de Leche and it was made basically the same way you made yours and when I compare that taste to the stuff made with condensed milk the difference is like night and day. It's like the difference between butter and margarine. I think that many people don't like the idea of having to pay close attention to what they are cooking for an extended period of time so they avoid that kind of cooking and opt for boiling a tin of canned condensed milk for a couple of hours and calling it Dulce de Leche. That should be a crime or at least a sin. Thanks for your thoughtful reply to my former comment.
Hi Baking Nicky 🙂 My grandmother recipe calls for the same quantities of milk and sugar as your recipe. I love cajeta and I’ve always preferred dark cajeta better than light in color, like yours. We all loved your brownies by the way.
Hi Nicky, im so happy to find this recipe, i just made with the same ratio and it turned out perfectly, amazing spreadable consistency . Idk why but for me it took only 1 hour and 15-20mins and i got 250g from it. So thank you.
Loved this simple recipe! I actually subbed coconut milk in mine and it was so sweet and delicious! It did take 5 hours instead of 2, but it was a perfect vegan friendly dulce 😊
Mine foamed up when I covered the milk, so I just kept it like that. It worked fine. I also got tired and took it off the heat before it got the deeper colour, but it still came out great! I made it for a cake filling, but I keep eating it by spoon! Lol I guess that tells you how delicious it is.
Good that you thought of taking the lid off I try to show how the process looks like in case things like this happen one can have a visual of what is expected but its tough with so many different stoves etc so we gotta adjust a bit 😊 Glad you enjoyed it!
Appreciate this video. I've made it a few times using this method and I don't think I was cooking it long enough. It would be a dark beige as opposed to the rich dark amber colour above. It would also have a fudge like consistence rather than a spreadable "Jam". Going to try cooking for longer. Thanks.
Hi Alex, did you use the bicarbonate of soda? That’s definitely what gives it a deeper colour but you only see that towards the end of the cooking. Now, depending on the stove it could be that it takes longer, I mean like 20mins or so. Hope that helps!
Did this recipe today in a Kenwood cooking chef and put an additional pinch of salt to it. That machine can heat and stir at the same time. I let it heat and stir for 2,5 hours at simmering 100°C. Delicious! Next time i will make triple amount…
This recipe was so good i actually used a whole gallon of 2% milk with 1 kilo of sugar and 2 tsp of baking soda.. Took more than 3 hours but was so worth it
Hi Baking Nicky, thank you for sharing this recipe, it looks amazing. Wouly you also please share the proportions of the ingredients? How much milk, sugar, baking soda?
Hey Nicky, I would love to make this recipe. In the video you said that there was a way to make the Dulce De Leche thicker, and that was by adding cornstarch. Can you please explain to me how that work? 😊
I made this today and it turned out amazing! I did use brown sugar instead of white granulated sugar, so I'm unsure if that changes the flavour much - still tastes great though.
Thank you so much for this great recipe! I did mine but for some reason even after I refrigerate it, I get so many sugar crystals. It is so grainy when I eat it. How do you avoid that form happening? Thank you!
I did EVERYTHING as you said, but it took hours and added water in the end to get my dulce as near as brown as yours. That's my problem with dulce, it takes forever!
Sorry to hear, it’s hard to say what medium high heat is for every stove so maybe try to increase the heat a bit I’m not sure I understand the water comment, that won’t add to the browning
Hey there. Thanks for this video! I've been trying to make dulce de leche several times already. Sometimes it turns out great, but sometimes, instead of thickening, the content of the pots just gets darker and darker while staying liquid. You can imagine how much it sucks when I hav to sit next to it for over 2 hours just to throw it out because it simply doesn't turn into dulce de leche. Do you have an idea of why this would happen? Thanks again!
Hello! That sounds so disappointing! Something I can suggest is using your best pot with a heavy bottom surface and the lid at the very beginning of the process will allow the water to not so easily escape and that will buy you some time to develop flavours without burning Hope it helps!
I think I figured it out. I've been able to make it right every time by increasing the heat significantly towards the end. When I think it's almost the right color, I increase the flame (and make sure to stir it continuously so that it doesn't burn), then it sort of foams up, not like it does when you boil it, but with larger bubbles. Two or three minutes and it's ready. It's also important to remember that it thickens up more when it cools down, so you should be taking it off the heat when it's runnier than the final product you want to have.
A trick to find out if it's done is to take a small plate and cool it down in the freezer. Then drip a little bit of your dulce onto the plate and do the same thing you did: try to draw a line and see if it comes together or not.
This is a great question! I’m afraid I haven’t tested alternative versions but I’d love to try almond milk for example! The milk solids in cows milk are browning and giving it that colour so I’m not sure if non dairy would react this way 😕
I don’t know about dulce de leche, but I always make condensed milk with coconut milk, and it works out perfect!! Seeing that dulce de leche is just condensed milk that is cooked for a longer time, it should turn out fine.
"It's not unheard of that people eat it straight out of the jar." It's easier to count the people who DON'T do that. You can count them on the fingers of one hand. 😁
Well, I feel you, but basically, you made condensed milk anyway. Condensed milk is cow's milk from which water has been removed (roughly 60% of it). So I don't see any reason not to make this recipe faster with pre-made condensed milk.
A valid point and actually I actively was trying to make a recipe that doesn’t call for condensed milk, I’ve tried it and 1) doesn’t taste the same as the old fashioned way 2) one knows exactly what ingredients one eats 3) what if I don’t have condensed milk 4) I love knowing how things are made and actually that’s my niche to show in my channel, in most recipes, I try to not buy ready made products but show people how to make them from scratch It’s not for everyone and by all means if speed is a concern one can always find everything online these days 😉
@@BakingNicky good! I was just curious. Anyway, I knew only a recipe that consist only of condensated and already sweetened milk. I didn't even know it´s called Dulce de Leche, we just called here caramel and we usually mix it with puffed rice or wafer so you´ve got something that is handling that dope thing together :D Oh, btw I am just about to mimic one specific coconut cream that was available here in the store. I´ll reach out to you and maybe we can try to mimic it, I only know the contents from the label.
You can regulate the thickness with the cooking time but for an extra thick dulce you can add a tiny bit of corn starch in the last few minutes of cooking :) I will have a video on alfajores very soon too! Stay tuned
Hi Nicky! I followed the recipe but mine thickens up after 1 hour so the colour didnt get as dark as yours. Also, I ended up with only about half a cup of dulce de leche. Do you have any suggestions to what went wrong? Please help😢
@@BakingNicky Hi, thanks for replying. I did use a lid, I think it could possibly be that the lowest heat setting of my stove is not low enough. I did noticed that it bubbles a lot more than in the video. Thanks again😊
Thanks for your video, but if you are going to show how to make dulce de leche; you should had add how much of each ingredients you had use for your recipe. This is incomplete info.
The video is excellent, the method is simple with no fussing or long winded narration. I will share this video with everyone I know who loves dulce de leche. Thank you for producing the video.
Thank you, I wanted to honor the beauty in old school recipes that are simple. Instead know some people use condensed milk but I wanted to go back to basics here 🙃
@@BakingNicky I have tasted authentic Dulce de Leche and it was made basically the same way you made yours and when I compare that taste to the stuff made with condensed milk the difference is like night and day. It's like the difference between butter and margarine. I think that many people don't like the idea of having to pay close attention to what they are cooking for an extended period of time so they avoid that kind of cooking and opt for boiling a tin of canned condensed milk for a couple of hours and calling it Dulce de Leche. That should be a crime or at least a sin. Thanks for your thoughtful reply to my former comment.
Hi Baking Nicky 🙂 My grandmother recipe calls for the same quantities of milk and sugar as your recipe. I love cajeta and I’ve always preferred dark cajeta better than light in color, like yours. We all loved your brownies by the way.
Awesome!! Thank you so much! ❤️
I just ran out of money buying this month's groceries and didn't buy lechera when I did have money so this was perfect thank you so much!
Lechera can be a life saver but I’m glad the traditional way is something you can make with what you have in the fridge! X
Hi Nicky, im so happy to find this recipe, i just made with the same ratio and it turned out perfectly, amazing spreadable consistency . Idk why but for me it took only 1 hour and 15-20mins and i got 250g from it. So thank you.
Awesome! Thanks for sharing
Loved this simple recipe! I actually subbed coconut milk in mine and it was so sweet and delicious! It did take 5 hours instead of 2, but it was a perfect vegan friendly dulce 😊
Oh that’s an interesting result, sounds delicious!
Thanks for watching and sharing your finds ❤️
Mine foamed up when I covered the milk, so I just kept it like that. It worked fine. I also got tired and took it off the heat before it got the deeper colour, but it still came out great! I made it for a cake filling, but I keep eating it by spoon! Lol I guess that tells you how delicious it is.
Good that you thought of taking the lid off
I try to show how the process looks like in case things like this happen one can have a visual of what is expected but its tough with so many different stoves etc so we gotta adjust a bit 😊
Glad you enjoyed it!
I am craving Dulce de Leche 😋. Thank you for sharing your recipe and tips 👏👏.
It’s addictive isn’t it? 🙈 thank you for your kind comment, I hope you like the recipe! X
Appreciate this video. I've made it a few times using this method and I don't think I was cooking it long enough. It would be a dark beige as opposed to the rich dark amber colour above. It would also have a fudge like consistence rather than a spreadable "Jam". Going to try cooking for longer. Thanks.
Hi Alex, did you use the bicarbonate of soda? That’s definitely what gives it a deeper colour but you only see that towards the end of the cooking.
Now, depending on the stove it could be that it takes longer, I mean like 20mins or so.
Hope that helps!
Like my mum and aunties used to make.
I haven't made it for more than 4 decades thanks😋❤🇦🇺
It’s such an old school recipe and I love the simplicity, I hope you enjoy it x
I tried it and it came out fantastic!
So glad! O
Did this recipe today in a Kenwood cooking chef and put an additional pinch of salt to it. That machine can heat and stir at the same time. I let it heat and stir for 2,5 hours at simmering 100°C.
Delicious! Next time i will make triple amount…
It looks delicious and Thank you for sharing 👍👍👍👍
Most welcome 😊 ❤️
looks awesome
Amazing recipe! Thank you for sharing this ❤
My pleasure 😊
This recipe was so good i actually used a whole gallon of 2% milk with 1 kilo of sugar and 2 tsp of baking soda.. Took more than 3 hours but was so worth it
Great recipe! Very simple and easy! Now the worst part is to wait for it to cool down 😅
Thank you 😊
Thanks for the feedback! Glad you liked it 🥰
It was delicious! The best recipe I’ve tried!
Wonderful! Enjoy ❤️
Hi Baking Nicky, thank you for sharing this recipe, it looks amazing. Wouly you also please share the proportions of the ingredients? How much milk, sugar, baking soda?
Hello! It’s all in the description box 👍
Thus was really helpful. I wanted to make a bonafee pie but condensed milk is expensive where I'm from. Sk thanks for this helpful video
Glad it was helpful!
A very nice detailed recipe😊
Thanks a lot 😊
Hey Nicky, I would love to make this recipe. In the video you said that there was a way to make the Dulce De Leche thicker, and that was by adding cornstarch. Can you please explain to me how that work? 😊
I made this today and it turned out amazing! I did use brown sugar instead of white granulated sugar, so I'm unsure if that changes the flavour much - still tastes great though.
That’s great, thank you for sharing your experience 😊
Thank you so much for this great recipe! I did mine but for some reason even after I refrigerate it, I get so many sugar crystals. It is so grainy when I eat it. How do you avoid that form happening?
Thank you!
I did EVERYTHING as you said, but it took hours and added water in the end to get my dulce as near as brown as yours. That's my problem with dulce, it takes forever!
Sorry to hear, it’s hard to say what medium high heat is for every stove so maybe try to increase the heat a bit
I’m not sure I understand the water comment, that won’t add to the browning
My baby girl Harley( new rescue) earned herself the nickname Dulce de Leche. She is so sweet and her fur looks beautifully like rich caramel
Hey there. Thanks for this video! I've been trying to make dulce de leche several times already. Sometimes it turns out great, but sometimes, instead of thickening, the content of the pots just gets darker and darker while staying liquid. You can imagine how much it sucks when I hav to sit next to it for over 2 hours just to throw it out because it simply doesn't turn into dulce de leche. Do you have an idea of why this would happen? Thanks again!
Hello! That sounds so disappointing! Something I can suggest is using your best pot with a heavy bottom surface and the lid at the very beginning of the process will allow the water to not so easily escape and that will buy you some time to develop flavours without burning
Hope it helps!
I think I figured it out. I've been able to make it right every time by increasing the heat significantly towards the end. When I think it's almost the right color, I increase the flame (and make sure to stir it continuously so that it doesn't burn), then it sort of foams up, not like it does when you boil it, but with larger bubbles. Two or three minutes and it's ready. It's also important to remember that it thickens up more when it cools down, so you should be taking it off the heat when it's runnier than the final product you want to have.
will give it a try hopefully it works
Awesome!
yummy
A trick to find out if it's done is to take a small plate and cool it down in the freezer. Then drip a little bit of your dulce onto the plate and do the same thing you did: try to draw a line and see if it comes together or not.
well said!
How much of corn starch can we add??
And at which point exactly
Hi! Do you think your recipe would work with non dairy milk? And if yes, which kind would give the best result? Thanks!
This is a great question! I’m afraid I haven’t tested alternative versions but I’d love to try almond milk for example! The milk solids in cows milk are browning and giving it that colour so I’m not sure if non dairy would react this way 😕
I don’t know about dulce de leche, but I always make condensed milk with coconut milk, and it works out perfect!! Seeing that dulce de leche is just condensed milk that is cooked for a longer time, it should turn out fine.
thank you ladies, Iva, Nicky, Joy!
"It's not unheard of that people eat it straight out of the jar." It's easier to count the people who DON'T do that. You can count them on the fingers of one hand. 😁
😝
Well, I feel you, but basically, you made condensed milk anyway. Condensed milk is cow's milk from which water has been removed (roughly 60% of it).
So I don't see any reason not to make this recipe faster with pre-made condensed milk.
A valid point and actually I actively was trying to make a recipe that doesn’t call for condensed milk, I’ve tried it and 1) doesn’t taste the same as the old fashioned way 2) one knows exactly what ingredients one eats 3) what if I don’t have condensed milk 4) I love knowing how things are made and actually that’s my niche to show in my channel, in most recipes, I try to not buy ready made products but show people how to make them from scratch
It’s not for everyone and by all means if speed is a concern one can always find everything online these days 😉
@@BakingNicky good! I was just curious. Anyway, I knew only a recipe that consist only of condensated and already sweetened milk. I didn't even know it´s called Dulce de Leche, we just called here caramel and we usually mix it with puffed rice or wafer so you´ve got something that is handling that dope thing together :D Oh, btw I am just about to mimic one specific coconut cream that was available here in the store. I´ll reach out to you and maybe we can try to mimic it, I only know the contents from the label.
Looks amazing
Can i replace honey with sugar?
Thx
replace honey where?
@@BakingNicky I think he means "can I use honey instead of sugar in the recipe?"
Nice, but could you tell me please, when i made it before it became coagulated, it wasn't smoothie at all is that because keeping stirring? Thanks
probably, the stirring ensures even cooking
Where did you get the jars?
I'm obsessed with them, I added a link about this in the description of the video
Sorry im a bit late in replying :D
Sounds like a very long process but I guess that is how it is done the traditional way
Indeed, it’s also crazy to see that with just milk and sugar basically you can get such a treat!
I think it would be better if you did it in the pan instead of saucepan. I've noticed most people doing it that way. Maybe less skin on the top then?
Yeah I personally like being able to step away and having something with a lid is a plus!
You are missing the vainille pod?
Hi, is this thick enough for alfajores?
You can regulate the thickness with the cooking time but for an extra thick dulce you can add a tiny bit of corn starch in the last few minutes of cooking :)
I will have a video on alfajores very soon too! Stay tuned
Really without a pinch of salt?
Can i ask? Better use fresh milk or UHT milk?
I just use whatever is available in my local supermarket, i would be surprised if one can tell the difference after boiling it for 2 hrs tho
125g sugar into ml please! I have a jug but it measures in ml.
Hi Nicky! I followed the recipe but mine thickens up after 1 hour so the colour didnt get as dark as yours. Also, I ended up with only about half a cup of dulce de leche. Do you have any suggestions to what went wrong? Please help😢
Hello! Sounds like it could be a number of things, the heat was too high and it evaporated too quickly, did you use the lid?
@@BakingNicky Hi, thanks for replying. I did use a lid, I think it could possibly be that the lowest heat setting of my stove is not low enough. I did noticed that it bubbles a lot more than in the video. Thanks again😊
If I double the ammount of milk, should I double the ammount of sugar as well?
Yes, double the whole recipe
What's the difference between this and condensed milk dulce de leche
I find that this has a nicer caramel flavour than the condensed milk which is not directly exposed to heat like the milk and sugar here
Medium heat creates a sticky milk volcano.
Tricky with so many different appliances, just make sure it’s simmering at least and keep that temp throughout 💪
Why not use a water bath?
Not necessary, only for the hack version of boiling a can 🙂
I think I messed it up😦
I may or may not have somehow made a fire-?
Thanks for your video, but if you are going to show how to make dulce de leche; you should had add how much of each ingredients you had use for your recipe. This is incomplete info.
List of ingredients is as highlighted in the video, in the description box
It's wrong, you don't put vanilla essence in dulce de leche!
You’re wrong, it’s not essence, it’s extract
@@BakingNicky Neither essence nor extract, this does not go into dulce de leche!
Correct, extract 🙏