How to Make Dulce de Leche | Cupcake Jemma
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- Опубликовано: 2 окт 2024
- I bet you thought that making Dulce de Leche, one of the most delicious condiments in existence, would be a right proper faff. Well it's not. And here's the proof...
Recipe -
1 can of sweetened condensed milk
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"Just stir it for 7 hours"...what?! Haha😱
Time ago, my father was making dulce de leche (around 5 cans) and he let them boil and move to the garden, obviously he forgot it and he just heard the explosion and when he enter the whole kitchen was covered with dulce de leche, we still have the can's mark on the sealing. I took a whole day to clean it up. TOTAL MESS!! Be aware and don't be distracted! Jajajjaa Lol
Nestor Gonzalez i
I saw a receipe where you can poke 2 holes on the top and cook like that, just dont submerge the top in water and it wont explode. I will try it.
alternatively when you go to the supermarket to buy your carnation condensed milk to make this move your hand slightly to the right and pick up a can of carnation dolce de leche instead XD
Never knew that!
Yeah, you could do that but i live in a small town in Canada and I've never seen dolce de leche anywhere.
Move your hand slightly yea 😂😂I totally agree
Except they unfortunately don't sell it where I live 😭😭😭
A lotta places don’t have it 😬
Dulce de leche made from condensed milk tastes very different from the one traditionally made. It's not worse or better, it's delicious but the taste and even texture are significantly different.
Оо. Вареная сгущенка :). In Russia this one of the most lovely memories from childhood. My mother used to make it as a filling for cookies or topping for waffles.
спасибо! я уж думала, что у меня английский плох и я что-то не так поняла))) сгущенка)
Мне очень интересно, если это на самом деле, как сделан карамель ...
zotchy6 in
no, it's not caramel
in Mexico there is a similar candy made with goat milk. It is called "cajeta"...delicious
De hecho es lo mismo, cajeta en mexico que dulce de leche en argentina, eso depende del pais... No vas a ir a argentina que quieres ponerle cajeta a tu concha Jajajajaja
si probarán todos dulces mexicanos se derriten ♥♥
+ranozziinlove soy mexicana, mi cuñada es argentina y por ella se que tanto concha como cajeta es pussy o vagina... Asi que no invites a ninguna argentina a remojar su concha en la leche xD
Saludos!
+Almayelli Corona Ceron ..
omg!!! seguro nooo... jajajajaja
.. besos y gracias por contestar y un gran abrazo
En Colombia, se le llama arequipe o manjar blanco.
I thought I wanna give up when she said stir it for 7 hours!! You got me there Jemma 😅😅
It doesn't take 7 hours to
Two hours of bareing even stirring
OH MY GOD! I was so excited when I saw this! I'm from Argentina and I watch all your videos! My cousin bought your book for me in New York because I can't find it here. You're amazing!
yo también me morí cuando dijo Argentina! jajajajajaja
Vamos, vamos River Plate!
si pero no se hace con leche condensada.
Y bueno pero no podemos pedir mucho también
Si, es como hacer trampa pero bueno, yo tardo 15min en ir a comprarlo al super no los puedo culpar jajaja
OMG
I remember days when i was eating this everyday just plain with spoon and can
I LOVE IT I ADORE IT
ITS LIKE CARAMEL BUT THICKER W
SWEETER AND BETTER
im so glad zoe shouted you out! been loving your channel for a long time :)
Woop woop!! I am from Argentina! And it is true we spread dulce de leche over everything that is sweet basically!!! You dont even wanna know how good it tastes with a chocolate sponge!!! To die for!
Oh, wow, in Russia we call it varyonnaya sgushenka - boiled condensed milk. it's really popular, there are many variants of condensed milk, condensed cream, boiled, hard-boiled (my favourite), with cocoa...
is it wrong to watch all of cupcake jemma's videos while you're fasting?? 😂😅 makes me kind of hungry now..
Same 😂😂
I'm fasting rn, replacing
i bet you'll do a banoffee pie
The easiest way for that we used to put the can with water in a pressure cooker just for 30 minutes only
And you get the exact same result 💕
Can be done with two cans at the same time?
@@dianabarquin6191 yes dear
What about the explosion ?
@@mananawardag2019 it will not dear just put more water over the can about 15 to 20 cm or more
Thanks a lot...
This is pretty much my childhood treat , we used to have cookies filled with it , its been used in cakes , buns and so many other sweet things ! Im pretty sure this is not only me in Latvia , but loads of kids n grownups in Lithuania , Estonia (?) and even Russia !
OR you buy the ready made stuff by same brand as she used in the vid & save a few hours boiling it :)
i guess in some places you can't buy it ready made :) this one is great if you are scared of boiling a sealed can.
www.tesco.com/groceries/product/details/?id=260491872
Am I the only one who pressed this video just to see how it was pronounced
Lol☺️😉
I'm bilingual English/Spanish. So I was wondering just how it was made!
She said it the "english way" (?) though, haha. It's okay anyways, but that's not how we pronounce it in Spanish.
D
+doobieman69 I wanted to know how it was pronounced to see if it was in in stores
I'm from Chile, and we also eat a lot of "Dulce de Leche" but we call it "La Wea Culia Cafe"
lol that's not true ! we call it Manjar ( Man Har) xd
Hajahahahha wn!!
CSM!! Jajajajjaja
jajaja estaba esperando que comentará alguien de Chile
jajajajjaa notable
Zoe sent me and I freaking love your channel!!!
where did she mentioned her?
I just watched Gemma...now I'm watching Jemma. LOGIC.
I've never tried Dulce le Leche but it looks so good! Great video as always Jemma!
I'm from Argentina and it's amazing! You can use in cakes, cupcakes, cheesecakes or just simply on some toast with butter! Choclate cake + Dulce de Leche and all covered with Chocolate ganache is the best thing in the world!!! You can also mix it with cream cheese (50/50).
You haven't lived
I actually use my crock pot for this! 3 or 4 cans at a time ... well covered with hot water, then turned on to High for between 5 and 6 hours .. perfection .. just like Jemma's!
I love, love, love this.....have done it many times. Have you ever mixed some in whip cream and used it as a dip for fresh fruit? ........"AMAZING" and sooooooooooo yummy. ❤️
I JUST SAT ON MY CAT!!! 😭😭😭
....
Wait ....................... WHAT????????????????😱
+the Annoying phoniex ikr😨
Why?
In Chile use Manjar, is similar to the Dulce de leche but more thick
Hi Jemma, I'm from Argentina! We don't make dulce de leche out of condensed milk around here. And to make it properly does not take 7 hours at all (unless you want to make a monstrous amount of it), I'll share with you my 'one hour and twenty minutes recipe': 1 litre of milk + 40g double cream + 220g sugar + 10g bicarbonate soda + medium heat to low for 1h20m.
Yes, my recipe is similar, and it also takes like an hour or two at maximum
@Canovil
Can I use your recipe and Veganize it?
@@melissaunderdue1993 It wouldn’t be good in a vegan version
2 liters of Milk - 4 cups of cater sugar (750)gr. Add all ingredients in a heavy large saucepan. Bring to high heat and stir for 15 minutes until boiling. Lower the heat and continue stirring for another 45 minutes until it is not sticking on the bottom of the saucepan, and becomes slightly lighter color than caramel; Remove from heat and, on an electric mixer, beat on low speed until warm.
I've only just come across your channel and have now watched a couple of your videos. And I must say I have seldom ever seen someone explain things so well. It is pure delight listening to you. I have already learned tons!
the first method is better because you work out at first then you eat.. so you don't gain weight! lmao
I used my slow cooker and left 2 tins overnight for 6hrs. After few hours of cooling down I opened one can and made my cheesecakes. So thick and delicious.
In Australia, we can already buy caramel condensed milk - how good is that! Just open the can and away you go.
In Czech Republic too :)
In Perú it's called "manjarblanco".
If you plan to keep this, put it in a container or jar and into the fridge and use within a month. Don’t leave it inside the tin because something about heating it up and then leaving will impart a metal taste into it.
Сгущёночка, родная!
тут есть русскоговорящие люди...я думала я одна видео Джеммы смотрю..
вы тут не одни =)
оо, свои тут)
тут дофига своих но ребята может вы мне скажите зачем она морочается варит это все когда на англиийских полках всегда есть вареная сгущенка прекрасного качества и такой же цене ка не вареная ......странные они эти англичане ))))
Я была уверена, что здесь обязательно будут русские комментарии про сгущёнку и варёнку))
So lucky that in Argentina we buy it at the store. Delicious with anything!
Here in Chile we eat a lot of DULCE DE LECHE we also call it MANJAR... mostly our dessert has Manjar/ dulce de leche.. Cupcakes, ice cream, eat it on pancakes, with walnut yummy or use it for filling cakes... Try to do the recipe "Manjarate" you will Love it...saludos from SANTIAGO DE CHILE🇨🇱❤️
En Argentina también lo ponemos en todo jajaja es muy rico
Oooo, podes ir a los chinos y comprarte un pote de San Ignacio y ser feliz...
But, serious now, dulce de leche is a little bit darker and thick than that, not too much, but a bit, so, maybe you want to boil it a little longer to get traditional dulce de leche...
And keep it in a sterilized glass jar! Otherwise it get weird and grainy and awful, and is a pity...
You can simply put it in a pressure cooker for 45 min 😊
Hi in pressure cooker , how many whistle must we take out? Will it explod?
Yes can you please elaborate??
I did it in my pressure cooker for exactly 45 mins after the water boils. And i let it sit on the stove for around 30-35 mins to open the pressure cooker. It was soo good.👍yum yum. So creamy and silky smooth..
@@bptpikachu9997 I do the same thing...much quicker
when my family and I cook dulce de leche what we do is to put 4 or 5 marbles in the cooking pot, that way it doesn't get stick at the bottom and more important, you don't have to be stiring all the time
Brilliant tip!!
Hi! I'm from Argentina and I think that you dont need the condensed milk, you just need patience with the milk, that is sooo much better. The dulce de leche is my favourite thing in the whole world.
I just went to the store to buy a can to make some today and much to my surprise, there is also sweetened condensed coconut milk. So I bought a can of each. Has anyone tried doing this with the coconut version? I can't wait to try it, they are both cooking right now.
Hey Jemma! You can also do this on the pressure cooker and wait 30-45 minutes since it starts boiling and get the same results :)
How much water did u add in?
ive done this method but in a slow cooker did 4 at a time and stored them in the fridge to use as an when needed
I love your sense of humor, I always enjoy your teaching. Quick question, how long can you keep a tin that’s cooked and where would it be best stored? 😃❤️
Jemma, can you make a coconut cream pie pleeeeeeeaaaaaaasee
This is what I use when I make banoffee pie - very indulgent but oh so good!
I made the most delicious caramel tarts last week, brought back so much nostalgia :)
I am from Argentina and here it is a tradition eating crepes with dulce de leche and it is the most delicious combination ever! you have to try it!
In Russia it's called "вареная сгущенка"
When she said seven hours, I was like WHAT!!!
Can u please show us a full tutorial on making a layered cake with amazing decoration, one that's bound to win a competition or a full tutorial on how to make a neopolitan cake. Thank u xx
you can do the same thing in a pression cooker. it takes 25min :)
Whaaaaat
Some said 10-15 mins, 25 mins & 45 mins. Which is correct?
U can but the same brand of caramel in a tin already saving u 4 hours👍🏻😭
yeeeesssss!!!! here un Argentina we have a diferents types of dulce de leche, you should come, youre gonna love it
Did you use regular condensed milk or the caramel condensed milk? Reason I ask is I used the caramel condensed milk for millionaire's shortbread and the caramel didn't set. I just used it straight out of the tin ....was that wrong?
yeyyyyyyy!!!!!
I was doing the same thing when I was like 12-15 years old, my parents and grandparents did it. Not in Argentina, in the USSR actually. :) Very delicious, indeed.
+Natalie Sterz Now I wanna do it again as well 🙈😍🤗
Here in the southern US you can buy pre-made cans/tins of dulce de leche, but I admit it's kind of fun making your own (and it may even taste better that way, LOL). :)
The potential for exploding makes me a little nervous to try this but it looks so good.
Am I the only one who thought Jemma's reaction to her food was fake?
I thought so too😁
totally, she obviously didn't like it.
She didn't even taste as much of it lol
+Selena Morgado well it's not as if she's gonna eat the whole can
Savannah May she probs only had a bit because it's very sweet and her reaction would be a bit faked as she's had it lots before so it wouldn't be a surprise
It's also very popular in Poland. Knowed there by name "kajmak" since XVII century. The most popular name nowadays is "masa krówkowa" - you can buy it in any shop.
Yeees, kajmak 💜 I love to make cookies with kajmak
Poland?Kurwa.
Did this tonight and it worked!
3 hours?
I have watched videos of people making this and have done so, under ten minutes..hmm I think I’m going to trust a Chef on this one. 👍🏽
this recipe changed my life !
Please do a collab with Zoella!! I 💗 your videos!!
Looking forward to see what you do with it next week. For me, it is my go to filling for macarons. I just sprinkle the caramel with a little sea salt and boom, my friends think I'm a goddess in the kitchen :)
Hey Jemma! Any chance of you sharing the recipe for the rose pistachio cupcakes from C&D? Or in general anything rose-flavoured?
They are in Jemma's book
They are??? My god, now I need to get my hands on that book. Thank you xx
+Mina Ermelyn it's a great book you won't regret it! :-)
You need to make a T-shirt that says,
"If Jemma makes it... It's Gota' Be Good"
It's a very old trick here in Brazil!!! ;)
We usually cook it in a pressure pan!
In a pressure cooker you just need 20/30 minutes.
why don't you just put a lid on top
thank you! :D I was looking for this comment
The can might explode
@@monyalisa8396 Because of a lid on the pot? No it would actually be safer than without the lid
@@die0eule0ulrich clearly you dont know how pressure works, by all means search a video of a can exploding under simple air pressure theres a reason why majority of canned foods say to not heat because the pressure will build up in the can
@@mr.applejuice8546 lol yeah. I mean I just finished my master in process engineering, but you're right, I don't know how pressure works.
I mean what's your point? Do you even understand why we said to put a lid on top? This stops the water from evaporating. If the can is not surrounded by water it cannot conduct the heat fast enough and will eventually explode. That's what the water is for. It makes sure to cool the can fast enough at all times to not overheat and explode. If you leave the pot without a lid the water has ti be refilled and if you forget the can will explode. The lid keeps the water in the pot during the whole time.
I think I may attempt to make this. Can't wait to see what you make with this next week :D
this woman.... I alnost clicked out after she said 7 hours. Thank you for the can method
🇦🇷🇦🇷🇦🇷🇦🇷🇦🇷🇦🇷🇦🇷🇦🇷🇦🇷
In Norway, we actually have a spread that is extremely similar to dulce de leche called HaPå, originally Hamar-pålegg. It actually went out of production, but a lot of people protested, so they began to produce it again. It feels great that I don't have to stir for seven hours or take care of a pot with a can in it for several hours to have some "Dulce de Leche" on my bread.
boil Condensed milk it is not the same because to make real duce de leche you need baking soda.
In Australia here, we have 'Caramel top 'n' fill' by Nestle. so it's all ready to go :)
Hey Gemma, I'm an Argentinian living abroad so I always have to make it from scratch. I just wanted to drop a tip: if you boil it for an extra hour ( 4h total ), you get what we call "pastry" dulce de leche. It's thicker and ideal to use as filling of cakes or between cookies (alfajores).
Does it taste the same as the tinned caramel of that brand or is there a difference? It looks just the same
I've been doing this fit over 25 years, but 6 jars at a time, or even more. never exploded. just cover with lid, less evaporation=more water in pot. non need to add water every 30 min.
you should spread some dulce de leche on a brownie 😍 best combination ever
We call it "varenaya sguschenka" in Russia which means "condenced and boiled", and it's one of the most popular ingredients for cake making, but I don't really like it, I think it's tooooo sweeeeet. Though for ones who have a sweet tooth it can be a particular treat.
I'm definitely bookmarking this video for future references. Many thanks Jemma!
In Mexico we already have dulce de leche in a can brand “la Lechera” and is delicious :)
Hi I Am Making This Caramel For My Dukce De Leche Cake This Thanksgiving Thank You For Making This Recipe
0:50 "Milk without the water in it" Isn't that called milk powder?
Great!! What about using a pressure cooker?. I heard that you can obtain similar results in just 20 min....? Has you tried it?
Have never tried this, will definitely give it a go 😋
PSA for anyone making dulce de leche, make sure the water isn't too hot because you can end up with lumpy dulce de leche which is what I got the first time I made it.
Salted Caramel Jelly, please? That would be awesome
Here in England it is called Boiled Condensed Milk. Think you will find we invented it , like we did most things.
i ABOUT SPIT OUT MY COFFEE WHEN I HEARD 7 HOURS!!!
Hi, Jemma. This dulce de leech is already available in shops.I assume it's the same as the one you've made. Can it be used for banofee pie?f
Can I not just use a caramel tin.... Because isn't that what it essentially has become....
recipe idea!
blue velvet cake or cupcakes.
Please, please, please
We also have it in Chile! It's called "Manjar" [with the j sounding like an h]
Thanks for a well explained video, however it’s still a 5 hour process from start to finish?! I suppose it’s better than the already made ones as they’d contain a lot more additives, chemicals, preservatives etc??
No, bought ones are made the same way, just cost a bit more...
Could we put that on POPCORN... ??