How to change the texture on dulce de leche?
I recently made dulce de leche using the can in boiling water method. It came out tasting delicious but it was way to runny. I boiled it for two hours and used sweetened condensed milk and was expecting something that would be able to hold up a spoon. Instead, it was more like a thin sauce. Anyway how do I fix this? or is this the way that it is supposed to come out?
Best Answer
The texture is controlled simply by time; 2 hours isn't enough. Try 3 to 4 hours. Or use a pressure cooker, it goes much faster in there - about 45 minutes should do it.
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How do you make dulce de leche less thick?
Dulce de leche that is too hard has too much sugar in it. When the proportion of sugar to milk isn't right, the mixture can become too thick. Dulce de leche can be thinned out so that it isn't hard, tough, or lumpy by adding more milk while stirring on low or medium heat.How do you make dulce de leche smooth?
Adding a teaspoon to a tablespoon of water each time you stir the dulce de leche ensures a smooth texture and enables you to cook it to a deep golden brown!What is the texture of dulce de leche?
Dulce de leche, translating to \u201csweet of milk\u201d in Spanish, is a thick, creamy, caramel-like sweet. It has a spreadable consistency that's noticeably thicker than drizzle-ready caramel sauce, so it's often used as a topping or filling for foods like wafer cookies, churros and cakes.Why is my dulce de leche chunky?
Lumpy: dulce de leche made in the oven tends to be lumpy. To minimize lumps, you can wait for it to come to room temperature after removing from the oven, and process it in the food processor or blender. Warning: it will be messy and sticky, but should do the trick.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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