Dulce de Leche (Milk Fudge) is one of those Pan-American dishes. And like most of those dishes we share, it comes with many names and in many versions.
We already have two recipes called Dulce de Leche in our collection: One is our regular, Dominican Dulce de Leche, the other is Dulce de Leche en Pasta, a sort of fudge candy that we can also pair with fruit jams.
This recipe is closer to the South American version.
While it may seem as if 3 recipes for dishes that are nearly identical can be a bit redundant, there is a reason for this. Each is made using different methods, and consumed in different ways. Our tradicional Dulce de Leche is eaten as a dessert, this version is traditionally used as part of other desserts, either as filling, or as a sauce.
This Dulce de Leche is also often used as filling for our traditional Bizcocho Dominicano (Dominican Cake) in lieu of the traditional pineapple filling. It is also used in this No-Bake Cheesecake, and this Fudge Latte Pudding.
- 2 large cans of condensed milk (14 oz each)
Place the cans, unopened, in a medium-sized pot. Pour in enough water to cover the cans, plus an inch. Cover the pot. Boil over low heat for 3 hours, rotating the cans every half hour to cook uniformly, and adding water as it becomes necessary to maintain the cans covered, (or 35 minutes over low heat in a pressure cooker, counting from the moment it starts to whistle).
Remove the cans from the water and cool to room temperature (this is a must, it is a safety issue). Once cooled, remove lid, pour the fudge into a bowl and stir to obtain a smooth cream.
To serve as a sauce, mix in a teaspoon of cold water and whisk to make it more liquid.