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The best dulce de leche in the world

Jams50 minutes8 people
1/52/53/54/55/5 (22 votes)
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By Mayra Fernandez Joglar

the-best-dulce-de-leche-in-the-world-thermorecetas

Without a doubt this is the best dulce de leche of the world that you have tried so far. Of course, my opinion is subjective and I have not tried all the ones that you do.

It must be recognized that it is spectacular and that the recipe is one of these in which I put all the ingredients in the glass, I leave the Thermomix cooking and it is done alone. When I return I have a dark, dense dulce de leche with a delicious flavor.

As it cools, it takes on even more body. So, if you want, you can adjust the times a little to find the Density or texture suitable to your tastes.

Of course it will not be the last time I prepare this dulce de leche because you can make many recipes with the.

The best dulce de leche in the world

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Its color, texture and flavor make this the best dulce de leche in the world.

  • Mayra Fernandez Joglar
  • Recipe type: jams
  • Rations: 8
  • Cooking time:
  • Total time:

Ingredients

  • 380 g of condensed milk (see recipe here)
  • 320 g of evaporated milk
  • 40 g of liquid caramel
  • 1/4 tablespoon (dessert size) baking soda

Preparation

  1. We put all the ingredients in the glass. We program 40 minutes, varoma temperature, speed 3 1/2. Without the beaker to facilitate evaporation.

  2. Time is up, we schedule 10 minutes, speed 3 1/2. It does not have a temperature, so what we will achieve is that it cools down.

  3. We pour it into a large container. So we can stir it from time to time during its cooling. Once at room temperature, store in the fridge until ready to use or serve.

Notes

It should not splash but if it does we can put the basket on top of the lid. We must place it inverted, that is, with the legs up.

More information - Basic recipe: condensed milk

Source - Color Pastels


Discover other recipes of: Less than 1 hour, Jams and preserves, Cake shop

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  1.   Marilia santacruz placeholder image said
    ago 8 years

    Ñaaaaaaaaaaaammmmmm !!!! It will be the first thing you have to do to me !!! Hahahahahahahahaha

    Reply to Marilia Santacruz
    1.    Alba Joni Santiago said
      ago 8 years

      Jaajajajjjajaj well we'll see how you behave

      Reply to Alba Joni Santiago
  2.   M Carmen said
    ago 8 years

    Good morning Mayra, it seems exquisite to me
    I've tried to do it on other occasions and I can't do it because it always comes out of the lid and they told me that it can't be set higher than 90º. Isn't that wrong with this recipe? Well, I would like to do it
    thank you very much greetings

    Reply to M Carmen
    1.    Mayra Fernandez Joglar said
      ago 8 years

      Hello M Carmen:

      I, the truth, I have not had problems with this recipe. Although I know what you are talking about because, until now, I made a recipe for dulce de leche from milk and that one did escape at low speed. All you have to do is put speed 5 and the basket (upside down) on the lid to avoid splashing.

      The high speed what it will do is that a current of air is formed that makes it cool a little so that it does not rise but the rest of the content is at 100º.

      Regards!!

      Reply to Mayra Fernández Joglar
      1.    michele isambert said
        ago 8 years

        Hi Mayra, maybe because I used whole milk? I have put the basket instead of the goblet. But how good is this dulce de leche !!!! thanks and greetings from France!

        Reply to michèle isambert
  3.   Michele Isambert said
    ago 8 years

    Hello !! When I saw this recipe, I immediately wanted to make it. Great but next time I will put t ° 100 ° because half of the preparation has come out of the glass. Thanks !!! Michèle

    Reply to Michèle Isambert
    1.    Mayra Fernandez Joglar said
      ago 8 years

      Hello Michèle:

      I have not had problems but this weekend I have to do it again for a gift, so I'll tell you about it !!

      Greetings.

      Reply to Mayra Fernández Joglar
      1.    Conchi Cano said
        ago 4 years

        Hello Mayra 🙂
        I am a novice with the thermomix and I am from Mexico, and I do not understand which is the liquid caramel that the recipe uses, my question may be very silly but could you tell me what it is? I am dying to make this sweet, thank you.

        Reply to Conchi Cano
  4.   Pepa said
    ago 8 years

    Hello, I'm done making the dulce de leche. Taste great but I know
    It has been almost like candy, which I am having trouble getting out of the glass.
    It looks like those original werther candies. Which may be due?

    Reply to Pepa
    1.    Mayra Fernandez Joglar said
      ago 8 years

      Hello Pepa:

      Well, I don't know what could have failed because I do it and it looks good ... sticky but good.

      The trick is to follow time and speed. It is from these recipes that you have to wait for it to cool to get the perfect point. That is why I always recommend not prolonging the time because otherwise the texture will not be good.

      Regards!!

      Reply to Mayra Fernández Joglar