This gooey milk caramel is a South American favorite!
It’s low-fat but still caloric, so use it sparingly. One batch goes a long way and it keep well in the fridge for up to one month. I top low-fat cupcakes or serve it for dessert with apple and pineapple wedges.
NOTE: The can becomes pressurized when simmering so for safety reasons, cook this when the kids are out of the kitchen, and your dog/cat/boyfriend/girlfriend/ neighbor is out of harms way! Keep an eye on your bubbling pot and remember to keep it at a simmer only.
Makes 2 cups
- 1 14-ounce can sweetened condensed milk
- Fill a large stockpot with cold water. Remove the label from the can of milk. Do not open the can. Place the can in the center of the pot, be sure that the water completely covers the can. Simmer gently for about 1 1/2-2 hours for runny dulce de leche, or up to four hours for solid dulce de leche, adding more water, as necessary, when water level decreases.
- Remove the can with tongs, and cool 15-20 minutes. Carefully pierce the top with a can opener. The tan or brown caramel will ooze slightly from the can when opening. Transfer to an air-tight container to cool completely. Store refrigerated for up to one week
Nutritional Stats Per Serving (1 tablespoon): 45 calories, 1 g protein, 8 g carbohydrates, 1 g fat (1 g saturated), 5 mg cholesterol, 0 g fiber, 18 mg sodium.
Weight Watchers® Points Plus: 1
Wine Pairing: Port, Sherry