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Process sheet | REF: FPR224 V1

Dulce de leche - Caramel spread

Author: Jean-Luc BOUTONNIER

Publication date: November 10, 2021 | Lire en français

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    Handcrafted or homemade production is based on several techniques, which are only mentioned in this article:

    • from milk, place the saucepan on a hot plate (good results, but takes 3 to 4 hours to cook);

    • from sweetened condensed milk, the microwave oven (disappointing result in 20 min, insufficient browning, pasty, grainy texture), bain-marie (good result but 1 h 30 to 2 h), fan-assisted oven at 220 °C with bain-marie and a sheet of aluminium foil to cover the glass dish (insufficient browning in 1 h);

    • finally, a can of sweetened condensed milk immersed in water in a saucepan (100°C/2 h 30) or in a pressure cooker (110°C/50 min) (good results, but less marked browning).

    At semi-industrial or industrial level, there are several ways of making...

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