Most recipes for making dulce de leche require slaving over a stovetop. Here’s how to beat that heat and whip it up quick.
EASY LIKE THIS | When friends of ours returned from a holiday in Argentina a while back, they brought us a jar of the country’s finest dulce de leche. Dulce de leche is a traditional Argentinean dessert made by caramelizing sugar in milk. It is not to be confused with North American caramel sauce, which made by caramelizing sugar in water. Dulce de leche is more subtly sweet than ordinary caramel sauce is; it’s also infinitely creamier, making it perfect on top of ice cream or inside treats like brownies and cheesecake.
Finding commercially made dulche de leche locally takes some doing (President’s Choice used to sell their own house brand; it was good, but they’ve discontinued it) and making it from scratch on the stovetop can be an hours’ long undertaking (CLICK HERE for this long-form version), which is why, when a friend decided we should make dulce de leche in the microwave, I was willing to give it a shot. All it takes is a can of any brand sweetened condensed milk, a fully functioning microwave oven—and about 20 minutes.
Make Dulce de Leche In The Microwave
Open a can of sweetened condensed milk and pour it into large microwave-safe bowl. Pop the bowl in the microwave and cook the milk on medium (50%) power for four minutes, stopping after two minutes to give the liquid a good stir. Reduce power to medium-low (30%) and cook for an additional eight to 12 minutes, whisking the sauce every few minutes until it becomes thick and caramel-colored. Enjoy.—Ruth Rainey