Dolce De Leche

Decorating By saberger Updated 26 Aug 2008 , 9:47pm by vagostino

saberger Posted 6 Aug 2008 , 1:16pm
post #1 of 24

My mom just came back from Argentina and brought me some Havanna Dolce de Leche. I've never had it before - heard about it plenty - but never actually tasted it. OMG!!!! It is DELICIOUS!!! I couldn't stop eating it! I started thinking about making ice cream with it!

My questions is this: what else can I use it for/in? BC? Any kind of BC? Filling? Cakes? Cupcakes? Please let me know how I can spread the joy!

TIA

23 replies
TexasSugar Posted 6 Aug 2008 , 5:49pm
post #2 of 24

It will be a yummy filling, especially with a chocolate cake.

AKA_cupcakeshoppe Posted 6 Aug 2008 , 6:14pm
post #3 of 24

^^ i totally agree! i love it. i can't get enough of it. and caramel and chocolate is just too good to pass up. icon_smile.gif

enjoy it!

saberger Posted 7 Aug 2008 , 11:44pm
post #4 of 24

has anyone used it for something besides filling?

terrier Posted 7 Aug 2008 , 11:54pm
post #5 of 24

I have added it to buttercream and my cake recipes.

It is so yummy!

I also love it as a filling in cookies and cake. Really good as a fillind in merengue cookies.

Cheers,
ally

fearlessbaker Posted 8 Aug 2008 , 12:02am
post #6 of 24

I make my own and also use the one from Argentina. Use it as filling for cakes and what's left of the batter I make cupcakes and fill with filling. Sometime I add just a bit of cream cheese for the cuppy. For a fabulous cake go to the La Duni site and look at their quartros de leche cake. It's my favorite of all the cakes I've baked.

saberger Posted 8 Aug 2008 , 11:23pm
post #7 of 24

terrier-do you use regular BC or IMBC or a different kind?

Thanks fearlessbaker. how do you make it? and do you have a website address for that. I don't know what to look for since I am lousy in Spanish and everything I am finding on google is in spanish. Thanks!

fearlessbaker Posted 8 Aug 2008 , 11:53pm
post #8 of 24

Take 2 or 3 cans of sweetened condensed milk and place it in a large enough saucepan to cover cans with at least 2 inches of water over the top of the cans. Cover the pan and bring to boil. Keep it boiling, it doesn't have to be a rolling boil, for 3 hours. Check every once in a while to make sure the cans keep covered with the water. That's all there is to it. When you open up the cans you are going to have the dolce de leche! You should take off the labels or you can just pour them off with the water. T

find the recipe at: www.laduni.com/recipes. I believe they also give the recipe for the carmel. I don't soak my cake with as much milk as they do.

They use a carmelized meringue to cover the cake. I talked to one of the chefs there and he said you can cover the cake about 4 hours ahead. I have saved cake after it has been cut and the meringue does turn spongy.
I use a small torch that you can get at places like William-Sonoma. If your brave enough put it under the broiler instead. that's the way it's done for baked Alaska.

Narie Posted 9 Aug 2008 , 12:12am
post #9 of 24

Dulce de Leche is available in cans -no boiling-at the supermarket. At least the local Krogers carries it. It is stocked with the Hispanic foods.

jibbies Posted 9 Aug 2008 , 12:45am
post #10 of 24

I think I remember seeing it at Wal-Mart also.

Jibbies

laynie72 Posted 9 Aug 2008 , 12:50am
post #11 of 24

Hi
I do use it by adding 1 cup of cajeta to every 2 of a very stiff butter cream. I have done with vainilla and Chocolate, evry one loves it !

Now cajeta is the same as the Argentinean dulce de leche but the Mexican kind ( I am from Mexico) I find the brand Coronado at Wal-Mart where the Mexican food is, they also have the one in the can but I think this is a little more sweet ( for my taste).
Hope it helps.

terrier Posted 9 Aug 2008 , 1:01am
post #12 of 24

Hi,
I just use every day buttercream... when I am adding it to buttercream...I do not know how it would hold up in IMBC.

You can also make it from whole milk and sugar... but you have to leave it on the stove for a long time.

cheers,
ally

terrier Posted 9 Aug 2008 , 1:04am
post #13 of 24

OH I forgot to say that you do not add the water, milk before the Dolce de Leche... you might not need to add it.

jules1719 Posted 9 Aug 2008 , 2:39am
post #14 of 24

My college roomate had an Argentinian girlfriend. She made these cookies called "alfajores" - I may have the spelling wrong. But they're like these little round, anise flavored, pie crust-like cookies sandwiched with dulce de leche and rolled in 10x. They were amazing. Easily one of the best cookies I've ever had.

tracey1970 Posted 9 Aug 2008 , 2:45am
post #15 of 24

I just bought some Dulce de Leche tonight at my local grocery (in Ontario, no less). I haven't tried it yet, so I have a couple of questions. First, once opened, does it need to be refrigerated (i.e. if I use it in a cake, do I need to refrigerate it)? Second, I have read that some people use it as a cake filling and some use it as a cupcake filling - will it soak into the cake? Thanks!

saberger Posted 9 Aug 2008 , 3:31am
post #16 of 24

My mom told me that it has to be refrigerated once opened. And that is a good question as to whether it needs to be once it is on the cake - hadn't thought of that....duh!!

Thanks for these ideas!!! Please, keep them coming - I want to try more.

dulcefactoria Posted 9 Aug 2008 , 12:11pm
post #17 of 24

Hi, I found a Dulce de Leche's homemade recipe. I translated it for you, but my english is not very good. I hope you undestand it...sorry icon_redface.gif


1 liter of milk
250 grams of sugar
1 teaspoon of sodium bicarbonate
vanilla extract

Pour all ingredients in a pot (if it's made of copper or aluminum better) and put into strong fire removing with a wood spoon.
When milk begins to take a toasted color, low the fire and lets cook about 5 minutes more without stopping removing.
Then, introduces the pot in a bigger pot with cold water and continues moving with the spoon other 5 minutes. Later let's cool completely and pour in jars, restore into the fridge thumbs_up.gif

xinue Posted 9 Aug 2008 , 5:43pm
post #18 of 24

Hi!
To begin with, the right spelling is dulce de leche... I am from Venezuela and I use it very often, since it is pretty common here.
I refrigerate it after opening it, but you don't need to refrigerate a cake filled with it, it will keep fresh for several days. It does kind of soak into de cake if you let it sit for a day or so.

FromScratch Posted 9 Aug 2008 , 5:56pm
post #19 of 24

It works fine in IMBC/SMBC.. I make it and add it all the time. It's WICKEDLY good. very addicting. The crap they sell in the stores around here is NOT the real stuff and shouldn't be called Dulce De Leche if you ask me. There are a few brands that are good, but getting them in the states is almost impossible. it's not hard to make though.. just time consuming.

micnmax2003 Posted 10 Aug 2008 , 4:42am
post #20 of 24

Thanks dulcefactoria it was kind of you to provide recipe & translate it to english thumbs_up.gif

cjmommy Posted 10 Aug 2008 , 1:01pm
post #21 of 24

"I just bought some Dulce de Leche tonight at my local grocery (in Ontario, no less). I haven't tried it yet, so I have a couple of questions. First, once opened, does it need to be refrigerated (i.e. if I use it in a cake, do I need to refrigerate it)? Second, I have read that some people use it as a cake filling and some use it as a cupcake filling - will it soak into the cake? Thanks!"

Tracey - I bet I just used the kind you bought to fill a cake. Was it President's Choice? I had an open bottle so I used some from there. It was in the fridge so I put it in the microwave for a few seconds to soften it up and then applied it onto the cake on top of a layer of buttercream. It was very yummy and even better the next day when it had started to soak into the cake. I didn't refridgerate my cake. It's also super yummy on ice cream! HTH.

saberger Posted 10 Aug 2008 , 7:24pm
post #22 of 24

Thank you dulcefactoria for posting that! And sorry about the spelling in the subject - you are right - it should be dulce not dolce...it was a very tiring day.

maimai16 Posted 12 Aug 2008 , 1:56pm
post #23 of 24

hmmm... this will be on my to do list icon_biggrin.gif

vagostino Posted 26 Aug 2008 , 9:47pm
post #24 of 24

Hi! adding just my two cents since I'm from Argentina and I have dulce de leche everyday!. The most common Argeninean cookies are cornstarch cookies filled with dulce de leche and rolled in coconut! they are kind of shortbread consistency, delicious. I eat dulce de leche every morning as a spread on my buttered toast. If you want to try authentic argentinean dulce de leche you can but it online at "amigofoods" dot com. also you can make it with the recipe above with milk, sugar and baking soda.
If anybody want the cookie recipe you can PM me.

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