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mccOctober 29, 2020Hi there! Don't know if there is anyone who can respond to this question - but when you unfreeze the dulce de leche did you ever have a problem with it being too runny? Do you have any suggestions?ReplyDeleteRepliesFrieda Loves BreadFebruary 10, 2021I have not tried freezing dulce de leche. It is possible that ice crystals may be forming during freezing and contributing to the thinner texture while defrosting. DeleteRepliesReplyReplyGeorge EdwardsFebruary 12, 2021I just got an eight quart Instant Pot, and am trying to figure out what I can do with that monster. So far I have only used the air fryer for toast. BTW, it works fine.I wanted to see if I could make Dulce de Leche in the Instant Pot and read your well written step by step instructions. Thank you it is very clear.I just made some Dulce de Leche the other day. I bought a plastic-wrapped six-pack from Costco. I left the cans in the wrap, put it into a large plastic bag and put the whole thing into a Cambro container. I did not use the Instant Pot. I used my Anova Sous Vide. 185°F for twelve hours. When it was done, all six cans were still in the plastic wrap, the contents were, well, Dulce de Leche good. Right now I am testing if it is also shelf stable. I can't imagine it isn't as I never unsealed any of the cans, and they were shelf stable before I started the test. I hope no one was offended because I offered an alternative method to make the heavenly deliciousness. I was just looking for a faster way to get to the same result. The Instant Pot certainly is much faster, but the prep time plus the cool down makes it less attractive for me.ReplyDeleteRepliesFrieda Loves BreadFebruary 12, 2021Thank you for sharing your sous vide method with me! There are many folks who still believe that the sealed cans will explode under pressure, so providing an alternative shelf stable method is a great idea. I opened a sealed can of my dulce de leche that was three years old. It retained its color, but there were crystallized bits throughout. 🙂DeleteRepliesReplyReplyUnknownApril 18, 2021I have made Dulce de Leche by boiling sealed cans for many years. I did watch one explode when I was younger when my aunt left the pot unattended and the water level dropped below the top of the can. Needless to say, Dulce de Leche was everywhere!!! It is safe to boil as long as the water level is about an inch or two above the top of the can(s) for the duration of the boiling (about two hours). Once the time is up, let the water cool down a bit and carefully remove the cans and let sit overnight to cool before opening. ReplyDeleteRepliesFrieda Loves BreadApril 24, 2021Thank you for sharing - this can happen with the stove top or crock pot method when the water levels drop or completely evaporate.Fortunately, with the directions in my recipe, there is very little water evaporation (maybe 1/4 cup) and the levels never drop. I have loved using my pressure cooker to make dulce de leche for several years. :-)DeleteRepliesReplyReplyThe Czar DictatesDecember 21, 2021The cook time of 20 minutes seems really short compared to other recipes, which call for 40 minutes or more. Is there any value in continuing to cook beyond 20 minutes?ReplyDeleteRepliesFrieda Loves BreadDecember 21, 2021It seems short because of it takes time for the cooker to come to pressure (more water means more time)and the recipe not only uses a full natural release, you are to wait about 2 hours until the cans are cool enough to handle. The dulce de leche is cooking while coming to pressure, natural releasing and cooling. The longer you cook this, the darker it will be and may taste bitter. The cook times in this recipe are perfect for the amount of water it calls for. 🙂DeleteRepliesReplyReplypethikemouDecember 24, 2021made this dulce de leche tonight per this excellent recipe and it is perfection! so don't guess, follow frieda and go forth with confidence! ReplyDeleteRepliesFrieda Loves BreadDecember 24, 2021Thank you for taking the time and share your experience with my recipe. Enjoy your holidays & dulce de leche!🙂DeleteRepliesReplyReplyUnknownDecember 27, 2021Just made my first dulce de leche and it turned out perfect!!! Thank you! I would like to add vanilla, but do not know how much to add. Would love your thoughts. BTW, I absolutely LOVE this site! Thank you!ReplyDeleteRepliesFrieda Loves BreadDecember 28, 2021I'm thrilled that you followed my recipe and had great results! Adding vanilla extract is totally optional. After stirring your can of dulce de leche, I would try 1/2 teaspoon. If you want a more stronger vanilla taste, feel free to add more to taste.Thank you for visiting and come back often for new recipes! :-)DeleteRepliesReplyReplyLindaTJanuary 25, 2022All I can find are the pop-top cans of sweetened condensed milk. Are these safe to use? Is that what everyone else is using? Just wanted to be sure!ReplyDeleteRepliesFrieda Loves BreadJanuary 26, 2022Yes, you can use the pull tab, pop top cans with no problems. 🙂DeleteRepliesReplyReply

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Frieda Loves BreadFebruary 10, 2021I have not tried freezing dulce de leche. It is possible that ice crystals may be forming during freezing and contributing to the thinner texture while defrosting. DeleteRepliesReplyReply

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Frieda Loves BreadFebruary 12, 2021Thank you for sharing your sous vide method with me! There are many folks who still believe that the sealed cans will explode under pressure, so providing an alternative shelf stable method is a great idea. I opened a sealed can of my dulce de leche that was three years old. It retained its color, but there were crystallized bits throughout. 🙂DeleteRepliesReplyReply

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Frieda Loves BreadApril 24, 2021Thank you for sharing - this can happen with the stove top or crock pot method when the water levels drop or completely evaporate.Fortunately, with the directions in my recipe, there is very little water evaporation (maybe 1/4 cup) and the levels never drop. I have loved using my pressure cooker to make dulce de leche for several years. :-)DeleteRepliesReplyReply

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Frieda Loves BreadDecember 21, 2021It seems short because of it takes time for the cooker to come to pressure (more water means more time)and the recipe not only uses a full natural release, you are to wait about 2 hours until the cans are cool enough to handle. The dulce de leche is cooking while coming to pressure, natural releasing and cooling. The longer you cook this, the darker it will be and may taste bitter. The cook times in this recipe are perfect for the amount of water it calls for. 🙂DeleteRepliesReplyReply

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Step 10

Frieda Loves BreadDecember 24, 2021Thank you for taking the time and share your experience with my recipe. Enjoy your holidays & dulce de leche!🙂DeleteRepliesReplyReply

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Frieda Loves BreadDecember 28, 2021I'm thrilled that you followed my recipe and had great results! Adding vanilla extract is totally optional. After stirring your can of dulce de leche, I would try 1/2 teaspoon. If you want a more stronger vanilla taste, feel free to add more to taste.Thank you for visiting and come back often for new recipes! :-)DeleteRepliesReplyReply

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Frieda Loves BreadJanuary 26, 2022Yes, you can use the pull tab, pop top cans with no problems. 🙂DeleteRepliesReplyReply

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