Cheat's dulce de leche

    Cheat's dulce de leche

    (7)
    9saves
    12min


    6 people made this

    About this recipe: Dulce de leche is a rich and delicious caramel made from milk and sugar. It takes at least an hour of cooking, however. So this it the cheat's version, made with butter and evaporated milk. It's not as thick, but it is still delicious and tastes great drizzled over puddings and cakes.

    Ingredients
    Serves: 12 

    • 175g butter
    • 100g caster sugar
    • 125ml evaporated milk
    • 1 teaspoon vanilla extract

    Method
    Prep:2min  ›  Cook:10min  ›  Ready in:12min 

    1. In a saucepan combine the butter, evaporated milk, caster sugar and the vanilla extract. Bring to the boil over medium high heat and continue to cook for 5 minutes, stirring. Pour over your choice of cake while syrup is still warm.
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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (7)

    by
    10

    I found this syrup GREAT!!it tastes jus as good on plain ol' butter cake..I poured it over the cake,when still warm and sprinkled chopped up pieces of almonds over that...The result was delicious..Some might find it a lil too sweet to their liking,but overall my family loved it..thank you so much for this!!  -  15 Jun 2008  (Review from Allrecipes US | Canada)

    by
    3

    I made this to go with some banana pancakes. I knew the pancakes would have really strong flavor all by themselves, so I didn't want a really flavorful syrup, but this was basically just sugar. I think next time I will try adding some nutmeg or something...  -  02 Apr 2012  (Review from Allrecipes US | Canada)

    by
    3

    I decided to try this recipe for an Allrecipes faceless recipes challenge (recipes without photos). It has a good flavor. It kind of looks like melted butter, but has a taste like a not overly sweet butterscotch. I made 1/2 recipe, because I didn't need a full cup of syrup. I also lowered the sat. fat a bit, and it didn't seem to affect the recipe. For half the recipe I used 2 Tblsp. of butter and the rest a light margarine and used 1% milk instead of evaporated to avoid wasting a full can for the small amount. I have found that syrups tend to turn to a caramel on med-high, so I cooked it on medium or 5 on my stove. According to the introduction, it is meant for cakes, but it was fine warm on pancake puffs (ebelskivers).  -  19 Feb 2012  (Review from Allrecipes US | Canada)

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