Description
Looking for a delicious homemade caramel sauce to drizzle over your desserts and take them up a notch? Look no further, I’m going to show you how to make the easiest sweet dessert sauce around. Say hello to pressure cooker dulce de leche!
Ingredients
- Can (or cans) of condensed milk. I always cook at least two, in case anything goes wrong I always have a spare!
Instructions
- Remove the paper label from the cans of condensed milk.
- Place the unopened can (or cans) into the pressure cooker. Cover with at least 2-3 cm of cold water. In my pressure cooker, the water level is the maximum fill line.
- Secure the pressure cooker lid and place on the stove on a high heat. Bring the pot to high pressure and maintain for 30 minutes.
- Turn off the heat and leave to naturally depressurize.
- Pop aside and leave overnight until the water is at room temperature.
- The following day, open each can and scoop your silky smooth dulce de leche into a preserving jar for later use
Notes
I used my Silit 6.5L pressure cooker for this recipe. With it’s size I can make five cans of dulce de leche at a time.
Don’t be tempted to remove (or open) the cans of condensed milk from the pressure cooker while they are still warm. For your own safety, be sure to allow the cans to come to room temperature before opening.