Dulce de Leche sauce is liquid gold! It’s basically cooking down milk and caramelizing the sugar within the milk to produce a rich caramel like sauce. This rich, creamy sauce can be used on ice cream, as a dip for fruit, drizzled over crepes, pancakes or cheesecake and even as a spread on toast.
It is normally a very long process to make Dulce de Leche. Putting your pressure cooker to use it can be made with a can of sweetened condensed milk. You even cook it right in the can. Some do use mason jars to cook their sauce in. I find it simpler to just use the can. Save the mason jars to pour it into later for gift giving. From 1 to 3 cans may be done in a 6qt or bigger machine with no modifications to cook time.
Ingredients:
1 to 3 cans of sweetened condensed milk
Remove the lid from a can (or cans) of sweetened condensed milk.
Tightly wrap the can(s) in aluminum foil right down and around the bottom.
Place the can(s) on the trivet in the inner pot of your machine.
Pour water in around the can(s) so the level of water reaches half way up the can.
Cook for 38 minutes and do a manual release of pressure at the end.
Caution when removing the can(s), tip them slightly from side to side so the hot water runs out. You could also just remove the lid from your pot and let the cans cool inside the pot.
Stir the sauce until it is smooth and lump free.
A small amount of vanilla can be added if you wish (I did not do this).
Tip: Store the leftovers (if there is any) covered in the refrigerator for up to 2 weeks.
If you prefer a thicker or thinner sauce adjust your cook time up for a thicker sauce and down for a thinner sauce. The sauce will also be thinner when served warm.
