How to make Butterscotch Dulce de Leche. An old method gets a delicious new twist as the result of a very successful experiment! You’ll find lots of desserts to incorporate this deletable butterscotch.
Butterscotch Dulce de Leche.
Some time ago, I posted a very well known method for making Dulce de Leche from a can of sweetened condensed milk.
The method seems to be pretty universal. I know plenty of folks in the UK who use it in Banoffee Pie, an incredibly popular dessert there.
I’ve also heard from folks in the southern US who use it to fill their famous Caramel Cakes. Closer to home here in Newfoundland I have featured it in my recipe for Caramel Tarts.
As I said, a pretty popular method in all parts.
What about the new version of sweetened condensed milk.
Several years back at least, the venerable Eagle Brand came out with another version of sweetened condensed milk. It was actually a new dulce de leche version.
I’ve used it as a nice switch up in Magic Bars or in this Christmases new version of Caribou Farts, a close cousin to Moose farts!
Both were quite successful recipes and I really appreciated the versatility and flavour it brought to my recipes. There was just one thing, I had never thought to do.
Why hadn’t I thought of trying it like the original version to make a thick spreadable caramel like filling for desserts?
Well, there just so happened to have an extra can leftover from Christmas baking on hand in the pantry.I immediately set a pot of water into boil with the can for the prescribed time.
Butterscotch Dulce de Leche, the result!
I let it cool all the way overnight before opening it and testing it the next morning. At first glance I could tell it was a fair bit darker in colour.
Did that mean it had a deeper flavour too!?
OMG, I was blown away! It was probably one if the most intense flavours of butterscotch I had ever tasted. And I LOVE butterscotch!
So try it for yourself and tell me what you think.
I’ve already devised a Biscoff Butterscotch Cheesecake Tiramisu recipe using it and that was absolutely divine. You’ll want try that tempting dessert for certain!
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Butterscotch Dulce de Leche.
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How to make Butterscotch Dulce de Leche
Ingredients
- 1 can Eagle Brand Dulce de Leche Sweetened condensed milk. (300 ml in Canada, 14 oz can in the US)
Instructions
- Lay the can on it's side in a deep pot and cover with hot water.
- Bring to a gentle simmer.
- Check on the pot every 30-45 minutes to see if the water needs topping up.
- When it does need topping up, add boiling water from the kettle, so as not to slow
down the cooking process. - Roll the can on the opposite side occasionally when you add water to ensure even
cooking. - Simmer for 3 hours for a thick set butterscotch caramel as shown in the photos.
- Cool the can completely to room temperature before placing in the fridge for
several hours or overnight. - If not using this all at once, I store the remainder in a mason jar or sealed plastic container in the fridge.