Perfect for sweet tooths and savoury lovers alike, it seems that salted caramel is STILL all the rage these days.
After making caramel the traditional French way for a while, I decided it was time to try the shortcut method.
So here’s a super duper easy salted dulce de leche step by step! It’s great for caramel slice, caramel tarts, caramel cake filling, a yummy spread on toast or just licking it straight off the beater!
You will need:
- 2 cans condensed milk
- A slow cooker or saucepan
- Hot water just boiled in a kettle
- Large pyrex jug or mixing bowl
- Hand mixer with one beater inserted
- Fleur de sel or rock salt (table salt will also do)
1. Place two cans of condensed milk in a slow cooker
2. Cover the cans with at least 1-2 inches of hot water. on high setting. Simmer for 2-2.5hrs. The beauty of a slow cooker means you can set it and still go out, run errands and come home to a job done without a risk of a fire in the house! Note: the can labels will come away after a minute or two – just use some tongs to fish them out. I used Carnation brand skim condensed milk for a healthier option but full fat tastes even better.
3. Watch out for explosions when opening the cans! Ring pull cans are much easier to open. Use a tea towel or oven mitt to protect your hands as the can will be hot!
4. Put the caramel in a mixing bowl or Pyrex jug. (Skim condensed milk will look more lumpy as it has more gelatine content – don’t worry, it comes back together)
5. Add 1-2tbsp of good quality salt or to taste (I used rock salt)
6-8. Use a single beater hand mixer and beat til the caramel looks glossy. Best to mix the salt in when caramel is warm to dissolve the salt.
9. Serve! (I tried this with green tea cake and it was delicious!)
Credit: Recipe Adapted from Sharon Wee Creations fab new book Adorable Cakes for All Occasions!