Pressure Cooker Dulce de Leche
Rich, silky Argentine caramel made by pressure-cooking sweetened condensed milk in the can. Plan ahead: allow 1 hour of cooling before opening the can.
Ingredients
- 2 cans sweetened condensed milk (14 oz can), label removed
- 3 cups water
Instructions
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1
Remove the paper label from 2 cans label removed sweetened condensed milk (14 oz can). Do not open or puncture the can.
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2
Place the sealed can(s) on the trivet inside the pressure cooker. Add 3 cups water — the water should come at least halfway up the side of the can(s). If using more than two cans, stack them on their sides with the trivet raised.
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3
Seal the lid and cook on High Pressure for 35 minutes.
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4
Allow a full natural pressure release, which will take about 20-25 minutes. Do not quick-release — this is important for safety.
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5
Carefully remove the can(s) and allow them to cool completely to room temperature, at least 1 hour, before opening. Never open a hot can of dulce de leche.
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6
Open the cooled can and stir the dulce de leche smooth. It will be a deep amber, spreadable caramel. Use immediately or refrigerate in a sealed container for up to 2 weeks.