Dulce de Leche Dip (via your SousVide)

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This is a ridiculously easy, crazy rich dulce de leche dip that will make you the hit of any party. I also won’t judge you if you spread it on toast or waffles, or just eat it with a spoon.

Dulce de Leche Dip

1 jar Dulce de Leche
1 container Marscapone cheese

Empty the containers of both ingredients into a medium size bowl, scraping the sides to get everything. Blend well with your hand mixer on medium speed for about 1-2 minutes. You can blend by hand of course but it might not be as well combined.

Serve with fruit or plain cookies (I like vanilla wafers)

Enjoy!

I prepared my Dulce de Leche in my Sous Vide Supreme. It was super easy – the water oven makes cooking effortless.

Dulce de Leche

Ingredients
2 14-ounce cans sweetened condensed milk.
2 glass jars with properly sealing lids

Directions
Preheat the water bath to 185°F (85°C).
Open the cans and transfer the condensed milk to (sterilized) glass jars, leaving a ¼-inch space, and seal with tight-fitting lids.
Place the jars in the water bath. I don’t recommend covering the lids with water, just make sure the water level is to the top level of the sweetened condensed milk.
Cook the glass jars for 15 hours, or until the dulce de leche is thick and golden brown, like caramel.
Remove the jars from your Sous Vide (carefully they will be HOT) and let them cool for about 20 minutes, then refrigerate until ready to serve.

The dulce de leche will keep, chilled, for up to 3 months.

Dulce de Leche Dip (via your SousVide)

Kerri Jablonski

Print Recipe Pin Recipe

Course Dessert, Sous Vide

Cuisine American

Ingredients

  

• 2 14- ounce cans sweetened condensed milk.
• 2 glass jars with properly sealing lids

Instructions

 

• Preheat the water bath to 185°F (85°C).
• Open the cans and transfer the condensed milk to (sterilized) glass jars, leaving a ¼-inch space, and seal with tight-fitting lids.
• Place the jars in the water bath. I don't recommend covering the lids with water, just make sure the water level is to the top level of the sweetened condensed milk.
• Cook the glass jars for 15 hours, or until the dulce de leche is thick and golden brown, like caramel.
• Remove the jars from your Sous Vide (carefully they will be HOT) and let them cool for about 20 minutes, then refrigerate until ready to serve.
• The dulce de leche will keep, chilled, for up to 3 months.