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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.
- 2 14-ounce cans sweetened condensed milk.
- 2 glass jars with properly sealing lids
- 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.
Becky at Cooking with Vinyl says
Yum! This looks dreamy. Can’t wait to try it. I’m a new food blogger and found you on a link party. I’ve followed your social sites and hope we can connect on those. Can’t wait to read more of your blog. Becky
Amy @ Ms. Toody Goo Shoes says
Holy moly! I could drink this! Pinned! Stopping by from BOTW!
Lou Lou Girls says
What a great recipe! Love it! Pinned and tweeted. We love to party with you, so I hope to see you tonight at 7 pm. That would be so awesome.
Happy Monday! Lou Lou Girls
Kathy says
Thank you, Kerri for sharing this awesome recipe – I will be featuring your post in this week’s Home and Garden Thursday,
Kathy
Kerri says
Thank you Kathy! It’s so easy to make. Yum!
Michelle says
Thank you for sharing with See Ya in the Gumbo. I love dips, but never think to make sweet ones. I really could just dig in with a spoon.