Dulce de Leche en Tabla (Dominican Dulce de Leche Candy)

When it comes to Dominican desserts, few can rival the rich, creamy delight of Dulce de Leche en Tabla. This traditional candy, with its luscious caramel flavor and smooth texture, is a staple at celebrations and gatherings. Made with just a few simple ingredients, it’s a treat that evokes nostalgia and warmth. Whether you’re enjoying it with family or sharing it with friends, this Dominican Dulce de Leche Candy is sure to impress. Let’s dive into why you’ll want to keep making this sweet indulgence!

Why You’ll Keep Making It

Dulce de Leche en Tabla is not only a delicious treat; it’s also incredibly versatile. Once you master the technique, you can play with flavors, add nuts, or even incorporate spices to create your unique twist. This candy is perfect for gifting, special occasions, or simply satisfying your sweet tooth. Plus, it’s a fun and engaging project to share with family or friends, making it a perfect weekend activity.

What You’ll Need

• 1 can evaporated milk (12 fluid ounces or 354 milliliters) – This is the base of our delicious candy.
• 1 cup sugar (white, granulated, 150 grams) – Sweetness is key; this will caramelize beautifully.
• 1 tablespoon sugar (divided) – A small amount for later use will help with texture.
• 1 piece lime rind (about 1 x 2.5 centimeters, optional) – This adds a fresh, zesty note to the flavor.

Must-Have Equipment

• Heavy-bottomed saucepan – Ensures even cooking and prevents burning.
• Wooden spoon – Perfect for stirring and scraping the sides of the pan.
• Candy thermometer – Helps to achieve the perfect consistency.
• Baking dish or mold – For setting the dulce de leche.

Dulce de Leche en Tabla (Dominican Dulce de Leche Candy), Made Easy

Step 1: Combine Ingredients

In a heavy-bottomed saucepan, combine the evaporated milk, one cup of sugar, and the lime rind if using. Stir well to combine all the ingredients.

Step 2: Heat Mixture

Place the saucepan over medium heat. Stir frequently until the sugar completely dissolves. This should take about 5 minutes.

Step 3: Cook Until Thickened

Once the sugar is dissolved, reduce the heat to low and continue to cook the mixture. Stir constantly to prevent it from sticking to the bottom of the pan. Cook for about 30-40 minutes until the mixture thickens and turns a caramel color.

Step 4: Test Consistency

To check if your dulce de leche is ready, use a candy thermometer; it should reach around 240°F (115°C). Alternatively, drop a small amount onto a plate and let it cool for a minute. Run your finger through it; if it holds its shape, it’s ready!

Step 5: Add Final Sugar

Once thickened, sprinkle in the additional tablespoon of sugar. Stir well for a couple of minutes to incorporate it fully.

Step 6: Pour into Mold

Remove from heat and pour the mixture into a prepared baking dish or mold. Spread it evenly and let it cool at room temperature until it sets.

Step 7: Cut and Serve

Once completely cooled and firm, cut the dulce de leche into squares or rectangles. Enjoy your homemade Dulce de Leche en Tabla as a delightful treat!

Dietary Swaps & Alternatives

• Nut milk: Substitute evaporated milk with almond or coconut milk for a dairy-free version.
• Brown sugar: Use brown sugar instead of white for a deeper flavor.
• Flavored extracts: Add vanilla or almond extract for a unique twist.

Learn from These Mistakes

• Burning the mixture: Always stir continuously. A heavy-bottomed pan helps prevent this.
• Not testing consistency: Use a thermometer or the plate test to avoid overcooking.
• Skipping the cooling period: Allow the dulce de leche to cool completely for the best texture.

Meal Prep & Storage Notes

Dulce de Leche en Tabla can be prepared in advance and stored in an airtight container at room temperature for up to two weeks. For longer storage, keep it in the refrigerator. Just remember to let it come to room temperature before serving, as this will enhance its smooth texture.

Ask the Chef

Can I make Dulce de Leche en Tabla without a candy thermometer?

Yes! While a thermometer is helpful, you can also test the consistency using the plate method. Just drop a small amount on a cool plate and see if it holds its shape.

How do I know when my dulce de leche is done cooking?

It should be thick and have a rich caramel color. The candy thermometer should read around 240°F (115°C). If it holds its shape when cooled on a plate, it’s ready!

What can I do with leftover dulce de leche?

Use it as a topping for ice cream, pancakes, or waffles. It also makes a great filling for cakes or pastries!

Can I add flavors to my dulce de leche?

Absolutely! Consider incorporating spices like cinnamon or vanilla extract for added depth. You can also mix in nuts for a crunchy texture.

Quick Weeknight Wins

• Instant Pot Peach Jam Low Sugar – A quick and easy sweet spread that pairs well with dulce de leche.
• Almond Honey Squares – A delicious, nutty treat that complements the richness of dulce de leche.

Bring It Home

Dulce de Leche en Tabla (Dominican Dulce de Leche Candy) is more than just a dessert; it’s a sweet experience that brings together friends and family. With its simple ingredients and easy steps, you can create a candy that captures the essence of Dominican culture right in your kitchen. So gather your ingredients, grab your favorite people, and enjoy the process of making this delightful treat. You’ll find that once you start, you’ll want to keep making it again and again!

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Dulce de Leche en Tabla (Dominican Dulce de Leche Candy)

This Dulce de Leche en Tabla is a creamy, rich delight that's perfect for sharing!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: Dominican

Ingredients Equipment Method Notes

Ingredients

  

• 1 can evaporated milk (12 fluid ounces or 354 milliliters)
• 1 cup sugar (white, granulated, 150 grams)
• 1 tablespoon sugar (divided)
• 1 piece lime rind (about 1 x 2.5 centimeters, optional)

Equipment

• Heavy-bottomed saucepan
• Wooden spoon
• Candy thermometer
• Baking dish or mold

Method

 

1. In a heavy-bottomed saucepan, combine the evaporated milk, one cup of sugar, and the lime rind if using. Stir well to combine all the ingredients.
2. Place the saucepan over medium heat. Stir frequently until the sugar completely dissolves. This should take about 5 minutes.
3. Once the sugar is dissolved, reduce the heat to low and continue to cook the mixture. Stir constantly to prevent it from sticking to the bottom of the pan. Cook for about 30-40 minutes until the mixture thickens and turns a caramel color.
4. To check if your dulce de leche is ready, use a candy thermometer; it should reach around 240°F (115°C). Alternatively, drop a small amount onto a plate and let it cool for a minute. Run your finger through it; if it holds its shape, it’s ready!
5. Once thickened, sprinkle in the additional tablespoon of sugar. Stir well for a couple of minutes to incorporate it fully.
6. Remove from heat and pour the mixture into a prepared baking dish or mold. Spread it evenly and let it cool at room temperature until it sets.
7. Once completely cooled and firm, cut the dulce de leche into squares or rectangles. Enjoy your homemade Dulce de Leche en Tabla as a delightful treat!

Notes

• Substitute evaporated milk with almond or coconut milk for a dairy-free version.
• Use brown sugar instead of white for a deeper flavor.
• Allow the dulce de leche to cool completely for the best texture.