Dulce de Leche coupon and recipe

05/12/2011 9:07 pm · 26 comments

by Ingard

****REPOST~ The coupon is available again**** BE QUICK!

Slippery coupon, it seems to come and go!

Home made Dulce De Leche using a can of Eagle brand sweetened condensed milk (get you coupon here)

So Sunday night I got really excited about this coupon and what it meant. Dulce de Leche!

I really wanted to share this great find with you all. So Monday morning I made dulce de leche, took pictures, sat down and prepped the post.

Before I posted it I thought I better make sure this coupon was still available.

Sad story is it is not.

This just goes to show that if you think a coupon is great, grab it or lose out. Maybe it will come back? I hope so, because this is such a yummy treat to enjoy.

Place a unopened can of sweetened milk in an open saucepan (take off the paper wrapper)

completely cover with water

simmer uncovered for 3 hours, make sure it stays completely covered with water as it simmers.

cool can (unlike I did-mine is warm so expect yours to be thicker) and then open as you would with a can opener.
Use for a cake filling, ice cream topping, on top of toast, or like my family does; by the spoonful 🙂

Some families I know give this as a gift to one another, as gift from the heart. Very Thrifty!

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26 comments
Carla M
Carla M

I agree that a printable pdf would be pretty flipping cool, but I love your recipes and I like the photos too. I come back all the time when I'm planning my menus to look through your recipes. They're very easy!

ferchi
ferchi

I grew up with Dulce de leche everyday, I'm from Argentina, and there we have it at home like you have peanut butter. I love , and my kids too, mashed bananas with dulce de leche, is really yummy. Try too,take 2 Nilla cookies, and stick together with dulce de leche, and if you want you can cover it with melted chocolate, is like home made "alfajores", all kids love it, and we have it at all b-day parties. Enjoy it, and the best is when you grab a spoon, and eat from the jar, delicious!!!!!!! Thank you for all you work for us, and and all your help. Yours,

Nadia
Nadia

I make this and pour it over a yellow cake top it with crushed pecans and serve with coffee, yummie! (my kids eat it by the spoonful!)

kim
kim

just a suggestion- :) i do this ( simmering the can) in my crockpot. not only do you not have to worry about watching the amount of water covering the can but you can put it on and walk away. PLUS it keeps from having the stove on for 3 hours and heating up the house.

Helen in Meridian
Helen in Meridian

During World War II,my MIL would do this and mail the cans to my FIL who was a DR. in WW II in the Philippines and Korea. It was hard to send homemade food to the troops in those days. They could send canned things to the troops. A sweet taste of home.

kim
kim

gone again

Cortney
Cortney

Its back, go quick. Under zip 66301 just showed up in past 3 minutes.

Monica
Monica

Do you know of any deals were to buy them cheap?

LaToya
LaToya

I just found it at 60625.

Susan
Susan

My comment is in response to Therese's comment below about the pictures. When I copy recipes from blogs, I find it easiest to copy the whole thing into Word, then just delete out the pictures that I don't need. It just takes a minute or so. I like to keep the photo of the finished product with the recipe. This recipe is very easy (and looks awesome!), but sometimes a recipe calls for steps that might be tricky or hard to describe in words, in which case a photo is most helpful, so I keep those photos also. I don't mind photos in the blog post and don't have an issue with them as far as saving the recipe goes. But I do find that the blog post can be rather slow to load if there a lot of photos. For that reason, I'd suggest fewer photos. In this post for example, there are three photos of a pot and a can. Perhaps just include that third one, and then the last one of the finished caramel. Sarah, I mean this comment as a kind suggestion, certainly not a criticism. I love your blog and will continue to come back again and again no matter how many photos you include with your awesome recipes. What would be really cool -- and set your blog apart from others -- is a link to a .pdf, 8-1/2 x 11 printer-friendly format for recipes. Wouldn't that be sweet! You could create them in your spare time, which you surely have so much of (kidding, smile). It would be time-consuming, I'm sure. I just think it would be cool. Thanks for all your work Sarah.

Megane
Megane

I use this can of milk to make homemade yogurt. The coupon is gone again :(

Ingard
Ingard

This is a slippery coupon :( If it does happen to come back it has been a national coupon each time so far. Just meaning everyones zip should pull it up.

Michele N
Michele N

I still can't find the coupon, even using the 60625 zip code. Any suggestions, I'm kind of new to this.

Monica
Monica

I'm not sure if you already know that the Sweetened Condensed milk coupon is back up on coupons.com.. I found it under zip: 60625

Kay
Kay

Wow this is awesome! Our family just moved back to the US after living in England for nearly 4 years. While we were there we discovered Banoffee Pie. I started making them and they were a huge hit! I was so excited to make some for our friends and family once we moved back but couldn't find Dulce de Leche anywhere. It was pretty cheap at our local grocery store when we lived in England so I didn't think twice about not being able to find it here. I've seen a couple other recipes for it but they all seemed to involve using a pressure cooker which I just wasn't willing to do. I made one using caramel ice cream topping and it just wasn't the same. This sounds so easy; I can't wait to do it and make one! Thanks so much :)

Kim
Kim

If you cook the can a little longer (another half an hour or so) it will get even thicker and then when it cools you can dump it out onto a plate in one piece. Slice it, and serve it on top of fresh pineapple as a wonderful treat. It tastes a lot like Pineapple Upside Down Cake.

Sonia
Sonia

I don't see the coupon. What zip code are you guys using? Can't wait to try this recipe and dip some apple slices in the dulce de leche... it's so delicious! Thanks for sharing!

Margaret
Margaret

My niece does this and puts it in a baked piecrust and then covers with cool whip. Makes a great caramel pie.

Jeannie
Jeannie

I never would have thought to do this but I am so excited to try it! Thank you for sharing!

Michele N
Michele N

No Mandi, you didn't miss anything. That's all you do. I've heard this called magic caramel before and recently made 3 cans of it while making Samoa cupcakes. I still have one unopened can. I was told it will last as long as it's unopened. Also if you leave it simmering longer, up to 5 hours it will be more of a solid caramel which can be sliced and used for candies or other goodies. It's amazing how easy it is, but still very yummy!

Kathy
Kathy

Yummy, I am gonna try this soon!!!

Tracy Hensley
Tracy Hensley

I have done this for years, i always do two cans at a time and then let them cool off and open and pour into a pie crust with graham cracker crumbs and you have caramel pie! Its very rich but oh so yummy. I make this every Christmas and my family love its.

kari
kari

THIS is the recipe. You let the Condensed Milk caramelize in the can. HOWEVER; I believe the can says NOT to do it that way (under pressure in the can) so you can empty it into a MICROWAVEABLE bowl and cook for 5 or so minutes and stir every once in a while... again... a real technical "recipe"... it is fabulous! use it to dip fruit also! kari

mandi
mandi

Am I missing the recipe??? I only see put the can in the water simmer for hours open and serve??? Did I miss something?

Therese
Therese

I love your recipes, but is there a way to just have the recipe without all the pictures. Makes it hard to save them in a recipe book without having to recreate them. Thanks.

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