Best 5 Dulce De Leche Balls Recipes

DULCE DE LECHE BALLS

Steps:

• Cook 1st four ingredients till thick in a pan, stirring constantly.
• Cook till it becomes heavy to stir and it pulls away from the sides of the pan.
• Add in the butter and extract till blended.
• Turn off heat. Cool till able enough to handle.
• Using a spoon, scrape and roll into balls.
• Roll on white granulated sugar.
• Kids can't get enough of these yummy treat!

DULCE DE LECHE

Steps:

• For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
• For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
• Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.

DULCE DE LECHE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan thoroughly.
• Blend butter and sugar with an electric mixer until combined and creamy. Add egg and vanilla extract; beat until incorporated. Scrape down the sides of the bowl and beat again. Combine flour and salt. Add to the butter mixture and mix until a ball of dough forms.
• Press 2/3 of the dough into the bottom of the baking pan.
• Bake in the preheated oven until set and light brown, about 20 minutes.
• Pour dulce de leche over the crust, trying to keep the edges mostly bare.
• Add coconut and pecans to the remaining dough and mix until incorporated. Crumble mixture over the dulce de leche, pressing it lightly over the top.
• Bake until lightly browned, about 15 minutes. Let cool completely before cutting into bars.

DULCE DE LECHE POPCORN BALLS

Steps:

• In large bowl, mix popcorn and cereal; set aside. In 1-quart saucepan, melt marshmallows and 3 tablespoons of the butter over low heat, stirring occasionally, until marshmallows are melted and mixture is smooth. Pour over popcorn mixture; stir until well blended. Spray hands with cooking spray. Shape popcorn mixture into 20 (2-inch) balls; place on ungreased cookie sheet.
• In small microwavable bowl, microwave remaining butter and the chocolate chips uncovered on High about 30 seconds, stirring every 15 seconds, until melted and smooth; cool 2 minutes. In 1-pint resealable food-storage plastic bag, carefully spoon melted chocolate; seal bag. Cut small opening diagonally across bottom corner of bag; pipe chocolate over tops and sides of popcorn balls. Let stand 5 minutes or until chocolate sets. Wrap individually in plastic wrap, or in food-storage plastic bags; tie with ribbon or raffia.

DULCE DE LECHE POPCORN BALLS

Steps:

• Place popped popcorn into a very large bowl, removing any unpopped kernels.
• In a medium microwave-safe bowl, combine sweetened condensed milk, brown sugar, crumbled candy bar and pudding mix; stir.
• Microwave on high 1-1/2 minutes or until boiling; stir.
• Cook on high 30 seconds, stir (mixture should be thickened).
• Pour over popped popcorn, mix until well coated.
• Form a ball with your hands that have been sprayed with non-stick cooking spray.
• Roll in graham cracker crumbs, if desired.
• Place on parchment paper or waxed paper; let stand at least 1 hour (they become less sticky as they stand).