Caramel liqueur
This simple caramel liqueur with just 3 ingredients is perfect for Christmas. With our recipe, the homemade liqueur with condensed milk and rum becomes so creamy!
INGREDIENTS
2 cans sweetened condensed milk (400g, alt. Dulce de Leche)
30g sugar
1 tsp vanilla extract
700 ml brown rum
PREPARATION
1st step
Place the unopened condensed milk cans in a pot and add water until the cans are completely surrounded. Close with a pot lid. Bring the water to a boil and simmer the cans over medium heat for two hours. During the cooking process, the sweetened milk cream caramelizes in the canned food and cannot burn. If you’re working with dulce de leche, you can skip this step.
Our tip: Not that much time?
Alternatively, you can buy canned caramelized condensed milk in Eastern European or Spanish supermarkets. These are often referred to as “dulce de leche”.
2nd step
Carefully remove cooked cans from the water using tongs and allow to cool completely. Open the canned food and pour the contents into a bowl along with the sugar, vanilla extract and rum. Mix all ingredients briefly with a hand blender and fill into 3 clean bottles (500 ml each). If kept cool, the caramel liqueur will last for at least 6 weeks.
