Press the dough evenly into the prepared pan. You can use the back of a spoon or your hands to ensure it’s compact and even across the entire surface.
Let the mixture sit in the pan for about 30 minutes at room temperature. This will allow it to harden slightly, making it easier to cut into squares.
After 30 minutes, remove the pan and use a sharp knife to cut the mixture into squares or rectangles.
These pieces should be easy to handle and serve, with a soft but firm texture that holds its shape when lifted.
How to do
Making dulce de leche squares is simple but requires a little patience to achieve the perfect texture.
The key is to mix the powdered milk and dulce de leche well. If the dough is too sticky, you can add a little more powdered milk until it reaches a consistency that you can easily press into the pan.
When pressing the dough into the pan, be sure to apply even pressure to avoid air pockets or uneven areas.
This ensures that the squares have a uniform texture and are cut cleanly into neat pieces.
If you’re looking to enhance the flavor, consider adding a touch of vanilla extract to the mix. This will give the dulce de leche a more intense flavor, making the squares even more delicious.
Patience is important when letting the mixture settle, although it may be tempting to start right away.
Letting the squares rest for 30 minutes makes them firmer and easier to cut. You can also refrigerate them if you want them to set faster.
The finished squares should have a smooth, caramelized flavor and a creamy, yet not too firm, texture. They should melt in your mouth, offering a perfect balance between sweetness and creaminess.
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