(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Dulce De Leche
You can buy it ready-made, but dulce de leche, a Latin version of pure caramel, is easy to make at home. All you need is a can or two of condensed milk.
This makes a double batch but it seems to last refrigerated, for quite a while and is on hand for recipes or just warming, and drizzling over ice-cream.
2 14 ounce cans condensed milk *
(you can use one can but this lasts a long time in the fridge and can be used as a filling, in cakes, pies, on ice-cream, in squares; might as well make two cans)
Open the cans. Place the condensed milk in the top of a double boiler. (I use a stainless steel bowl set over simmering water). Cook over low heat, stirring once in awhile, for 3-6 hours, until it turns deep caramel or medium amber in colour.
Remove from stove and cool and then refrigerate. It will thicken a lot on cooling. If you want to use it as a sauce, stir it briskly and thin it with a little melted butter or cream and pour over pancakes.
This seems like a long time but it is something to do if you are going to be in most of the day or around 4 in the afternoon when you are home for the evening. It does not take much pot watching. Once dulce is deeply caramel in colour (or a bit lighter), it is done.
Makes about 2 cups. Keep refrigerated for up to 1 month.
© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/
BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express
permission of the author/baker. Thank you kindly for respecting my copyright and happy baking.
BetterBaking.Com, established 1997.