BetterBaking.com - 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.

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