Monday, August 16, 2010

Dulce De Leche

I don't know that I can really call this a "recipe." This has got to be the easiest Dulce de Leche ever to make. While, some may say this is a little risky, I've had no problems.



Since I discovered this last fall, I always like to keep a stock on hand. You'll see a few recipes using Dulce de Leche coming up on my blog, but this is definitely tasty straight out of the can. It also makes a delicious ice cream topping!




DULCE DE LECHE

Sweetened Condensed Milk

Remove the labels off of the cans of sweetened condensed milk. Bring a large, deep pot of water to a boil. Place full (unopened) cans into the boiling water. Boil for 3-4 hours. (I make multiple cans at a time...if you're boiling 1 can for this long, you just as well boil multiple cans!) Be sure to keep the water level at least 1 inch above the top of the cans. After 3-4 hours, turn off the fire. Let water cool completely with cans in it (I usually let them sit overnight).

Open cans & dig in! (Keep in closed can until ready to use; once open, store in fridge)

ENJOY!

4 comments:

  1. I've seen this on other sites too. Wasn't sure how long they will keep in the can once cooked, unopened. How long have you kept them?

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  2. I've kept them for a couple months (but they don't usually last that long around here!) I would guess that as long as you use it by the expiration date on the condensed milk, it would probably be fine.

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  3. We've been using this for years to make caramel pie like the ones at O'Charley's. After cool, just spread into a baked and cooled pie crust (or graham cracker crust) and chill in the refrigerator. Top with whipped cream, pecans, chocolate chips or whatever you like. Delicious!

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  4. Really interesting "recipe". I tried it in a crock pot and it worked wonderfully. I just could not monitor it all day and gave the crock pot a try and it worked like charm. Now off to make the cupcakes. Thanks for sharing these awesome recipes.

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