January 01, 2015

dulce de leche in the can

Have you ever tried dulce de leche?  Well if you haven't yet, give it go.  It's amazing.  It's caramel sauce that's super smooth and spreadable and downright comforting.  You can buy this amazing thing at the supermarket now, but you can also make it easily from a can of sweetened condensed milk.

Once you've made it, you can spread it on toast, crepes, pancakes, put it on ice cream, on fruit, over desserts like cakes and pies.

Here's the recipe!

Dulce De Leche in the Can
adapted from The Tough Cookie

You'll need:
Can(s) of sweetened condensed milk (as many as you'd like to make), with the label removed
Large pots

Place the can(s) of condensed milk in large pot (only place one layer of cans in the pot if you're making more than one can, don't over-pack the pot with cans).  Pour water over the cans, with at least 2 inches above the cans.  Place the pot on the stove on high heat.  Cover the pot and bring the water to a boil.  Once the water has started boiling, reduce the heat to a low simmer.  Cook for 3 hours, checking every half hour to ensure that there is still lots of water covering the cans.  If some of the water has evaporated, pour more water into the pot.  It's best to have a pot of boiling water going on the side, to use to top up the pots if need be.

After 3 hours of cooking, remove the cans from the water and place on a cooling rack to cool off completely.  Once the cans are at room temperature, you can safely open the can to check out your dulce de leche.

Transfer the caramel into a sterilized and resealable container.  Mason jars are a good option.  Keep the jar refrigerated if you're using the caramel sauce over time.



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