I decided to get a head start on next week’s recipe. We’re making dulce de leche duos. Mmmmm. If you’ve been living an unfulfilled sweets life, and you’ve never heard of dulce de leche, let me first say that you have been missing out! Dulce de leche is, in the simplest terms, milk caramel; cooked sweetened milk. This is what we are going to sandwich in between two crunchy cookies. (Really looking forward to next week!)
But, where can you get dulce de leche? Dorie’s recipe calls for store bought dulce. Now, I am lucky. I live in an area where I can easily buy a can of the pre-made stuff. Just check down the Hispanic food aisle, and there it is. But what if you aren’t so lucky? How can you make it on your own? One popular recipe calls for simmering a can on the stove top for a number of hours. This one can have the unfortunate side effect of blowing up, however, so I don’t recommend it.
Here are some ideas:
This is the recipe that I use. I “cook” two cans at a time so I always have some on hand. I take two cans of sweetened condensed milk and remove the labels. I put them in the bottom of my slow cooker and fill it with water so the cans are covered by at least 2″ of water. I set it to low and let it cook overnight — eight to ten hours. In the morning, I turn it off and let the cans cool in the water. That’s it. I open the can and there is a gorgeous creamy caramel staring out at me.
David Lebovitz has a recipe that takes only a couple of hours. His cooks in the oven. Alton Brown’s recipe starts with fresh ingredients – no cans involved. This recipe uses the microwave oven to cook up a batch.
Any other favorite methods? Did you try one of these recipes? Can’t wait to check out everyone’s posts next week!