This past weekend a friend of ours had a huge party. They asked me to bake. A few restrictions; no nuts, mini bite sized – everything, and keep it simple. No problem. I made lemon squares, gooey, fudgy brownies, whole wheat-oat chocolate chunk cookies, and a vanilla bean cupcake with dulce de leche butter cream.
About a week before the party I started collecting provisions. My first stop was Surfas. I have talked about Surfas in the past and I am always overjoyed to have an excuse to shop there. After collecting most of what I needed, I simply could not find the dulce de leche. They were out of it. I knew I could make my own, but sometimes, when baking for a crowd, I do look for shortcuts. No problem, I said to myself, I will just make it. How hard could it be? I soon found out, not hard at all.
I will never buy pre-made, store bought Dulce de Leche, every again. This is one of the easiest things I have every made and I am kicking myself for not doing it sooner. Dulce de leche will be lining my refrigerator shelves along side my homemade caramel and my homemade hot fudge sauce. I just adore finding new discoveries!
Dulce de Leche
make a little or make a ton!
• remove all the paper from several cans of sweetened condensed milk (14 oz. cans)
• put 2 – 4 cans in a dutch oven. fill with water. the water should cover the cans of milk.
• bring to a boil. once boiled, turn down to simmer, cover slightly, with a lid and let simmer for 2-4 hours. the longer it simmers, the thicker the caramel becomes. I simmered mine for 3 hours.
• remove the cans from the water and let cool for one hour.
• once cooled open the cans and transfer the thick caramel to a glass jar (I used ball jars). let cool completely before attaching the lid.
• this will store in the fridge for ever