Now that we flexed our creative brain muscles using daelia's biscuits for cheese as a crumbled mix-in for our homemade vanilla ice cream, it's time to make something rich and dreamy for drizzling on top!
I told you about the great ice cream cookbook I found at the library. I also found Simple Food, Big Flavor: Unforgettable Mexican -Inspired Recipes from my Kitchen to Yours by Aaron Sanchez. It's packed with so many things I'd love to try, that I'm also ordering this one for myself. It's got pages of salsa's and sauces and dishes to use them with. Tucked in the back, was this simple recipe that I thought would be perfect drizzled on top of our ice cream!
Dulce De Leche, or "milk's sugar." One taste and you'll never buy store bought caramel again. All you need are two cans of sweetened condensed milk {Not evaporated milk, eck!}, a double boiler, and three full hours. {Okay, and maybe a glass of wine while you wait.}
Fill a large saucepan with two inches of water and place a large bowl on top of it. Turn the heat to medium and empty both cans of sweetened condensed milk into the bowl.
The sweetened condensed milk will be thin at first, but continue to cook it over a medium-low heat for 2-3 hours, stirring occasionally. Be sure to keep an eye on your double boiler, making sure there is two inches of water at all times.
Take a peek at the pictures below. With each passing hour, you get a richer dulce de leche. The flavor intensifies as you cook it, so I suggest you cook it all the way to three!
When finished, pour into a resealable container and place in the refrigerator for up to a month. Heat in 15 second intervals in the microwave to soften for drizzling or dipping. I served it as a treat to my boys as a dip for their animal cookies. Stir it into your coffee or drizzle, like me, onto your ice cream.
The possibilities are endless!
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Dulce from the can is so yummy! My ex is from Colombia,(the country not the city) and he made this, but he always cooked it in the can by putting the can in the pot.
ReplyDeleteFantastic idea! Thanks so much for sharing!
DeleteHomemade dulce de leche?! Holy cow, this looks rockin'. I can totally get on board with eating the entire batch with a spoon and a smile. Love this idea, Sarah!
ReplyDeleteYou always leave my mouth watering. Is there anything you can't make :)
ReplyDeleteYum, I'll take a spoon please!
ReplyDeleteHi, Sarah!
ReplyDeleteYummy!!!
I also saw on Michael Smith, he cooked the can (unopened) for I think it was 90 minutes... in simmering water.
And AFTER the can COOLED DOWN he opened and TA-DA!!!! Dulce de leche.
The trick is the amount of minutes. I guess yours is easier to control because you can SEE the results.
I am from Brazil, you made me miss it...
You are my new bestest friend! I see this in our near future, many, many times, especially since it's ice cream season! Pinned, thanks for sharing!
ReplyDeleteThis sounds so delicious! Will definitely try out!
ReplyDeletecrockpot, lots of water, can of sweetened condensed milk = come home to hot dulce de leche ready to eat!
ReplyDeleteKIKI on what setting do you set the crockpot low or high, I too make it by placing in a pot fully covered with water and simmer but i would love to do it in my crockpot and also do you fill water to cover the can. One last thing how many hours do you cook it for.
Deletewould love to hear back so that I do this on the weekend
I've heard of this too, though I don't have instructions :(
DeleteI also use the cans (I do 3 cans at a time) And cover the cans with water. when small bubbles form on the side of the pan is when I time my sauce and cook for i 1/2 hrs, then turn the can upside down and cook for another 1 1/2 hrs. Cool open both ends of the can and slice about 1/2 inch thick place on plate put a slice of pineapple on top and a dolop of cool whip on top.Yummy
ReplyDeleteThe real dulce de leche is from Argentina, is boiling milk, sugar and vanila, and I really, really LOVE IT!!!
ReplyDelete