Dulce de leche is rich creamy caramel sauce - boiling an un opened can of condensed milk for 3 hours creates beautiful caramel. It is nicer than the ready made one which always tastes wrong to me.
I think from memory in the slow cooker it took 5 hours on high and 7 on low but not 100% sure from memory. Once cooked you can store un-opened.
Always keep the can covered with water while simmering - to prevent the can from rattling in the water (which can be annoying when you consider that it'll need to be in there for several hours) put a rag under the can.
mmm stop teasing me! When I was an exchange student in South America we used to eat ALOT of dulce de leche - mostly on toasted bread baked in a clay oven called a tatakua - yum I miss that!
ReplyDeleteI have seen a lot of recipes calling for Dulce de Leche and didnt realise it was the caramel made by boiling condensed milk in its can...so last week after you mentioned it on facebook I made it. Knowing my three boys would love it, I did two cans thinking one would not be enough. It was ALL GONE within 24 hours. Delicious.Next time I will do 4 cans... and hide two of them!
ReplyDeletedo you open the can at all? how does it not explode?
ReplyDeletemmmmmmmmmmm condensed milk is my ULTIMATE comfort food. I don't think I better even try this....
ReplyDeleteAnne: The can MUST be covered by water at all times, otherwise it will explode and a large portion of your kitchen will be covered in a very sweet, sticky substance! So don't just cover the can with water, make sure there are several inches of water covering the can.
ReplyDeleteReading the posts about the cans not exploding has bought back very vivid memories of thinking we could leave it in the bonfire embers overnight - only if you want a massive explosion about an hour later!
ReplyDeleteI've done that before and it is sooooo good!!
ReplyDeleteYup leanne, doing it in the embers of the bonfire was, in retrospect, totally insane! Lucky the embers didn't ignite the homestead!
ReplyDeleteAnne I have let the water get below the top before without disaster,though its not recommended and no, don't open the can or you'll get water in your caramel.
I guess it doesn't explode because its not hot enough inside the can- not really sure though, you should probably ask a man.
I have a wee stock of dulce de leche in my pantry as my family adore it. i have noticed that recent tins seem to have crystallized bits through it and isn't the smooth deliciousness it usually is. Any ideas why that happened and how I can prevent it?
ReplyDelete