Dulce De Leche

Dulce de leche is a caramel-like spreadable topping, made from various kinds of milk and sugar, for toast or desserts from Latin countries. In Columbia they use goat's milk and call it Cajeta where as in Cuba they use cow's milk. In Mexico they use the method here. In the Caribbean they add vinegar, which curdles the milk and gives the dulce de leche a drier, more crumbly texture, so it is less spreadable and used as more of a filling.

Recipe courtesy Gale Gand, Gale Gand's Short and Sweet by Gale Gand and Julia Moskin: Clarkson N. Potter Publishers, 2004
TOTAL TIME: 4 hr 31 min
Prep: 1 min
Inactive Prep: 1 hr 30 min
Cook: 3 hr
 
YIELD: 8 servings
LEVEL: Easy

ingredients

FONDUE:
      DIPPERS:
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      Directions

      Equipment: Fondue pot; fondue forks or wooden or metal skewers

      Make the Fondue: Remove label from the cans. Stand the cans in a saucepan and add water to cover. (Note: Do NOT open or puncture the can in any way prior to cooking.) Bring the water to a gentle simmer and keep it there for 3 hours, adding water as needed to keep the cans submerged.

      Allow the cans to cool before opening. The milk will have transformed into a smooth, creamy, caramel-colored sauce, dulce de leche! Pour into a warmed fondue pot and serve with assorted dippers and fondue forks.

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      5

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      • on January 12, 2013

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        I love dulce de leche. But, rather than boiling in a can and risking bad stuff leaching into your condensed milk, transfer a 14 ounce can to two half pint canning jars and then follow the recipe here. An additional benefit is that you can see how dark the dulce de leche is in canning jars which you can't do in a closed can. I like mine fairly dark, so being able to monitor it is a benefit for me. Plus I don't have to worry about exploding cans or bad stuff leaching into my yummy dulce de leche.

        Once you have a good supply of dulce - try a Bannoffe pie. Truly a swoon-worthy dessert.

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