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Dulce De Leche
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
- Level:
- Easy
- Yield:
- 8 servings
Ingredients
- FONDUE:
- 3 (14-ounce) can sweetened condensed milk
- DIPPERS:
- Regular bananas
- Small bananas, like Manzano or red
- Strawberries
- Marshmallows
- Toasted cubes pound cake
- Pineapple chunks
- Anjou or Bartlett pear slices, unpeeled
- Fried wonton wrappers
- Bing cherries, with stem
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.