Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2009 Sarah Phillips CraftyBaking.com
Dulce de Leche can be made in several ways - in a crockpot, such as this recipe, or baked in the oven, which makes a thicker version, as opposed to cooking it on the stovetop, which makes more of a syrup, or a more pourable version.
FROSTING, ICING, ETC RECIPE HELP
KELLY CA SAYS: "I am now IN LOVE with this method.
It is absolutely painless, easy and fool-proof.
The resulting dulce de leche is absolutely DELICIOUS. I couldn't stop licking the spoon!"
Recipe used with the Dulce de Leche Swirled Brownies Recipe
This is all you need to make your perfect dulce de leche at home!
INGREDIENTS AND EQUIPMENT
One 14-ounce can sweetened condensed milk (NOT evaporated milk)
Hot tap water to cover
1. Remove paper label from a can of sweetened condensed milk.
2. Place can in center of crock pot.
3. Cover can with hot tap water, making sure to have AT LEAST an inch or two of water over the top of the can.
3. Place cover on the crockpot and turn it on the LOW setting. Set timer for 8 hours and let the crockpot work its magic.
KELLY SAYS: I let mine cook while I was sleeping. When I woke up, it was done.
4. After 8 hours, turn the crockpot OFF and let can cool in the hot water for about two hours, and then remove the can from the crockpot with a pair of tongs.
5. Open can with a can opener and prepare to be amazed.
KELLY SAYS: TA DAH!!!
6. The resulting dulce de leche is very thick and creamy. I found that the dulce de leche on the top and bottom of the can was thicker than the middle, so, I think it is best to remove it all from the can, and force it through a sieve so it is evenly creamy and smooth.
KELLY SAYS: WARNING: There will be a very thick layer on the bottom of the can. This layer has a bit of a sugary crystalline texture. It is best to leave this layer in the can, so the final product has a silky smooth mouth-feel.
Keep refrigerated, well covered for about 5 days to two weeks.
Take the label off a can (14 ounce) of sweetened condensed milk and open it, leaving the top resting on the milk. Wrap heavy foil over the top of the can, pushing down on the center of the foil and running fingers around the inner and outer rim of the can, so the can is sealed as tightly as possible. Place it in a three-quart tall sided pan and fill the pan with hot tap water, leaving 1/2 inch of can above the waterline. Cover the pan with a lid. Over high heat bring the water to a boil, reduce the heat to medium-low, and simmer for 3 hours. A little milk may spill into the water; don't worry. Maintain the water level by replacing it with hot tap water as needed. The condensed milk will thicken and change to a dark golden brown pudding thick enough for a fork to stand up in on its own.
Used with the Cuatro Leches Vanilla Mantecado Cake
Can be used with the Banoffee or Banoffi Pie Tutorial