Sunday, August 14, 2011
That being said, if you get a chance over the weekend to make this Dulce de Leche, you can play along with my ice cream week. Even if you don't, give this a shot! I was very skeptical about the whole process especially since most of the cans specifically say do not boil! But, the way I did it, I thought for sure there would be no problems.
I was right; luckily, John stayed home with the can all day and watched it. In about 6 hours we had a perfectly flowing Dulce de Leche. John has been eating it straight from the can, in coffee, and just about any other way you can think. Also, just because I made this recipe sucessfully, does not mean that it will always work. The warning on the can is there for a reason. Be smart and be careful if you're going to attempt this.
Serves: 1-14 ounce can
1-14 ounce can sweetened condensed milk
Cook on low in a crockpot fully submerged in water. Make sure the can is always fully submerged. Cook 4-6 hours until done.
This seems like a silly recipe. I punctured 2 holes in the top of the can and then submerged it completely in water in a large crockpot. The sweetened condensed milk did leak out a little, and some water got into the can (very little), but it was worth it for me to mitigate the risk of explosion! It also meant that you could open the can immediately and I just mixed it quickly with a spoon. I put it in an airtight container and it sat tight until I was ready to use it!
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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