3 Easy Ways to Make Homemade Dulce de Leche
We all have cravings, but most of us won’t admit to eating a whole can of Homemade Dulce de Leche in our closets, but Alison will! She is crazy for this creamy, caramelized, confection, drizzled or dipped over ice cream or fresh fruit. Try dunking fresh ripe strawberries and give them a whirl before rolling them in roasted, chopped almonds. I like to swirl Dulce de Leche into my brownie batter, along with chopped pecans, before baking them. We featured this lovely sauce on our Mexican Chocolate Cake Sundaes. It makes a perfect filling for cakes and cookies too, so grab a spoon friends, and don’t you dare climb in a closet, you’ll be in sweet company!
“Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold.”
~ Judith Olney
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Homemade Dulce de Leche
The name of this caramel-like confection, which almost every South America country claims as it’s own, loosely translates to “milk candy.” In a traditional process, sugar and milk are cooked over low heat for hours, until the mixture becomes thick and golden. We’ve found it’s super easy to speed up the process by using only 1 ingredient, a can of sweetened condensed milk.
You’ll need at least 1 can of sweetened condensed milk. I make 2 or 3 and try to keep a few in my pantry. Just be sure to label and date them. Here’s a tip, I often find, sweetened condensed milk, (the exact same thing), with a Spanish label, on sale, in the Mexican food isle. Remove the labels and check for dents and dings, avoid any dented cans. I also recommend that you use a regular can, not the pop-top pull type. A friend used one, the pop-top burst open in her crockpot and it actually cracked her pot.
Today we are sharing 3 ways you can make Homemade Dulce de Leche. Be watching for new ways to use and enjoy it in future posts from our Cheery Kitchens.