Can we just simmer or bathe in that glorious caramel color in the above image?
Stop whatever your doing and get a notepad. Write down the one ingredient you need twice and in two hours you could be enjoying your own spoonful of this. Just take a deep breath cause this is a form of heaven on a spoon. Tasting it is to feel worries melt away, just one spoonful, so you savor it.
Doing the research on dulce de leche I stumbled upon David Leibovitz’s recipe and his declaration that the first time he made this he tried it and enjoyed it so much he had in fact eaten half the caramel.
It becomes blindingly obvious how this is possible when you taste this gooey, sticky perfection. Turning sweetened condensed milk into dulce de leche is like massaging the stress and tooth hurting sweetness out of the milk making the flavor is smoother and obviously easy to devour.
It is a really good ingredient to have in the kitchen for whipping up caramel mousse or adding into cakes, to sandwich between cookies or simply spooned over ice cream. Making it couldn’t be easier, quite literally it involves very little effort as the oven does all the hard work and you get all the reward.
Dig in and enjoy.
Homemade Dulce de Leche
From Donna Hay magazine
Makes 2 cups
2 x 395 gram cans sweetened condensed milk
Preheat the oven to 220°C/425F. Pour the sweetened condensed milk into an ovenproof dish and cover with tightly with aluminum foil.
Place into a larger baking dish and pour in boiling water 2/3 way up the dish.
Place in the oven and bake for approximately 1 1/2 hours or until caramel colored on top.
Remove from the oven and spoon into a bowl, whisking until smooth.
Spoon into sterilized glass jars and refrigerate.
This keeps for up to a month.