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Ingredients
- 1 cansweetened condensed milk
Directions
- Remove the label from the can of condensed milk. Do not under any circumstances open the can yet. Take the can and stick it in a pot. Cover it with water. Put the pot on a stove and turn up the heat. Let the pot and can simmer gently for about one and a half to two hours for runny dulce de leche, or up to four hours for solid dulce de leche. Add more water, as necessary, when the level boils down too much.
- When itâs done, let it cool for a while, and then carefully open up the can and eat directly (for the solid variety) or use as a dessert spread (for the liquid variety).
- The resulting product should be colored tan or brown.
- NOTE: You need to keep a close eye on the can. If it shows any signs of expansion, immediately remove it from the heat and let it cool. If you are concerned at all at the high-pressure nature of the recipe, you may poke a small hole in the top of the can, and lower the water level so that the can is not completely covered. This will allow the internal pressure of the can to be released, but it will also make the recipe take longer (since high pressure reduces cooking time).
- Itâs also a great (and traditionaly Argentinian) filling for
- cakes of all types. Dulce de leche is also commonly spread
- on bread or toast (as any jam); toast with butter and dulce de leche
- is positively divine. For an American twist, try it on
- bagels or English muffins, or as a topping for ice cream.
- You cannot substitute dulce de leche with anything, so donât
- even try.
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