Not too many moons ago I tweeted about my curiosity about dulce de leche (dool-say deh lay-chay) to which people oohed, aahed and gushed about how delicious a treat it is and their favorite way of using it. I wondered how something as simple as condensed milk could be transformed to such a tasty caramel sauce, with just a little heat and a lot of time. I had read about it being super easy to make; simply plonk the can of condensed milk in a vessel of simmering water or microwave it (in a non-metallic bowl, of course) for 10-15 minutes, and there you have it. When I did make it, I was stunned by the results. From being just condensed milk, it had metamorphosed into a thick, creamy and rich dessert in its own right. I remember the first time I had it – I ate it by the spoonful straight from the jar and before I knew it, I was more than halfway through the jar, maybe with a little fed to my clothes. Sure, it can be used in cakes, as a topping for muffins and ice creams, spread over bread and cookies or swirled into brownies but on its own Dulce de Leche is pretty darn addictive.
Dulce de Leche
- Either pierce two holes at the top of the can or with a can opener, open the can half way. No need to pull the lid back.
- Place the can in a deep sauce pan and fill the pan with water just until 3/4th of the can is immersed and simmer over low heat, 3-4 hours (I say 3-4 hours because that depends on how thick you want the dulce de leche to be – here I have simmered the can in water for 3 hours, but if you’d like it thicker, by all means continue simmering).
- Keep an eye on the the water level, making sure to refill the water and maintain the level. After the 3-4 hours, turn off the heat and let the can cool.
- Remove the lid and serve or use as desired.