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Dulce de Leche

June 30, 2011

An open can … is an empty can.

Dulce de leche is a staple in our house.  Because, you know, my kids and I need just one more rich, sweet dessert item at our disposal, right?  It’s amazingly good on cakes (or used as a filling between layers), warmed up and served with apple slices, on top of ice ceam and spread in s’mores instead of chocolate.  At the end of the workday, when your kids are screeching at each other and you’re looking at a mountain of homework, it’s also very good on a spoon, eaten straight out of the can.

No Empty Chairs has a great compilation of ways how to make dulce de leche out of canned sweetened condensed milk.  I use a combination of Kelly’s crock pot, stove top and oven methods because that’s just the way I do things:

Peel the labels off of a few unopened cans of sweetened condensed milk.  Place into cast iron dutch oven, cover with water, by a few inches, at least, and place lid on pot.  Place in 350 oven (or hot enough to initially boil the water).  Once it’s boiling, turn the temperature down to 225 or 250 (low enough that it won’t boil, just simmer).  Cook for 3 hours or so, checking once in a while to make sure that water hasn’t boiled out (I’ve read that the cans will explode if this happens.  I haven’t had the pleasure of experiencing this, and I’d like to keep it that way).  Turn oven off, keep cans in the water until they’re cooled.  Store in refrigerator once they’ve been opened – assuming that you won’t just eat it right away.

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