Saturday, November 12, 2011

Dulce de Leche

This recipe is my mum's she has a sweet tooth brought with her from the Philippines. She loves thick and rich sweets, made with cassava, or with tapioca, always containing coconut in some form & ALWAYS ALWAYS condensed milk in some form.....this one is our favourite form..... Caramel!!!

For the smoothest most decadent cake or pastry filling...or even to eat by the spoonful in the same guilty way one might eat a spoonful of nutella or peanut butter!

This recipe is unbelievably simple....

1 x can of condensed milk

Remove the label from the can and place in a slow cooker, fill the slow cooker with water ensuring the can/s are completely covered. set the slow cooker on low and leave to simmer for 6 hours.

You can adjust the cooking time depending on how runny or thick you like you caramel, and on what you plan on using the caramel for. The longer you cook it the thicker it will become.

I usually leave the cans in the slow cooker while I go to work so 8 hours.

You can cook the cans on the stove, however be sure to keep checking the water level to ensure the cans remain completely covered with water.

NB: Dulce de Leche can make a great gift idea. When the cans are still warm, but cool enough to touch, open them and spoon the hot caramel into sterilised jars, seal and decorate as a present!

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