Did you just shiver in
excited anticipation? Because you should. I have been living in a
dulce de leche dream world since stumbling upon this foolproof and
non-explosive method of making dulce de leche.
I’m not kidding
when I say that I’ve made a batch of this about every other day
for the last week because I can’t stop myself from a) eating it
by the spoonful and b) giving it away so I can win the
friend-of-the-year award. Listen, I’m not above bribing people
to be my friends. Glad we got that out of the way.
Let me back up a bit. A
week or so ago, a friend I’ve made through blogging, Amy M.
(who has fantastic, impeccable food taste), emailed me to tell me she
had boiled a can of sweetened condensed milk in water, stirred in a
bit of vanilla, and made the best dulce de leche ever. I emailed her
back and said I’d heard of this method, but like pressure
cookers in general, it scared the bejeebers out of me to try it.
I mean, I don’t
know about you but the risk of exploding cans of hot sugar make me
nervous. Amy assured me it wasn’t that big of a deal (probably
rolling her eyes all the while) especially if you keep an eye on the
water level and add water as necessary.
But I was still scared.
So I did a little research and in doing so found I wasn’t so
crazy about boiling the can for another reason — the possible
(or real, who’s to say for sure) risk of BPA toxins from lined
cans leaching into the milk while boiling. Enter the canning jar
theory. I have a ton of canning jars sitting in my basement so I
decided to try it out in the slow cooker. Toxin risk eliminated.
Explosion risk eliminated.
Now I just had to
decide if it really was the stuff dreams are made of. So I opened up
two cans of sweetened condensed milk, poured them equally into 3
(1/2-pint) canning jars. Capped them with lids and rings and set them
in my slow cooker, covered with water by an inch and cooked the
magical jars for 8 1/2 hours (another overnight
solution, baby).
And oh yes, my friends,
the golden, glorious dulce de leche that was pulled from my slow
cooker (with a bit of vanilla stirred in) truly is life-changing.
For a week or so now,
we’ve been dipping apples like crazy into the silky, smooth
dulce de leche, not to mention drizzling it slightly warmed over ice
cream and…as I sheepishly admitted earlier…simply
eating it by the spoonful (my husband insists I mention right here
and right now how divine this is on bananas, also).
So what are you waiting
for? Make some! It’s easy-peasy-lemon-squeezy and I’m
left wondering how I’ve managed to live without a constant
supply of dulce de leche in my kitchen before now.
Thanks, Amy, for
getting the wheels spinning for some fantastic, homemade dulce de
leche! How can you resist a one (possibly two if you add the vanilla)
ingredient recipe that tastes like heaven?
DIY Dulce de Leche Yield: Makes 1 1/2 cups
Note: Don't
shorten the slow cooker time by setting the temperature to HIGH. I
read several reviews over different blogs that said doing that
resulted in a very burnt, disgusting mess. Also, slow cookers vary in
temperature so you'll have to experiment a little with the actual
time you cook your dulce de leche. Mine was perfect after exactly 8
1/2 hours but it might take up to 10 or as short as 8 to achieve the
perfect dulce de leche.
Ingredients
2 (14-ounces each) cans sweetened condensed milk
1-2 teaspoons pure vanilla extract or vanilla paste, optional
3 (1/2 pint each) clean canning jars with lids and rings
Water
Directions
Open the cans of sweetened
condensed milk and portion them equally into the three canning jars.
Wipe the tops and sides of the canning jars, if needed, in case any
of the sweetened condensed milk spilled down the sides. Place a lid
and ring on the canning jar and screw tightly to seal. Put the three
canning jars in a slow cooker and cover with water by one inch. It
doesn't matter whether the jars are laying on their side or standing
up straight — do what works best for the size of slow cooker
you have. Place the lid on the slow cooker and set to low for 8-9
hours, until the dulce de leche is deep golden brown. Carefully
remove the jars from the hot water and let them cool. If desired,
open the jars and stir in 1/2 — 1 teaspoon vanilla extract
into each jar. Replace the lids and rings and store in the
refrigerator. Supposedly it keeps in the refrigerator for up to a
month. Good luck getting it to last that long!
The dulce de leche can be warmed
up on low heat in the microwave or on the stovetop in a pan of water
to be drizzled over ice cream, used as dip for apples, spread over
crepes, etc. We also enjoy it cold or at room temperature for a
spread on bananas, apples, sweet breads (like banana or zucchini).
The options are endless!
Recipe
Source: inspired by this
post after Amy M. sent me an email regarding
dulce de leche
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.