When Jacquelyn and I decided to set up a dipping station for our girls night in I immediately raised my hand and offered to make dulce de leche. It’s seriously the easiest thing to do: all you have to do is watch a can of condensed milk while it simmers for 2 hours making sure that the water level is always at least two inches above the can. That’s all. One can, one pot, and 2 hours of supervising every now and then. I kind of felt that I was cheating when I assigned the “task” to myself, look how easy:
. Remove the label of a can of condensed milk and place it in a pot filled with water.
. Let it simmer for 2-3 hours while making sure that the water level is always above the can. It’s very important that the can is always submerged, so be prepared to add boiling water when needed (I used my kettle for this which I found fast and convenient). If the can is not fully submerged it will overheat and potentially explode. Yes, explode. So keep an eye on that water level!
. When the time is up, remove the pot from the stove and let it cool down a bit.
. Using a pair of tongs, carefully remove the can from the pot and wait until it completely cools down before opening (this might take a couple of hours).
. Store in the fridge and enjoy straight from the container (guilty!), use in recipes, as a spread (great for crepes!), or as a dip like we did 😉
If you need some ideas for pairings, head over to Lark & Linen to learn how to make the delicious pizzelles we had. They are the perfect companion for this treat, so don’t miss it 😉
First photo by me, rest by Heidi Lau 😉