Of course I asked for the recipe and the rest is history....(and not helping my trek to swimsuit season).
The possibilities of what you can do with Dulce de Leche are endless. My favorites are pouring it over vanilla ice cream or using it as a dip for pretzels, fruit, marshmallows, etc.
Oh, and did I mention that it is quite possibly the easiest dessert to make? It just takes a little patience.
Ingredients:
Two 14-ounce cans sweetened condensed milk (like Eagle Brand)
1 teaspoon pure vanilla extract
1 tablespoons light rum
Pinch kosher salt
Directions:
1. Peel off the labels from the cans of sweetened condensed milk and open them, leaving the top resting on the milk.
2. Wrap heavy foil over the top of each can, pushing down on the center of the foil and running fingers around the inner and outer rim of the can, so the can is sealed as tightly as possible.
3. Place the cans in a three-quart sauce pan and fill the pan with hot tap water, leaving 1/2 inch of can above the waterline. Cover the sauce pan with a lid. Over high heat bring the water to a boil, reduce the heat to medium, and simmer for 3 hours. A little milk may spill into the water; don’t worry. What’s important is to maintain the water level by replacing it with hot tap water.
4. After 3 hours, the dulce de leche will look like a deep golden brown pudding thick enough for a fork to stand up in on its own. Carefully remove the cans from the pot.
5. When cool enough to handle, but still pretty warm, pour the dulce de leche into the bowl.
Add the vanilla, rum, and salt and stir until smooth.
6. Cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours before using. (It re-thickens as it chills.) Keeps for 2 weeks.
7. Serve over ice cream...
as a dip...
with fruit...
or just eat it with a spoon!Whatever you do...just don't look at the calories.
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