Dulce de Leche

Photo Courtesy of Audinou

What better than a sweet treat whose preparation can cause bodily harm?  Now there is an incentive for the adventurous risk-taker.  ;)  Seriously, this is an interesting recipe my late friend Michael told me about. Michael once worked at a popular 1970s Lexington restaurant and bar called the Bungalow.  The chef and owner, John, was largely self-taught and this technique was one he used in the restaurant.

Dulce de Leche translates from Spanish as milk candy.  This recipe basically creates a delicious caramel.

• Take a can of sweetened condensed milk
• Remove the label and poke two holes in the top with a can opener
• Place the can in a pot and fill to near the top of the can with water
• Bring the water to a simmer
• Simmer the can for three hours being careful to make sure the water is kept filled to near the top of the can

After three hours of simmering, the sugar and milk in the sweetened condensed milk with transform into a thick caramel.  Longer simmering will make the dulce de leche firmer.

CAUTION:  Without the holes on the top of the can and care to keep the pot filled with water, the stove's heat can cause the can to explode!  Be careful.

Option:  You can also make dulce de leche the old fashioned way by slowly simmering milk and sugar for hours on the stove in a double boiler.  This technique require careful monitoring and stirring to keep the mixture from scalding, but the advantage is that you can add vanilla, cinnamon, or other flavors.

DIETS:
Diabetic:  no
Gluten Free:  yes
Nightshade Family Free:  yes
Paleo:  no
SugarBusters:  no
Sugar Free:  no
Vegan:  no
Vegetarian:  yes
Wheat Free:  yes
200 Calories or Less:  no

Notice:  Be sure to check with your doctor and nutritionist about the safety of any eating plan for you.  Also, check ingredients as different brands and products may have different ingredients or have changed them since this post.  Some calories are estimates based on packaging.