Posted on | August 23, 2012 | 9 Comments
Dulce de leche (“sweet /candy of milk”) is a rich caramel sauce which is very popular in Latin America. It has gained in popularity in the US as well. It is described as caramel only better. Who wouldn’t like that? And it can be used in endless ways just like caramel. Drizzle it over ice cream for example, or any other dessert, or it is used in or on cakes etc. I made the English Banoffee Pie the other day (recipe will follow soon). That pie was a piece of heaven.
Even though I have heard a lot about dulce de leche I never actually had the chance to try it until now. The other day, I read on My Italian Smörgåsbord just how easy it is to make home-made dulce de leche. My mouth was watering looking at the pictures. I had to give it a try.
However easy it is though, it involves several hours of cooking. We just had a wildfire really close by. Helicopter, tankers, and about 400 people were involved in fighting the fire. Thank you CalFire and everyone else involved! An evacuation warning was issued for the area. However, after a few days the fire was under control. The last thing I wanted now (or ever) was to start a fire by leaving the stove unattended and I didn’t have the time to watch it the entire time. This sparked my curiosity if it was possible to prepare it any other way. And it is… You can make it just as easily in a slow cooker. I was really excited to give this a try and rightfully so. It worked out perfectly…
Now I finally know what all the fuss is about. This stuff is so good and really addicting, be warned. And it’s true what they say, it’s even better than caramel and I like caramel a lot…
Dulce de Leche
- 2 cans sweetened condensed milk (14 oz / 400 g each)
- slow cooker / CrockPot
- canning jars with tight fitting lid; the size of the cans varies according to what you have and what fits into your slow cooker. They need be covered by at least by 1 in / 2.5 cm of water.
Pour the condensed milk into the canning jars. Close the jars tightly and place them in the CrockPot. Fill the CrockPot with enough hot tap water so that the jars should be covered by at least 1 in / 2.5 cm of water.
Then cook them on high for about 5-6 hours or to your preference.
Take the jars out of the CrockPot. Let them cool and then store them in the refrigerator until you’re ready to use the dulce de leche. Before using it (or eating it straight from the jar), give it a good stir.
Dulce de Leche – Südamerikanische Karamellcreme
- 2 Dosen gesüβte Kondensmilch (je 14 oz / 400 g)
- Schongarer / Slow Cooker
- fest verschlieβbare Gläser; wie groβ die Gläser sein sollten hängt von der Gröβe des Schongarers ab. Die Gläser sollten in den Schongarer passen und es sollte noch genügend Platz sein, um sie mit ca. 2,5 cm / 1 in Wasser zu bedecken. Ich habe 3 kleine Gläser (jedes ca. 240 ml Fassungsvermögen) verwendet.
Die gesüβte Kondensmilch auf die Gläser verteilen und diese dann fest verschlieβen. Die Gläser in den Slowcooker stellen und den Schongarer mit heiβem Leitungswasser auffüllen, so daβ die Gläser mindestens mit 1 inch / 2,5 cm Wasser bedeckt sind.
Den Schongarer auf “high/heiβ” einstellen und für ca. 5-6 Stunden köcheln lassen.
Die Gläser herausnehmen, abkühlen lassen und bis zum Verzehr in den Kühlschrank stellen. Bevor man es direkt aus dem Glas iβt oder für andere Zwecke (über Eiskrem, Dessert oder in Rezepten) verwendet, alles gut umrühren.
Source: Buns in my Oven