Can you believe this only has one ingredient? And that it’s so easy to make? It does take time, of course, but once that pot of water is simmering, you can just walk away. I suggest using an older pot if you have one. If not, make sure to get all of the glue from the labels off the cans or you will end up with a ring of sticky goo in your pot. Also, be sure that the cans are completely covered with water and stay covered throughout the simmering process. Otherwise, there is a slight chance your cans could explode, and besides making a sticky mess in your kitchen, it could also be dangerous.
Now, I hope I haven’t scared you off, because this stuff is so good! And it would make perfect holiday gifts for neighbors and teachers. You can serve it on ice cream, cakes and all manner of desserts. Some people like it on toast and muffins. You can mix it into frosting . . . the possibilities are endless. This will store in your refrigerator for a very long time. Probably longer than it will take you to eat it all. Just reheat it gently in the microwave if it becomes too thick.
- 4 (14 oz.) cans sweetened condensed milk
- Remove all the paper from cans of sweetened condensed milk.
- Put cans into a large dutch oven or stock pot. Fill pot with water, covering cans by at least one inch.
- Bring to a boil. Once boiling, turn down to a simmer.
- Cover slightly with a lid and let simmer for 2-4 hours. The longer it simmers, the thicker the caramel will be.
- Remove the cans from the water and let cool for one hour. Once cooled open the cans and transfer the caramel to a glass jar. Let cool completely before attaching lids.
- Keep dulce de leche stored in the refrigerator.
Who Dished It Up First: I spotted this over at The Urban Baker and couldn’t wait to give it a try.