Dulce de Leche

By RoketJSquerl

Ingredients

• 1 Can Sweetened Condensed Milk
• Water

Details

Adapted from thecookingphotographer.com

Preparation

Step 1

First, if you don’t want to purchase dulce de leche you’ll need to make your own. Don’t be afraid to boil cans of sweetened condensed milk. As long as they're covered by a couple inches of water at all times you’ll be safe. Think of it as canning you didn’t have to go to all the trouble of harvesting for. You’ll need: Sweetened condensed milk in cans (You can do several at a time and store extras in your cupboard) 1 Big deep pot A tea kettle Two timers Remove the labels. Place the cans in the pot and cover cans completely with water at least two inches above the top of the cans. Bring the water to a boil. After it starts to boil set two timers; one for 4 hours and the other for thirty minutes. Turn down the heat if the boil becomes overly vigorous. Meanwhile fill the tea kettle with water and bring to a boil. Turn off the heat and leave on the burner. After the 30 minute timer is up refill the water that has evaporated from the pot with the water from the tea kettle. Turn the timer on for 30 more minutes and repeat until the 4 hours is up. You must keep the water filled! Exploding cans are not good! Once 4 hours is up, turn the heat off from under the pot and let the cans cool completely in the pot of water for a couple hours. Once cool, remove the cans and rinse them off under the sink and dry them with a towel. That’s it. Now you can open the cans and enjoy the world’s easiest caramel type sauce. Refrigerate any leftovers in a separate container.