Depending on where you live (and if you don’t have a Mexican market nearby) Dulce de Leche can be pretty pricey.
Some of the ingredients in those pricey little jars can be a little “iffy” too. Since it’s commonly made from sweetened condensed milk (admittedly not the healthiest thing, either) it’s pretty simple to make it at home.
There are various methods and I think I’ve tried them all over the years:
- I’ve made it completely from scratch (use a double boiler and be prepared to stir and stir and stir) which is a pain in the you know what.
- I’ve made it by simmering a can of sweetened condensed milk stove-top, which is NOT recommended.
- I’ve made it in the crockpot with canning jars – you’ll want to leave a little headspace and very, very carefully tighten the rings only until you feel resistance. This is considered to be the safest way because as the heat the contents, the air can be forced out.
I usually just set cans of sweetened condensed milk (no need to remove the labels, they’ll just fall off) in the crockpot and let them caramelize away to caramelly goodness overnight, 10 hours on low. I’ve heard there is a possibility that the cans could explode, but never had a problem. So I’m taking a few chances, I know.
What you’re left with is a somewhat grody can (remove them carefully and set them to dry on something you don’t care about until cool) and the most caramelly goodness inside.
Buy your sweetened condensed milk during the holiday sales (when so many baking goods are at their lowest and coupons are available) and you’ll have bargain priced Dulce de Leche all year long.
Dulce de Leche
Place a can of sweetened condensed milk in the slow cooker. Add water to a level two inches above the cans. Add lid and cook for 10 hours on low.
May be stored at room temperature.
Open a can of sweetened condensed milk, stir to distribute contents evenly. Put in canning jar, leaving about 1/2 inch of headspace, clean off the lip, add the lid, then rings. Tighten only until resistance is felt. Place in crockpot. Add water to cover by two inches. Add lid and cook for 10 hours on low.
Must be stored in the refrigerator.
With either recipe, cool to room temperature before opening.
from the kitchen of http://www.frugalhausfrau.com
You know I’ll be bringing this to our Throwback Thursday #38 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!