Who has tried this caramel confection that is so popular throughout South America? Eat straight or spread it on toast or even biscuits. In Argentina it is in many confections and especially in alfajores (a magical treat).
Well, you can make dulce de leche at home: millions of recipes on the web or you can buy jars in secretive South American delicatessens. To make it the cheat's way : buy Nestle condensed milk cans and submerge them in a pan and boil them for at least two, even three hours. Keep watching so you don't boil the water below the tops of the cans. With my pressure cooker I can do it much faster and not worry about losing the water. Let a can cool down then open it and mix the contents with some vanilla essence and stick it in a jar (keeps in the fridge for weeks) but will not last that long (hungry little spoons!!!). The other treasured unopened cans will keep for months.
Try high pressure for 30 to 45 minutes. Then decide which one you like more: longer cooking time gives you thick and dark or less time for softer and lighter in colour .
ReplyDeletePut a litre of water in and put the can on the trivet.