If you’ve ever sampled the rich creamy caramel-like sauce dulce de leche, you probably think it takes long hours to make and a great deal of knowledge. It’s glorious and tastes like a bit of heaven. Dulce de leche translated means “candy or sweet of milk.” It has a rich deep color that you can make darker with just a small adjustment in the length of time you cook it.
You don’t have to have any special thermometers or cooking utensils to make this one. All it takes is a slow cooker, tongs and a can opener. It only uses two ingredients, too. The actual ingredient, a can of sweetened condensed milk water to set the can in and cook it. That’s strictly amazing. You end up with a sauce that’s so delicious you’ll want to put it on top of every dessert.
Making this slow cooked sweetened milk has a few “rules” you need to remember. The first is put the cans in the cooker unopened, labels and all. Secondly, you need to make certain you have enough warm water in the cooker to be above the can by at least one or two inches. Finally, and most importantly, don’t forget the cool down time after it’s done. While you might want to open the can immediately—DON’T!!!
It’s dangerous and can explode. When you take the can or cans out of the slow cooker, use tongs and submerge the cans in cold water for at least ten minutes to cool. Once cool, it’s safe to open it. The final “must do” is to remove the creamy, caramel-like substance from the can if you’re not going to use it right away and transfer it to an air-tight container or jar with a lid.
You’ll find so many wonderful ways to use this sauce, whether it’s to make your morning coffee a special treat, turn graham crackers or ice cream into an elegant dessert or drizzle over crepes. You can thin it by adding milk, darken it by cooking a couple hours longer or store it in the fridge and warm it for a treat when guests arrive. It also makes an excellent gift that’s inexpensive and thoughtful.