Friday, March 25, 2011

Canned Caramel

This little recipe always slips my mind when I'm looking for an easy dessert.  All you have to do is submerge a can of sweetened condensed milk in water and cook at what I would call a vigorous simmer for three hours.  (this recipe has failed me once and I don't know why, it came out a tepid blond color.) Alternatively, you could cover this pot of water throw it in 350˚ F oven for three hours. Once it's done, allow it to cool for around 30 minutes before opening.**

The result is a silky, perfectly sweetened, dulce de leche.  Spread this on a wafer cookie with a tiny pinch of sea salt and you have an amazing dessert.

**NOTE: Do not just drop a room temp. can of condensed milk into an already-boiling pot of water - the temperature contrast could cause the can to burst.  and DO NOT boil a can and return it to your cabinet for few months - once cooked I would not consider this a shelf stable product. 
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