Sorry, ignore my review, i'm new here, i though that review was part of the recipe
YUM! YUM! YUM! Followed recipe exactly and it was oh so Yummy! Before serving wisk for smooth texture. Did I mention YUM?!?
YUM. (As other people have said, though, dulce de leche is NOT Brazilian... it's found all over South America but Argentina claims it as its own.) Just made this last night because I want to make the dulce de leche ice cream recipe from the May 2007 issue of Gourmet magazine, and I couldn't find the store bought kind they recommended. You just have to make sure to keep adding water because it will evaporate quickly. Also, the milk on the bottom and outside of the can gets much more caramelized than the stuff at the top, so just make sure to whisk it to incorporate after cooking. And just because I'm a stickler for the English language... it's carAmel. "Carmel" is a city in California! :)
I used the unopened can method without any problems. This was very good, I used it to make dulce de leche cheesecake. Thank you!
I did the unopened can method as well. I attempted to dip pretzels in it and then in turn dip THAT into melted chocolate. It sort of worked. It tasted GREAT but I need to work out a good way to spread it on the pretzels. It was too messy the way I was trying.
I am an unopened can "idiot." Just make sure that the cans are completely submurged at all times and be sure to cool the cans completely before opening. Another tip, to avoid mineral or rust stains on the bottom of your pot, simmer the cans with a tea towel in the bottom. I've never tried the pressure cooker method. I made this last weekend for my neice's birthday party, excellent dip for pineapple and cantelope!
This is absolutely delicious! The traditional way is to boil the unopened can for 3 hours and I have never had it fail. Just let it cool down in the water before you open it. I'd love some suggestions for using it besides as an ice cream topping...
I made this about a year ago and forgot to rate it. This is excellent. I need caramel for a cupccake recipe this weekend and it calls for melted caramel candy. I decided to make my own Dulce de Leche for the cupcakes (used in the buttercream). Last year I used it to fill a chocolate cake...the leftovers didn't make it very long. We used it for apple dipping, over ice cream and just by itself by the spoonful. I also used the unopened can version and it only took 2 hours to boil. Thanks! Updated to add STARS. How could I have forgotten to give this 5 stars.
such a great idea:)
This is my favourite thing to eat in the world. Cold, from the fridge, by the spoonful. Or with bananas. I use the unopened can in the pressure cooker method (never had an accident, yet, although my mother has. She had to scrape the stuff off the ceiling.) I have actually successfully made this in my slow cooker, too. I poured it into a pyrex bowl, filled the slow cooker with water, taking care the water level wasn't higher than the bowl, put some tin foil on top and left it for about 3 hours. Worked a treat.