DULCE DE LECHE - SAFE OVEN METHOD
Every time I hear of someone boiling cans of sweetened condensed milk on the stovetop, I shudder. From personal experience as a child, I know this to be very unsafe! Most people do this to avoid hours of stirring and watching a pot on the stove - but here's a novel solution! This oven version doesn't require stirring nor watching... and you end up with the best dessert ever devised.
Provided by Lori Loucas @jostlori
Categories Other Sauces
Number Of Ingredients 3
Steps:
- Pre-heat the oven to 425F. Pour the two cans of condensed milk into a square baking pan or pie dish; you can add a teaspoon of vanilla or cinnamon if you like. Cover with foil.
- Place the square pan in a larger pan and pour hot water into the large pan, the water level should be between ½ - ¾ up the sides of the square pan with the condensed milk
- Bake for 3 hours to 3 ½ hours. If the water level gets low, add warm water as needed to the outside pan. During the last hour you can check it every 30 minutes to see if the dulce de leche is done - it should be a rich amber color. You can also do a taste check to test it. Careful - it will be extremely HOT!
- Once the dulce de leche is ready, remove from the oven and let it cool down. Once it's cooled a little, whisk until it's smooth. It can be eaten warm or cold. Keep refrigerated.
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