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Dulce De Leche

Recipe courtesy Gale Gand, Gale Gand's Short and Sweet by Gale Gand and Julia Moskin: Clarkson N. Potter Publishers, 2004

Prep Time:: 1 min
Inactive Prep Time:: 1 hr 30 min
Cook Time:: 3 hr 0 min

Level:: Easy

Serves:: 8 servings

Ingredients

Fondue:
3 (14-ounce) can sweetened condensed milk

Dippers:
Regular bananas
Small bananas, like Manzano or red
Strawberries
Marshmallows
Toasted cubes pound cake
Pineapple chunks
Anjou or Bartlett pear slices, unpeeled

Dulce De Leche

Recipe courtesy Gale Gand, Gale Gand's Short and Sweet by Gale Gand and Julia Moskin: Clarkson N. Potter Publishers, 2004

Fried wonton wrappers
Bing cherries, with stem

Instructions

Equipment: Fondue pot; fondue
forks or wooden or metal skewers

Make the Fondue: Remove label from the cans. Stand the cans in a saucepan and add water to
cover. (Note: Do NOT open or puncture the can in any way prior to cooking.) Bring the
water to a gentle simmer and keep it there for 3 hours, adding water as needed to keep the
cans submerged.

Allow the cans to cool before opening. The milk will have transformed into a smooth,
creamy, caramel-colored sauce, dulce de leche! Pour into a warmed fondue pot and serve
with assorted dippers and fondue forks.

Printed from FoodNetwork.com on 10/04/2008