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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
Show:	Sweet Dreams
Episode:	Fond of Fondue

Dulce de leche is a caramel-like spreadable topping, made from various kinds of milk and sugar, for toast or desserts from Latin countries. In Columbia they use goat's milk and call it Cajeta where as in Cuba they use cow's milk. In Mexico they use the method here. In the Caribbean they add vinegar which curdles the milk and gives the dulce de leche a drier, more crumbly texture and so less spreadable and used as more of a filling.

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
Fried wonton wrappers
Bing cherries, with stem

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.

Other Recipes from this Episode

Mexican Hot Chocolate Fondue

Raspberry Marshmallows

Recipe Summary
Difficulty: Easy
Prep Time: 1 minute
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 3 hours
Yield: 8 servings