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, so it is less spreadable and used as more of a filling.
- 3 (14-ounce) can sweetened condensed milk
- Regular bananas
- Small bananas, like Manzano or red
- 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.