Wednesday, July 13, 2011

Wicked Good Dulche de Leche

 I heard a teen call something "wicked" the other day. It was a positive affirmation rather than a commentary on that which lacks virtue. I didn't really get it ... until last night. You see, I made something "wicked good."

A month ago or so I was in a specialty food store and picked up a $9 jar of Dulche de Leche (creamy caramel goodness). I managed to keep the drool in my mouth, but put the jar back ... 'cause $9?? Really? To my side was a lady who was apparently watching my caramel lust and commented to me: "You know, you can make that in a crockpot or something. I never done it, but my friend did and it was amazing. You should Google it." So I did.

Are you ready for this? You take a can of sweetened condensed milk (not evaporated milk!), take the label off, put the whole unopened can in the crockpot, cover it with water, set to low, and 'cook' for 10 hours. Let cool slightly before opening. Done.

Imagine my family's delight when we came home from swimming and cracked open a can of warm gooey caramel goodness! It's like magic. Is that wicked?

11 comments:

  1. What?! I am getting SO many cool ideas from your blog- I can't wait to try this and the dye! Good seeing you today. :)

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  2. Oh my just slather it on my hips and be done!

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  3. I think might have heard of this vaguely, somewhere in my past... like the observant lady who gave you the idea... but I've certainly never know anyone who did it. I'm thinking over ice cream would be nice!

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  4. Mmm that sounds yummy! Very cute blog :)

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  5. Looks delish!!! I might have to try it! (= Hope you are enjoying your summer!

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  6. My husband's aunt has done this for years. Like, at least 25, and yet, I've never done it myself. SOON!

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  7. Get out! Really? Does it taste like caramel, but a little more "milky"? I've been making caramel sauce stovetop...this would be *such* a simpler solution!

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  8. Ruth-
    Girl, I know it! So crazy. Yes, it tastes like a milky/creamy caramel. It thickens up as it cools, but I transfer it to a glass container to warm at will.

    I'm thinking Christian's idea of it over ice cream is brilliant. Or how about drizzled on brownies??

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  9. I stumbled across this idea just the other day on Pinterest only the sauce was for a pie called Banoffee Pie. Check it out {http://www.brooklynlimestone.com/2010/08/recipe-banoffee-danger-pie.html} Anyway, this blogger suggests doing several cans at once since they keep up to a year. Just a thought! Love your blog!!

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  10. Ooh! How utterly wicked! I have heard of this method before and it's nice to now know someone who has tried it. Now I'm off to look for a can of sweetened condensed milk in the pantry ...

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