Ever have one of those days when you can't get enough salty? Or you can't get enough sweet? Or you can't get enough both?
Today was one of those sweet days. So thank goodness for sweetened condensed milk, a 60-year-old pressure cooker, and about an hour and twenty minutes of my time.
You can find plenty of recipes for making dulce de leche (which is Spanish for, literally, "candy of milk") online, but here's the one I used - since I wanted more of a thin caramel sauce for vanilla ice cream rather than the thicker, spoonable variety. Cook it longer if you like it thicker.
Take a pressure cooker. Take a can of sweetened condensed milk with the paper label removed. Put the can in the cooker. Cover it (yes, cover it) with water. Put the lowest pressure setting on. Once you're at pressure, let it roll for about a half-hour. Do a rapid release of pressure. Take the can out and fully submerge it in ice cold water. Let it sit there for 5, 10 minutes. Open it up. Try not to stick a straw in there and guzzle the whole can.
Wunderkind thought it was divine and declared me "best cook ever in the world." That's some pretty heady praise coming from a connoisseur of mac n cheese (fancy mac n cheese if it has hot dogs in it) and PB&Js. I'll take it!
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