chocolate hippos

dulce de leche

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When in Argentina, nothing fuels a day spent sampling malbecs quite like medialunas (similar to a small croissant) slathered with copious amounts of dulce de leche.  Back home in the states, I put dulce de leche to use making ice cream, as a cake or tart filling, and placing in my mouth by the spoonful.

Luckily, you don’t need to fly to Argentina to enjoy dulce de leche in your home.  If you are among the brave and adventurous, dulce de leche is easy and fun (fun if you enjoy an adrenaline rush every time you survive walking past the kitchen).  Those conservative (uhum, boring) cooks can purchase dulce de leche at specialty/gourmet stores or on line.  Those of you wishing to come to the dark side, keep reading.

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Homemade Dulce de Leche

1 can (14 ounces or about 397 grams) sweetened condensed milk (label removed)…do not use evaporated milk!

There are three ways you can prepare this…..I have ordered them by risk factor….

1 (for you crazy, need for speed types):  Place unopened can in large pot; fill with water at least 2 inches over top of can.  Bring to a boil and keep at a slow boil for 2 hours, adding more water as needed to keep water 2 inches above top of can.

2 (less risky, but takes 2 hours longer):  Place unopened can in large pot, fill with water at least 2 inches over top of can.  Bring to a boil, then immediately turn heat to low.  Cover pot with lid and keep on low heat for 4 hours.  You shouldn’t need to add more water with this method.

3 (the homebody method):  Place unopened can in crockpot and fill with water.  Turn to low heat, cover with crockpot lid and let cook overnight (8-12 hours).

Whatever method you choose, remove can from water and let cool to room temperature.  Open can and use immediately or transfer to storage container and store in refrigerator up to one month.

Major hint….You will NEED this for the fabulous (and frozen) recipe I’m posting tomorrow, so get going and make it today! It is summer, people…and tomorrow’s post is going to cool you down. And if you happen to be reading this post in the dead of winter, make it anyway. Believe me, you will not regret it.

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