There was a terrible, terrible incident this weekend. A dear friend wanted to make the dulce le leche from my caramel apple deconstructed post but was unsure of the method employed in my earlier post. You see, it appears that I scared the crap out of many readers when it came to my method for creating dulce de leche from a can of sweetened condensed milk. Kelley was no exception. Sadly, the microwave method I recommended proved just as deadly, at least in terms of the caramel. Technically, there were no people harmed in the process, but a certain microwave will never be the same.
Of course, you have to count the realization that someone did not have the true dulce de leche experience they deserved as not being harmed. I am not sure I can. And my entire believe system has just been put into question. Dear friend, all I can say is I am so very sorry. My prayers are with you, your microwave and your cleaning service.
So I did some more research and found that there is another method, similar to the one I described, that might be just a little less scary. Turns out, according to Bakers Royale, one can still employ the stove top method with less, um, fear regarding contents being under pressure:
“Stovetop: This method takes the longest, but it allows for the most control over the consistency. Remove label from can. Pierce three holes in the formation of a triangle on top of can (this is critical to release the pressure from the heat or else the can may explode.) Place the can in a sauce pan and fill the sauce pan with water three-quarters of the way up the side of the can.
Bring water to a simmer and keep it there for 3-4 hours or until desired consistency. For a thicker more syrup-like texture cook closer to 4 hours. When ready, use tongs to remove can allow to cool slightly and pour dulce de leche in a bowl and whisk to smoothness. Let cool before storing.”
Kelley, please don’t let what can only be described as the “great dulce de leche disappointment of 2011” keep you from trying again. And remember, the purpose of this blog is to bring an elevated experience in simple things. Not a deflated experience in not quite the right caramel. Sweet, sweet Sadie feels your pain.
No, really, this is Sadie’s sad and concerned face. It might appear to be her annoyed face but it is also shockingly similar to her ecstatic and happy face. She is subtle like that.