If, like me, you are one of the 0.6 per cent of people who have managed to blow up a tin of condensed milk trying to reduce it in a pot of boiling water, then this recipe is your new best friend.
This slow (and safe) method thickens and darkens the milk to look much like its traditional South American counterpart. Use it for sticky date puddings, pour it indecently over ice cream, or, my personal favourite, eat it straight from the fridge with a spoon.
Makes 520g.
Ingredients 4
2 tins condensed milk, 395g each
250 ml full-cream milk (whole milk)
2 1⁄2 tbsp vanilla bean paste
1 tsp salt flakes
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Method 3
Add the , , , and to the bowl of the slow cooker and give everything a good stir.
Set to low and cook for 8 hours. If you like your caramel deep and dark, you can extend this to 10, just make sure you stir it fairly regularly. As it cooks, and particularly towards the end, you will find the caramel becomes particularly lumpy and bumpy. Don’t panic.
At the end of cooking, allow it to cool slightly before pouring into a blender and giving it a quick blitz to smooth out (you can also use a hand-held blender). Dulce de leche will keep in a tightly sealed sterilised glass jar (see my tips below) in the fridge for up to 1 month.
Katrina Meynink's tips
To sterilise glass jars, simply wash them and their lids in hot, soapy water. Place the jars on a tray in a low oven and put the lids on a clean cloth or tea towel (dish towel) and leave to dry completely.
