Home made Dulce de Leche
Dulce de leche is a confection prepared by slowly heating sweetened milk to create a product that derives its taste from the caramelisation of the product, changing flavor and color. Literally translated, it means “candy of milk” or “candy [made] of milk”, “milk candy”, or “milk jam” in the same way that dulce de frutilla is strawberry jam. It is popular in South America, notably in Argentina, Uruguay, Brazil and Paraguay. The same goes for Chile and Ecuador where it is known as manjar. In Peru, Colombia and Venezuela, it is referred to as manjar blanco or arequipe, depending on regional variations. In Brazil, it is known by its Portuguese name doce de leite.
Make the dulce de leche ( recipe for 2 cans)
Take the 2 tins of condensed milk and pierce 2 holes in the top of each tin. (this step is to reduce the risk of the tins exploding during the cooking process)
Place tins of condensed milk into a large deep saucepan with water surrounding them. The water should come up to he top of the condensed milk tins but not lap over the rim (otherwise you will get water into the holes). Bring the water to simmer and cook the tins for 4 hours. Keep adding water to the saucepan so the water remains level with the tops of the tins (you know just ever now and then don’t get too uptight about it).
After 4 hours turn off the heat, allow to cool and then remove the tins from the saucepan. Take off the top of the tin and scoop out all the caramel/ dulce de leche.
This dulce de leche should keep for 1 week in a clean air tight container in the fridge until required