Ever since I was a child I have had a particular penchant for sweets. As a child I could get away with it, but as an adult it becomes a challenge to stave off the weight gained from eating too many sweets. I remember my mother making homemade Dulce de Leche by taking a can of sweetened, condensed milk and cooking it, sealed in a pressure cooker for over an hour. What came out of the can after that hours was a gooey, sticky, amber confection that was pure heaven. I also remember when we would vacation in Miami during the summer months going through Cuban markets and 'bodegas' for 'Cremitas de Leche' or milk fudge as it is known in English. Summer wouldn't be summer without my Dad's favorite treat, a 'Mantecado' ice cream (vanilla to you, but the resemblance stops there). I will offer these three recipes up tonight since they bring a feeling of joy and fond memories. I hope that you will enjoy them too.
Homemade Dulce de Leche
you will need...
- 1 can of sweetened, condensed milk
- a pressure cooker (if you do not have a pressure cooker the recipe can be made in a heavy metal casserole or Dutch oven, but it will take alot longer and the results will vary)
Pour about two inches of water in the pressure cooker . Place the can of condensed milk in the pot and cover, bring water to a boil. When using a pressure cooker you will know the water is boiling as soon as steam starts to escape from the escape valve on the lid. Reduce the heat to medium-low and put the cap on the escape valve. Cook this way for roughly an hour. Turn off the burner and place the pressure cooker under cold, running water to equalize the pressure. The pressure is equalized once you don't hear any hissing from the pot. Open the lid. Let the can of condensed milk cool enough so that you can open it with a can opener. The finished product should be a dark amber color and thick like cream cheese. Enjoy over pies, cakes, ice cream, or just by itself on a spoon...Yum!
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