Easy Dulche de Leche

A Childhood Favorite

I remember the taste like it was yesterday.  The creamiest, melt-in-your-mouth goodness I had ever put in my 4th grade mouth.  The delightful savors of the beautiful country of Chile, had come straight to me in Durham, North Carolina via a sweet friendship.  This delectable treat, my friend called Manjar, was a staple in her refrigerator door. However, it only came out on special occasions when beautiful pieces of cut fruit were ready for a yummy spread. 

That can of sweet milk haunted me for years after upper elementary school.  I pined away for the flavor until the early 2010’s when another friend introduced me to Caramel Pie.  Turned out, the main ingredient in the pie was Manjar and my quest to replicate the deliciousness was over!

Now that September is here, varieties of apples are making their way to markets everywhere and I thought it might be a good time to share this recipe that most people now call Dulche de Leche. Spread it on some apples and enjoy!

INGREDIENTS

1 can of sweetened condensed milk

INSTRUCTIONS

Preheat your oven to 440°F and bring a large kettle of water to a boil.

Pour the contents of the can of sweetened, condensed milk into a shallow 8x8 baking dish. Cover tightly with aluminum foil and place the baking dish in a large roasting pan.

Place the roasting pan on an oven rack and pour boiling water into it, until the water reaches three quarters up to the sides of the baking dish.

Bake in the middle of the oven for 2 hours for a dark Dulce de Leche . If you like it a little lighter, only bake for 1 hour.

Take the Dulce de Leche out of the oven (be careful of the hot water!) and leave the it to cool to room temperature before removing the aluminum foil.

Once it has cooled, stir until smooth.

Can be stored tightly covered in the refrigerator for up to 3 weeks.

Recipe adapted from The Tough Cookie.