Apparently the holidays have put me in the cooking spirit. Last week, I randomly remembered these thin dulce de leche and oatmeal cookies I used to make. Since my parents are coming to town next week for the holidays, I decided I’d have some ready for them.
First I had to make the dulce de leche. I know, I know, I could’ve bought it made, but that just makes it less fun. So in between stops at the Pinecrest Market and the mall, I made an easy version of this sweet, caramelized milk from the same book that has the recipe for the cookies (Viva la Vida by chef Rafael Palomino). The book actually has two recipes for dulce de leche, neither of which are complicated, but I always make the easy one.
This version calls for boiling a can of condensed milk for an hour and 45 minutes. Truthfully, the concept has always scared me a bit. I have visions of condensed milk blasting out of the can and all over my kitchen, but I’ve made this numerous times with no incidents. And surprisingly, the end product is quite good. Now I’m ready to bake cookies.
Easy Dulce de Leche
1 14-oz can of condensed milk
Place the can of condensed milk in a stockpot and add cold water to cover.
Bring the water to a boil and boil can for 1 hour and 45 minutes. Check the water level frequently to make sure the water is always covering the can. Do not boil the can for more than 2 hours.
Using tongs, occasionally turn the can to stir the milk.
Remove the can from the water and let cool to room temperature. Transfer the caramelized milk into an airtight container and store in the refrigerator for up to two weeks.
Makes 1 3/4 cups.
*Recipe from Viva la Vida by Rafael Palomino