Homemade Dulce de Leche is condensed milk turned into a thick, wonderful caramel.You can use it to top cakes, ice creams, breads or anything that tickles your fancy.
Workouts officially started last November 1st even if it meant I’m gonna be eating a lot the following day which happens to be my father’s birthday. It lasted a toturous 15 minutes before I gave up. I was catching my breath and it felt like just one more move and I’m gonna be frozen solid on that last move. Gaaah! I realized was so out of shape after not working out for almost a year my joints need oiling. I couldn’t even last a good 20 minutes of working out. No wonder Twinkle tires me out easily….
I would really have to up my game because Twinkle has also discovered how to make me carry her and not put her down until she’s asleep!
I actually didn’t know when and how I would start dieting and working out but I know it has to begin as soon as possible. So I gathered all the motivation I could gather and just began the first day of November.
Guess what? I can last for 30 minutes now. LOL! Still catching my breath like crazy but I’ve done it. That’s a good thing, right?
This Dulce de Leche was also made last November 1st … a day in advance before it goes into a graham crust and turned into Banoffee Pie for Tatay’s birthday.
It’s so easy to do, just put your cans of condensed milk in a pot of water. Bring it to a boil and forget about it for 3 hours.
Dulce de leche tastes like heaven on earth and you can use it to top anything that your heart desires. You can use it to top ice cream, cakes, breads, puto, saging con hielo, halo-halo —- ANYTHING.
Stay tuned for my Easy Banoffee Pie. Coming up next.
Homemade Dulce de Leche
- 2 cans condensed milk, labels removed
- 1 pot of water
- Place 2 cans of condensed milk in a pot and cover it with water by 1 to 2 inches.
- Bring it to a boil, then reduce the heat to low for a nice slow simmer.
- Simmer the cans for 2 hours for a lighter golden dulce de leche and 3 hours for a deeper color and flavor.
- Check from time to time and replenish water as needed. The cans should always be submerged in the water.
- After the simmering time, turn off the heat and allow the cans to come to room temperature.
- I usually let it cool overnight.
- Open the can and transfer to a clean container. It will keep in the fridge for a month.