Dulce de Leche – Caramel cream made easy

Ingredients for 1 servings:

• 1 can condensed milk, sweetened, e.g. Milchmädchen

Instructions

Working time approx. 2 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 3 hours; Total time approx. 6 hours 2 minutes

In Russia also known as varjonaja sgushtschenka.

You will need a preserving jar with a preserving ring and clamps. Pour the condensed milk from the can into the preserving jar, leaving a gap of about 1 cm between the top rim. Place the filled jar in a cold oven and loosely cover with the lid without the rubber band to prevent the surface from drying out. Bake the condensed milk at 100°C for 3 hours. Since all ovens vary, check the browning frequently. The longer it bakes, the darker the milk becomes and the more intense the flavor. After 3 hours, remove the still-hot caramel cream from the oven—be careful: it’s quite runny!—and immediately seal it airtight using the preserving ring and clamps (which you sterilized just beforehand). Let the caramel cream cool for 2 to 3 hours to achieve a firmer, spreadable consistency. It tastes great as a spread, but also as a base for caramel ice cream, cakes, or as a filling for things like Christmas cookies. I always take 4-6 cans to make the long wait worthwhile.