Chocolate salted caramel spread

Ingredients for 1 servings:

• 400 g condensed milk, sweetened
• 200 g butter
• 100 g dark chocolate
• 6 g salt
• possibly vanilla powder, optional

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours 5 minutes; Total time approx. 15 hours 15 minutes

creamy and delicious

First, make the caramel cream, also called “dulce de leche.” Place the can of sweetened condensed milk in a saucepan with simmering water for 3 hours. Make sure it’s always well covered with water. To prevent rattling, simply place a small towel in the bottom of the pan. Those with a slow cooker can cover the can with water and simmer on low for 8 hours. Then let the can cool completely and don’t open it while it’s still hot! It’s best to let it stand at room temperature overnight. If this step is too tedious for you, you can simply buy ready-made caramel cream in a can. Now slowly melt the butter and dark chocolate (the higher the cocoa content, the more chocolatey the result) in a saucepan. Add the salt and—if you like—vanilla powder. Mix well, remove from heat, and roughly stir in the prepared caramel cream (don’t be surprised; it will look crumbly at first and may not blend properly). Refrigerate for about 30 minutes. Blend again until it forms a wonderfully creamy mixture. Done! Now you can pour the spread into hot, rinsed jars and use it for baked goods, for example, or store it in the refrigerator for up to 2 weeks.