I have seen several blogs praising Dulce de Leche or as the French call it Confiture de lait
and decided to try it out myself.
There are many recipes out there, but Sockertussen gave a simple and good suggestion and I followed her tips by simply
boiling an unopened tin of condensed milk in water for 3 hours
(ensure the tin is properly covered by the water)
If you boil it for shorter, it becomes more runny.
Check out Sockertussen's blog for a visual illustration of the various cooking times.
This Argentinian delicacy can be used in making ice cream or added to other baked goods.
Think I will try adding it to my brownies mix next time I make them...
Dulce de Leche reminded me of the Norwegian spread 'Prim'.
But we don't get that here, so good to know how to make it myself.