I’ve begun making homemade coffee creamer using homemade dulce de leche. It’s pretty simple to make, and it gives the coffee creamer good caramel flavoring. It’s also delicious on its own…I could hardly keep from dipping my finger in it.
The first time I made dulce de leche in the oven I darn near burnt it to a crisp. I was reading while it baked in the oven, and the smell became rather intense, so I hopped up to peek at it…sure enough it was black all around the edge of the pan. Luckily, I was able to save a small amount from the center of the pan. It tasted so good I figured I’d try again the following week.
This dulce de leche has an intense caramel flavor—it’s perfect for making coffee creamer, but I’m sure it’d be fantastic with apple slices or over a luscious fudge brownie. It does harden as it cools, but a few seconds in the microwave and a good stir makes it creamy again.
Make this once, and I’m sure you’ll want it again and again. Keeping a bowl of this in your fridge could be dangerous…but is encouraged! :o)
Homemade Dulce de Leche
Yields approximately 1 cup
- 1 can (14oz.) sweetened condensed milk
- 1-2 tbsp. half & half
Preheat the oven to 325 degrees. Spread the condensed milk evenly in a 9×13 glass baking dish. Cover tightly with foil and bake for 20 minutes. Reduce the oven to 300 degrees. Whisk the condensed milk, spread evenly, cover with foil, and return pan to the oven. Bake for 40 minutes making sure to whisk and spread evenly every 10-15 minutes (keep covered in foil all while baking). The dulce de leche is done when it’s a deep golden color. Once done, transfer to a small bowl, add 1 tbsp. of half & half and whisk until smooth. The dulce de leche really soaks up the liquid, so add the second tbsp. and whisk again if necessary. Store covered in the refrigerator. Heat in the microwave for a few seconds and stir to return the dulce de leche to a creamy consistency.
Slightly adapted from Seeded at the Table