Dulce de Leche

It's been many moons since I was first introduced to this sweet milk goodness served frequently in South & Central American areas. My neighbor at the time taught me how to make it by putting a whole can of sweetened condensed milk into a pot of boiling water and letting it simmer away for 3 hours. It always made me nervous because you have to keep the water at a certain level or the can will explode, so I only did it that way two times. It wasn't until some family members who had lived in South America came home that I learned you could buy cans of dulce de leche right at the store. I'll just say that cans of that stuff are not safe around me, for the same reason that an open can of sweetened condensed milk is not safe around me. If you've never tried the stuff, imagine a sweetened condensed milk mixed with a yummy caramel. My little ones like to dip apple slices in it (at least the apples are healthy, right?), it's fantastic drizzled over vanilla or chocolate ice cream, swirled in cocoa and so many other things. So when I came across a way to make it at home, without the worry of exploding cans, I was all in.

*1 can sweetened condensed milk

*sea salt

Preheat oven to 425. Open can of sweetened condensed milk. Pour it into a glass pie pan, making sure to accidentally drip some on your finger so you can taste it. mmm... Sprinkle a pinch of sea salt and stir. I've found the best way to get the spoon clean is to lick it. Cover tightly with foil. Find a baking pan that is big enough to set the pie pan inside of it and do just that. Pour hot water into baking pan until it comes about half way up the sides of the pie pan. Put baking sheet into oven and let bake for about 1 1/4 hours. I use a large glass casserole dish so I can keep an eye on water level and color of the milk. If you notice your water is getting low, add more water to keep it about the same level. You have dulce de leche when it has turned from cream color to a good caramel color. Pull it out of the oven and let it cool a little, whisk until smooth and use or store tightly covered in the fridge for a few days.