I had completed plenty of research on the different recipes and methods for making this deliciously sweet sauce. Dulce de leche is basically made one of three ways by microwave, by stove top and by oven. I chose to go the oven route because it seemed to be the least labor intensive and would allow me to work on the cupcakes.
Things started out well... I poured two cans of sweetened condensed milk into a glass baking dish and covered with foil. Then, I placed that dish into a larger baking dish filled with water. Lastly, I placed the dishes in the oven at 450 degrees.
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| Water bath ready for the oven |
After two hours of baking the color of the milk had slightly darkened and was starting to congeal. I ran out of patience and decided to change course and poured the mixture into a sauce pan. I continuously stirred the mixture over medium heat until it produced a rich caramel color.
This is where the fun started. I burned my tongue trying to taste test. The mixture had become a huge sticky, messy ball. Luckily, I had a brainstorm and decided to try adding some whole milk to the mixture and voila! I was able to completely revive this disaster. The milk thinned the dulce de leche so that I could pipe it into the cupcakes as filling.
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| Dulce De Leche Pre-Milk |
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| Dulce De Leche Post-Milk |
In the end I felt proud of my creativity in he kitchen. I will definitely try to make dulce de leche again in the future and post a more personally successful method.
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| Nailed it! |
Note: I do NOT advise trying a complicated and time consuming recipe for the first time, the night before you are supposed to bring cupcakes to an event. Unless you have a loyal pup and a movie on your DVR to keep you company! :)
Thanks for visiting and enjoy the sweet things!
xo
