Last months Donna Hay magazine had a section that was all about caramel. Caramel is my favourite! Growing up allergic to chocolate caramel was always my go to flavour choice. There are so many things in this magazine that I want to make but I decided to start with a quick simple one. Homemade Dulce De Leche. Yum!!!
Homemade Dulce De Leche by Donna Hay
2 x 395g tins of condensed milk
Preheat oven to 220*C. Place condensed milk in an ovenproof baking dish and cover tightly with aluminum foil. Place the baking dish in a larger deep sided baking tray and fill with boiling water until it reaches 2/3 of the way up the sides of the dish. Bake for 1 hour and 30 minutes-1 hour and 45 minutes or until caramel in colour. Spoon the caramel into a bowl and whisk until smooth. Spoon int sterilized glass jars and keep in the fridge for up to 1 month. This recipe makes 2 cups.
I obviously skipped the jarring and storing in the fridge and decided to pop it all straight into some shortcrust pastry to make a delicious caramel tart. I think I might be making another batch of this though to swirl through some vanilla ice-cream. Delicious!!!