Boozy Dulce De Leche
Dec 19th, 2010 by Paul
Dulce De Leche brings back fond memories of Miniature Caramel Tarts that my mother used to make by boiling a can of condensed milk and pouring it into gingernut cookies that had been softened and shaped into little bowls and then cooled to set.
It’s easy to make, just throw a tin of condensed milk into near boiling water for a few hours. If you really want to cause a stir do yourself a favour and whisk in 10% by weight of your favourite liquor and seal it into canning jars ( sterilize etc if you plan on keeping outside of the fridge. but seriously don’t bother it’s not going to remain uneaten for long ) I used a Japanese Whiskey, but you could use Bourbon, Rum, or an infused vodka ( I’m thinking of trying with Chipotle infused Vodka next time.). You can eat it hot, but I would recommend letting it cool down and set into a thick spread-like consistency.
Serve by spreading between two shortbread cookies and you have a version of alfajores, a treat found in a number of South American countries. Or just spoon it straight into your mouth from the jar.
Ok so how long does something hold? I’m just trying to figure out how well it could be stored for. Course I can’t imagine something that delicious being around long enough to worry about storage
If you canned it properly I would think it would keep indefinitely. I don’t know enough of the science behind canning ( yet ) to be certain though.
[...] I tried to keep the sugar content fairly low as I didn’t want the bread itself to be super sweet, but to instead lend a chocolately undertone to whatever is spread on it. To add some extra interest to it I added some milk chocolate chips and dollops of Bourbon spiked Dulce de Leche. [...]