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Frosting & Glazes

Dulce de Leche

Alice Gless Recipe shared by:
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Also used in recipes for all sorts of things and cake and pie fillings. It's just sweetened, condensed milk cooked in the can until it turns a beautiful brown and thick. I heard about this years ago and tried to pour out and cook in a saucepan. All I got were scorched flecks. At a Tgiving get together a lady and I were talking and she couldn't get it to work but insisted it was cooked in can.

  • Hands-On Time: 15 Minutes
  • Total Time: 8 Hours
  • Servings: Indeterminate
  • Rating:

Ingredients

  • 2 cans sweetened, condensed milk

Baking Instructions

  1. There are several methods to do this, and I must caution anyone who wants to make it not to ever let the water boil dry or down below the tops of the cans.
  2. The open jar method is the very safest but I wanted a few cans that I could store on the shelf a few months and not have to use right away.
  3. I investigated all the methods and felt the crock pot method was safe.
  4. It will get done in six hours in my old crockpot on low but I did eight to be sure.
  5. A pressure cooker is usually used in S. America which gets it darker brown like chocolate and very thick.
  6. *****
  7. Start with cans at room temperature.
  8. Remove the paper labels.
  9. I feel it's best not to do it when small children might get curious. Mine are grown.
  10. Don't do it when you can't be home although generally it's safe to leave crockpots.
  11. Don't recommend leaving this. Turn off, unplug and resume if you must leave.
  12. Don't do it if you're likely for any reason to be distracted or forget.
  13. Set a thin tile or trivet that will hold two cans sitting upright on the bottom of your crockpot.
  14. Fill the crockpot to at least TWO INCHES ABOVE THE TOP OF CANS with hot water.
  15. Some of the newer crockpots may have to lay cans on their sides.
  16. Set the temperature to low.
  17. Check about every hour.
  18. The lid fits tightly and I didn't have to add any more.
  19. It would probably work for 6 hours but I did 8 the first time.
  20. After the time is up, turn off the crock pot and unplug.
  21. Take off the lid to aid in cooling down.
  22. DO NOT REMOVE THE HOT CANS as I've seen some do.
  23. Let them cool naturally in the crockpot in the water.
  24. When cool, it's safe to remove from the crockpot.
  25. When totally cool, it's ready to use.

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Tips

my own take...on spice cake-

my own take...on spice cake-

Jello pudding recently added a pumpkin spice pudding......tried adding this to Dunkin Hines spice cake mix...along with two sticks softened butter,1/3 cup sour cream- 3 eggs..and 1/3 cup molasses...chopped apple....made a G R E A T muffin / cake!!! YUM..!


No Crumbs in Frosting

No Crumbs in Frosting

After cakes come out of the oven, let them cool for about 15 to 20 minutes or until they are slightly warm to the touch. Remove them from the pans. Any modifications that are needed, do at that time (cut off domed top of cake). Wrap each cake in foil, and place in the freezer overnight (make sure they are on flat surface). The next day have frosting and utinsels ready before taking the cakes out of the freezer. Immediately frost the cakes with a thin layer of frosting to keep the crumbs from making an appearance. Once that is done you can take your time with the final frosting and decorating. Serve at least one hour after frosting.





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