Caramel is my chocolate. Actually, I believe there is only one thing better than caramel really, and that is dulce de leche. Top it off with crispy, deep fried churros coated in cinnamon sugar and we have reached a whole new level of dessert heaven.
Ellie at Kitchen Wench recently received a jar of dulce de leche from a fellow blogger, and proceeded to whip up a batch of churros for dipping based on a recipe by Jane Milton in her cookbook 'Mexican'. Though churros are traditionally piped from a pastry bag using a star tip, (which forms the ridges along the churro surface) she didn't have one large enough so opted to pipe without a tip instead.
Since Ellie used a jar of pre-made dulce de leche, I'll leave you with my recipe for making it yourself, which you can find after the jump.
Dulce de Leche
3 (14-ounce) cans sweetened condensed milk
Remove label from the cans. Stand the cans in a saucepan and add water to cover - do not open or puncture the cans. Bring to a gentle simmer and keep it there for 3 hours, adding water as needed to keep the cans submerged.
Allow the cans to cool before opening. The milk will have transformed into a smooth, creamy, caramel-colored dulce de leche.
(image: Kitchen Wench, used with permission)
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