I am constantly in awe of my friend Jennie's (she of Straight from the Farm fame) level of food creativity. She is constantly coming up with delicious new recipes, doing things like making cheese (people keep telling me that cheesemaking is easy, but I've yet to give a whirl) and making cranberries dance and sing (well, not literally). But I do believe that she has outdone herself this time with these jars of homemade dulce de leche. It actually appears to be pretty easy to make and if you're looking for a last-minute homemade holiday gift, this might be your answer.
May is National BBQ Month and National Hamburger Month
Cupcakes, not for dessert (unless beef is your idea of a treat)
Because eating French Fries in the car is so tough
Reader Comments (Page 1 of 1)
12-21-2007 @ 11:09AM
Jennie said...
Aw, thanks, Marisa! You're too kind. If you're coming to the party in January, I'll show you another fun trick using the dulce de leche, and I'll be sure to bring extras just for you! :)
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12-21-2007 @ 1:30PM
Gobo said...
A much easier, yet more risky, way to make dulce de leche is to simply put cans of sweetened condensed milk into simmering water and let it caramelize in the can.
There's an off-chance the can may explode if it gets too hot and the contents boil.
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12-21-2007 @ 3:18PM
Muffin said...
That dulce de leche doesn't look right. Its too... grainy.
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12-22-2007 @ 9:26AM
Angie said...
I have to agree, it does look a little grainy, but it's just as good! (can't remember the main reason of why the graininess sometimes appears)
By the way, if this had been made with goat's milk (or a mix of goat and cow milk) it would be known in Mexico and a few other countries as Cajeta.
Some people use the word interchangeably, which is fine with the majority...except for Argentina and Uruguay; where the word cajeta is insulting.
I've also heard it being called Manjar by Chilean friends that would use it in between the layers of cakes...
No matter what you call it, it's delicious on everything!
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1-03-2008 @ 12:55PM
Jennie said...
Jennie, maker of this dulce de leche, here... I'd like to just quiet any concerns that this was grainy. Not sure what it is in the picture that's making folks think that it is, but I can assure you that it is superbly creamy and *smooth*! Perhaps you are seeing the vanilla bean specks? In any case, this is so much better than the boiled can of condensed milk version (I have made it that way as well) and highly addictive. :-)
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1-12-2008 @ 4:35PM
Angie said...
And I gotta say, I tried some of this today (thanks to Marisa) and it tastes like cajeta (mexican dulce de leche) but it's so much softer and creamier (better to spread on cookies or cakes!).
Really liked it! BTW definitely not grainy at all in person. It is as smooth as pudding!
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