Chocolate Whiskey Cake – Day One – Homemade Dulce le Leche
Last week I was fortunate to experience Food Blog Forum in Ashville, North Carolina. While there, I got to experience some amazing chocolate from a little place called “French Broad Chocolate“. My husband has been on me to make a Chocolate Whiskey Cake, so I figured this was the best time to make this amazing cake!
If you don’t know what Dulce de Leche is, let me bring you up to speed.
According to Wikipedia…
Dulce de leche is a South Americanconfection prepared by slowly heating sweetened milk to create a product that derives its taste from the Maillard reaction of the product, changing flavor and color. Literally translated, it means “candy of milk” or “candy [made] of milk”, “milk candy”, or “milk jam”.
Think of it as milk caramel. It’s soft and creamy but won’t get really hard like traditional sugar caramel does. Oh, and it tastes amazing!
Making it from sweetened condensed milk is very easy. When I Googled it, it seems like there are six different ways to make it. I went with the oven method.
Basically, empty the can into an oven safe bowl, cover with foil, place it into a larger container with a water-bath and then bake it for 90 minutes. Easy Peasy!
Once it’s turned brown and thickens, give it a good stir and let it cool completely before refrigerating.
It goes great in many baked good as well as an ice cream topping, coffee sweetener and for simply spreading over toast for a sweet breakfast treat.
Homemade Dulce de Leche
Smooth and creamy - Dulce de Leche will become your favorite new caramel.
- 1 can Sweetened Condensed Milk
- Dash of Salt
- Preheat the oven to 425
- Pour the sweetened condensed milk into a glass container and add the salt. Cover tightly with foil and place into a second container and add water to create a water-bath.
- Cook for 75 - 90 minutes, checking on the browning, around 60 minutes.
- Stir until smooth and let it cool completely.
- Place in an air tight container and refrigerate.