If you have sweetened condensed milk in your pantry and a slow cooker on your counter, you have the makings of a scrumptious dessert topping that will require little to no effort on your part. This recipe is so easy and it delivers an amazing, traditional milk caramel. You might find yourself thinking of excuses to steal spoonfuls: Stir into coffee, spoon over vanilla ice cream or spread onto sliced apples.
- 2 (14 oz.) cans sweetened condensed milk, unopened, labels peeled off
- Place the unopened cans into the slow cooker crock. Add enough hot water to reach 3/4 of the way up the cans.
- Cover and cook 6 hours on HIGH.
- Remove the cover and turn off your slow cooker. Allow the cans to cool to room temperature, at least 4 hours. (Do not open cans before they have cooled.)
- Open cans and scrape out the milk caramel nirvana. The caramel can be stored in the fridge for up to 1 month.
Warning: Do not open the can before it has cooled to room temperature or you will have a BIG, GIANT mess and you might burn yourself.
Alfajores are a South American shortbread sandwich cookie layered with dulce de leche. In this recipe, Pillsbury’s new Gluten-Free boxed sugar cookie mix subbed in for the traditional shortbread. I made it exactly as written on the box except instead of drop cookies, I made slice and bake cookies. The cookie dough was easily made by hand, wrapped in wax paper and refrigerated while the dulce de leche slow cooked.
Be sure to slice the dough with a very sharp knife. Cookies should be about 1/4-inch thick. Allow the cookies to cool completely before making sandwich cookies. This would make a great gift for a gluten-free friend or family member. This cookie mix is pretty impressive and tasty. You could definitely use it to make traditional Christmas cookies.
Yum, just serious yum.