sometimes a little heat, metal, and chance of explosion is all you need to feel rebellious.

it’s also all you need to create some thick, sweet milk caramel stuffs, also called dulce de leche. don’t ask me how to pronounce it; all i know is that it’s somewhere along the lines of ‘duelsay dey leyshey’, but i just settle with rambling about ”dulsh de lush’ when i’m talking to my sister. i’m pretty new to it: i’ve never tried it beyond what i made yesterday, so i’m ignorant towards what it might should taste like. but it’s all yumyumyum over here, regardless.

traditionally, this milk caramel is made from slaving over a pot of a milk and sugar mixture for a very very very very long time. luckily, there are magical, less life-consuming ways of making dulce de leche with a can of sweetened condensed milk.

i opted for the slow cooker method, since there’s less risk of the can exploding hot sweetness in your face. well, there’s still a chance that might happen with the slow cooker, but quite unlikely as long as you follow the instructions. and the warnings. the slow cooker method still takes a long time still, about 8 hours (unless your slow cooker is weird, where in that case it might take a lot less or a lot more), but! you don’t need to watch over it, or enlist your arm into hours of stirring over a hot stove. or conscript somebody else’s arm.

kindofliketherecipe: all i did was get can of sweetened condensed milk without dents, stripped it of its lovely label, placed it in a slow cooker with a slip of aluminum foil under it (to avoid the imprints of rust), poured boiling water into the slow cooker until it covered the can completely and as much as possible, put on the lid, set it on low, and waited for 8 hours.

actually, despite reading from countless posts on food blogs that the can should not blow up as long as it was always submerged in water, reading the warning on the label telling me “DO NOT HEAT IN CAN” freaked me out and kept freaking me out. so, i also lit some incense and asked the great buddha to please ask the can to behave itself. plus, i made sure to jiggle the slow cooker every once in a while to see how the level of water was holding up. but, as expected, it didn’t change. it has nowhere to go, anyway.

after 8 hours, i turned off the slow cooker and left it there, returning a couple of hours later to remove all the water and let the can cool down overnight. if you make this, remember not to drop the hot can! it, under a lot of pressure, might explode from that kind of disrespect.

and in the morning: gooey, sugary, creamy,

…luckiness; no explosions, no trouble. thank you, oh great buddha. but still, i was filled with the adventurous thrill of dangerousness while ‘making’ this treat. and what’s more, since i thought my parents might think i was insane to cook something under pressure in its can, i strategically planned the creation so that they’d still be at work while it was cooking. oh yeah. pure rebellion.

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