Want a small glimpse into the mind of a food blogger? It goes something like this.
Since it’s cookie week next week, I should really post a poll to let people vote for a cookie!
*After some brainstorming and posting* Man. I hope people pick dulce de leche as a winner. That would rock because dulce de leche is delicious.
*Check poll results late Friday night* Whoa. Dulce de leche is winning by a lot! That’ll be easy. I can just buy some dulce de leche and sandwich it between some nice soft butter cookies.
*The food blog homemade devil appears on my shoulder* You know. You could make dulce de leche. How hard could it be?
*Research research research* Boiling a can in water for 3 hours seems incredibly dangerous and not really HOMEMADE.
I’ll spare you the rest of my thought process, but I think you see where this is going. I decided to make the stuff literally from scratch. Like starting with milk and sugar.
Yield: 20 Cookies
Dulce de Leche (Recipe from Chez Pim)
1/2 gallon whole milk
1 1/2 Cups (500 g) sugar
Pinch of salt
Butter Cookies (Recipe from Baking Bites)
3/4 Cup (1 1/2 stick) unsalted butter, room temp
1 Cup sugar
1 large egg
1 Teas. vanilla extract
2 Cups all-purpose flour
1/2 Teas. baking powder
Pinch of salt
1) If you're making the dulce de leche, just add milk, sugar, and salt in pot and put over medium heat. Whisk until mixture starts to simmer. TUrn heat down to low and let simmer slowly for 3-5 hours until dulce de leche reaches the consistency you want.
2) Once the mixture reaches the consistency you're looking for, take it off the heat and skim off any hard skin that's formed on top. Then whisk the mixture until it's smooth. I also recommend straining it through a fine strainer to remove any bits.
3) Let cool to room temperature and then store in the fridge for a few weeks (if it will last that long).
4) For the cookies, cream together the butter and sugar in a mixing bowl using either a stand mixer or with a hand mixer for a few minute suntil the mixture is light and fluffy, about 5 minutes.
5) Add egg and vanilla extract and mix to combine.
6) Add dry ingredients and mix until combined. Try not to over mix.
7) Form small balls with dough and place on a baking sheet lined with parchment paper or a silicon baking sheet. You should be able to fit 20 cookies per baking sheet. They don't really expand as they cook.
8) Flatten the cookies slightly so you can make a sandwich out of them.
9) Bake at 350 degrees for 8 minutes. Remove and cool on a wire rack.
10) Sandwich some dulce de leche between the cookies and eat! You can also just dunk them in the dulce de leche!
There’s a few recipes floating around that involve boiling a can of condensed milk in water for like 3 hours and that apparently makes very delicious dulce de leche.
For some reason, I just couldn’t get myself to do it this way. For one, I’m pretty certain this isn’t how old Argentine grandmothers make dulce de leche. Second, I couldn’t get past the huge warning on the can that says it might explode if heated.
So I went a different route.
The process of making dulce de leche was actually very easy assuming you have 3 to 5 hours of time.
Basically, just combine the milk, sugar, and salt in a pot and bring it to a simmer while whisking. Once it’s simmering, turn the heat down to low and simmer very slowly for somewhere in the 3-5 hour range. Make sure it’s not simmering too rapidly. Slow is better here.
It took me four hours to get to my final consistency which I’ll admit was a bit thinner than what you’d buy in the store. I probably could’ve simmered for even another 1/2 hour to hour.
Once you’re ready to pull the sweet stuff off the heat, try to skim off any tough skin that’s formed on the top of the milk and then whisk it until it’s smooth.
I would also recommend straining it through a fine strainer just to make sure it has no lumps.
Let this cool at room temperature until it’s cooled down and then you can keep it in the fridge for a week or two without a problem.
I knew that it would thicken a bit in the fridge, but it didn’t thicken quite as much as I was hoping for. This was my final consistency which tasted excellent but was a bit on the thin side.
The consistency that you want to shoot for depends on what you want to do with it. If you’re making alfajores, you probably want to make it thicker. If you’re putting it over oatmeal or ice cream (HIGHLY RECOMMENDED), then thinner is better.
Neither is wrong. No matter what, it’s delicious as long as you don’t burn the milk which you won’t do because you’ll take your time right? Right.
The Cookies (easy part)
I just went with a pretty simple butter cookie for this recipe.
Start by creaming together the butter and sugar in a mixer until light and fluffy. Add the egg and vanilla extract and mix together. Then add in the dry ingredients and mix until the dough is just combined.
It should be a pretty firm dough like this:
Roll the dough into small balls and place each ball onto a baking sheet lined with parchment paper or a silicon sheet. You should be able to fit 20 cookies per sheet. These guys won’t expand much. They will basically cook in the shape you make them.
Bake them at 350 degrees for about 8 minutes and then let them cool (ideally on a wire rack).
Once they are cool, feel free to sandwich them with some dulce de leche. This is when I really realized that mine was a bit too runny.
I recommend a small sprinkle of salt on the cookies. It makes the flavors in the cookie really pop.
In reality, it was easier for me to just dunk the cookie in the dulce de leche which was completely delicious.
I found making the dulce de leche a really fun experience. It’s pretty slow food, but it was cool to see the milk transform into the decadent almost caramel like stuff.
So. Is this too much? Anybody ever made dulce de leche before? In the can or otherwise?