Dulce de leche heaven!

I love caramel. Caramel sauce, caramel candy, caramel chews, salted caramel, caramel ribbons in my ice cream, caramel frosting... I could go on....

The last time I made Dulce de Leche was AGES ago and I remember it was awesome. We don't get it in the stores and so I decided to give it a go.

Patience has never been one of my virtues and I could not bear the idea of waiting 4 hours for my dulce de leche to cook. And as fast as it is, I have never been a fan of microwave cooking. Thus, after doing all my research, I bravely decided to go the pressure cooker route. Another reason this was the perfect method for me was that I don't have to bother standing around watching it cook & topping up the water. The pressure cooker does all the work. :)

For the Pressure Cooker method, just place one can of condensed milk in the cooker and fill 2-3 litres of water depending on the size of your cooker. Make sure the water covers at least two-thirds of the can. Close the cooker and put on high heat for 10 minutes, and then lower the heat (put the weight on the cooker, if you are using that kind of cooker) and continue to cook for 25-40 minutes depending on how dark and thick you like your dulce de leche. To avoid pressure cooker/exploding can related mishaps, make sure your pressure cooker and can have completely cooled before you attempt to open them. Transfer the contents of the cooled can to a bowl and whisk until smooth. Eat with a spoon. Transfer to a dry, glass container and store in the refrigerator.

Dulce de leche makes awesome topping sauces for sundaes, makes a great frosting, especially when combined with cream cheese, and can also be used in cheesecakes, cakes, cupcakes etc. I love it even spread on buttered toast.

If you follow all the basic safety rules when using a pressure cooker, you can enjoy homemade Dulce de leche in under two hours (including cooling time)! :)