Recipe name is far too long so here is the rest of the story – And the icing made with it.
This is made in the oven, can be kept in the refrigerator for a week or more and can even be frozen.
2 to 4 cans of Condensed milk – that’s it but to get the end result, it takes a bit of time.
Preheat oven to 425 degrees.
Bring a kettle of water to the boil. Be sure to remove the labels and tops from the cans. Cover each can top with foil, pressing firmly about halfway down the side of the can. Place in a flat-bottom casserole dish. Pour the boiling water into the dish until 1/2 inch from the top of each can. Cover with a casserole lid and bake for 2 hours without disturbing, except to check the water level. Add boiling water only if the level has drastically dropped.
After 2 hours, remove the cans from the casserole with a set of tongs and set on a rack with the foil still in place.
After cooling down a bit, it can be used immediately or put in the refrigerator or freeze. To use cold dulce de leche, bring room temperature before stirring thoroughly. Each can will make 1 1/4 cups.
Icing
- 3/4 cup unsalted butter, room temperature
- 3/4 cup of your dulce de leche
- 1 1/2 tsp. vanilla
- 2 cups icing sugar, sifted
- 3 1/2 – 5 oz. toffee bits
Beat the butter in a large mixing bowl on high speed until light in colour and fluffy. Add the dulce de leche and vanilla, beating at medium speed for 3 minutes until lighter in colour and fluffy.
Scrape down the sides and on low speed, add the icing sugar about 1/2 cup at a time. Beat until all absorbed into the mixture.
If icing a cake with this now, sprinkle the top with the toffee bits.
