October 4, 2009

Dulce de leche, buerre noisette, sea salt.

Putting this here to remind myself to do it again:

Was making cinnamon rolls and decided to do a caramel topping. I found some leftover homemade dulce de leche in the fridge so that was the base. (Aside: I make dulce de leche by simmering an unopened can of sweetened condensed milk in a pot of water for an hour, then putting it back in the pantry, forgetting about it for a year and then opening it by accident when I actually need sweetened condensed milk.)

I browned 3/4 stick of butter, stirred in 3/4 can of dulce de leche, and added 1/2 teaspoon of sea salt to make a saucelike goo. Dan says it is "alternate universe caramel with a goatee because it's evil" and he wants to know if I can replicate this in a solid caramel form.

If you've ever had salted caramel, it's like that, but in sauce form, and with more toasty flavor. And if you haven't had salted caramel, try some, because salt brings out the flavors in sweets.


  1. I completely need to make dulce de leche by your method. And then make brownie-texture bar cookies out of it.

  2. Just saw this! fffffffff