Thicker Dulce de Leche
I've been making dulce de leche using the boil-the-can-of-condensed-sweetened-milk method. It's coming out fairly thick (I'm boiling from three to four hours), but I'm trying to figure out a way to make it even thicker so that that it's almost a paste. I tried cooking it afterwards with a cornstarch paste for a few minutes, but it's still kind of runny.
Does anyone know how to make it thicker (so that it could be a filling in a sandwich cookie without running over the sides)?
re: Sir Gawain
Don't know if they have this brand everywhere in the country but La Lechera brand dulce de leche in a can is probably the consistency you're looking for. It's made by Nestle and I believe they just take their condensed milk product and boil or pressure cook it. It's what I use to cheat when make alfajores (sandwich cookies).
When I do the boil-a-can method my comes out very thick, like a fudgy pudding consistency (sort of), but I boil mine for longer than hours. I use good ol' borden sweetened condensed milk and probably boil it for 6 hours or more adding water as needed to keep completely covered. Maybe try it for longer?
Also, are you waiting until it's completely cooled to open it? That could make a difference too. I actually put mine in the fridge to get it cool. Gets very very thick. Nor pourable at all. I have to spoon it out and it stays that consistency when at room temp.
Good luck! Let us know what you end up doing.
Thanks for the suggestions. I haven't tried an initial boil of more than 3 hours, but that might be the key.
I'll also try the cookiesheet method to see how that goes.