A can of Dulce de Leche...

[BeeZee]

Impulse buy. It is the small can just like the sweetened condensed milk.
So...since I've not opened it yet...is it pourable consistency or more like semi-solid?
Would it work if I were to make a pan of brownies and put it in between 2 layers?
Thumbprint cookies...in the depression?
And if I don't use it all at once, how long does it keep in the fridge?

[Betty]

I've added a little the mix when I make vanilla ice cream, then while I am putting the soft ice cream in the container to set in the freezer, I layer the warmed remainder of dulce de leche , like a ribbon. mmmmm

[Wahooty]

A standard weekday dessert in my parents' house consists of a can/jar of dulce de leche, a jar of nutella, whatever fruit is in the house, nuts, and those cracker-like Maria cookies. Slather the spread of your choice on a piece of fruit or a cookie and repeat as necessary. I think it's best if you keep it simple - dulce de leche is AMAZING just spread on apples, peaches, pears, bananas, etc. But so far, I've found that anything I can think of to do with it turns out to be a good idea. :)

[Chew on That]

That sounds like an awesome impulse by! And I love the idea of brownies marbled with dulce de leche. I saw the stuff everywhere in Argentina. I say use it on everything!

[stilton]

You can swirl DdL into the unbaked brownie batter and it'll bake up just fine. Plop dollops of it on top of the brownie batter then drag a knife through, marbling the two together. Bake as usual.

Other uses aside from eating it by the spoonful:

Bake or buy some thin shortbread cookies and sandwich two cookies together with DdL for quasi-alfajores.

Spread it in the bottom of a graham cracker crust, top with banana slices and whipped cream for banoffee pie.

[Shane Greenwood]

In some countries they use it on everything as a sweet condiment. I spent some time in Argentina and there was almost always a bowl of dulce de leche on the table, especially at breakfast. You can use it on toast, pancakes, french toast, etc. Anything that would go well with sweet. And obviously for dessert you can put it on anything. I've had it on ice cream, over fruit, stirred into coffee, whipped into a smoothie, as a dip for cookies. It's a very easy to use product. I've had it as a layer in a cake, so I'm sure your brownie idea would work (it'll be a sugar bomb though).

Consistency wise, it is a little on the runny side. Kind of the same as a jar of butterscotch sauce.

[paulj]

The stuff made in the cans tends to be stiffer than the versions found in jars and squeeze bottles, but it can be loosened by warming.

I just finished the remains of a can by warming it with some evaporated milk in the micro, and stirring that into crepe batter. It was just enough to add a hit of flavor to the crepes.

[paulj]

Assuming it's the same type that I have bought (Nestle?), you'll find that it is thick, fudge like substance - or peanut butter consistency. Of course you can eat it by the spoonfull. If you want to spread it on something like cake, I'd suggest warming it a bit. It can also be warmed and thinned with some cream or milk, to make a sauce (for pancakes or crepes).

It keeps very well in the fridge - easily a couple of weeks, possibly months. I'd transfer it to a sealed container (plastic or glass jar).