Cooking Dulce de Leche with evaporated rather than sweetened condensed milk
Is it possible to cook Dulce de Leche using evaporated rather than sweetened condensed milk? I have a number of cans I'm trying to use up. I'm thinking about sweetening it myself, then caramelizing slowly in a pan, rather than boiling the cans directly as you would with a can of sweetened condensed milk. Has anybody tried this and have a recipe, or have the acumen and foresight to warn me if I'm just setting myself up for disaster?
Did you ever try this?
Fany Gerson has directions for making cajeta out of goat's milk (not evaporated), so I went for it with a can of evaporated milk and sugar when making her chocoflan. I cooked the sugar (I realized I had some jaggery/piloncillo on hand, and tossed some in) and evaporated milk for a while, until thick, to make the sauce.
So, I am posting this for anyone who has a can of evaporated milk and wonders if it can be done. It does, but takes time.
I did not have so much luck when I tried to use evaporated milk with sugar in another recipe, without cooking it for long enough.
If you try this, I'd suggest using a low oven rather than the stovetop for the caramelization process. It's likely to take a long time, and if you do it on the stove you'll have to stir and stir to make sure it doesn't burn. I have made cajeta out of goat's milk on the stovetop, and it took a solid couple of hours of stirring.