Saturday, July 3, 2021

Ducle De Leche and Bourbon Sauce and Rum Sauce

I present you three easy sauces or ice cream, or cheesecake, or pineapple upside down cake, or bread pudding, or to dip apples in, or because it's raining outside and you want to eat it on a spoon or because it's Tuesday. 
Dulce De Leche: Heat 1 can Dulce De Leche in microwave safe bowl for 30 to 45 seconds.  spread it on the cheesecake, or add a few drops of milk to thin and pour over cake, ice cream, cheesecake, etc.  
Authentic Recipe:
Knock off Dulce De Leche:  Remove label from a can of sweetened condensed milk.  place the sealed can in a large pot of water.  Bring the water to a boil, reduce heat and simmer for about 3 hours. CHECK YOUR WATER level every 30 minutes or so and make sure the can is ALWAYS covered with water. I've seen people do this in a slow cooker to but I've never tried it that way. There is also an oven method, but I've never tried that either. At the 3 hour point, turn off the heat and go do something for several hours.  you MUST allow the water AND can cool together. Do NOT remove the can until it's completely cooled.  If you can grab it with your bare hand, and it's not still warm, it's done cooling.  If it's even a little bit warm, go away and come back later.

Rum or Bourbon Sauce:
1/2 cup butter
1/2 cup dark brown sugar
2/3 cup heavy whipping cream
3 tablespoons Bourbon or Dark Rum  

Melt butter, sugar and heavy cream over low heat. Stir constantly until sugar is completely dissolved. allow to simmer for 5 to 7 minutes.  Remove from heat and SLOWLY add the bourbon/rum. Stir completely. Serve warm.  (you can make this without the heavy cream it is just a little runnier).

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