Dulce de Leche

Earlier this week I made dulce de leche to contribute to Heidi's fiesta. Dulce de leche is a rich milk-based caramel flavored sauce. It's great on toast, fruit, ice cream, and even spoons! I enjoyed mine on homemade apricot scones, and had some left over for hubby to eat on bread. Untoasted, white sandwich bread. I have yet to convert him to whole wheat, but I will keep trying. Battles must be chosen wisely! I chose to make my dulce de leche in the oven as opposed to the often-used stove top method, and it could not have been simpler.

Dulce de Leche

1 (14 oz) can sweetened condensed milk
sea salt (optional)

Empty the condensed milk into a glass pie plate and add a little sea salt if desired. Cover tightly with foil and place in a roasting pan. Add hot water to the roasting pan to come halfway up the sides of the pie plate. Bake in a 425 degree oven for 1 hour - 1 hour 15 minutes, until caramelized. Remove from oven and let cool, then whisk until smooth. Store leftovers in the refrigerator, and microwave to warm before serving.