Cooking Little is a kitchen shopping and tips blog for urban dwellers and anyone who cooks in a small kitchen. Beyond the kitchen, we feature diversions such as culinary travel spots, classes and tasting events.
This desert is sensual and fancy yet it is really just milk, sugar and patience. Three or four hours of stirring seemed like too much effort when one could buy Dulce de Leche on almost any block in the city. Well, the need for thrift and some short cut instructions from Dan has changed things. Keep in mind his recipe is experimental and it may not work for larger batches. (maybe a larger pot will keep his technique intact if you double the dulce.) Use it at will on ice cream, fruit or as a cookie filling. Dan like his as caramel chews.
