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Thicker Dulce de Leche

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Thicker Dulce de Leche

f
fooooooood | | Sep 25, 2005 09:13 PM

I've been making dulce de leche using the boil-the-can-of-condensed-sweetened-milk method. It's coming out fairly thick (I'm boiling from three to four hours), but I'm trying to figure out a way to make it even thicker so that that it's almost a paste. I tried cooking it afterwards with a cornstarch paste for a few minutes, but it's still kind of runny.

Does anyone know how to make it thicker (so that it could be a filling in a sandwich cookie without running over the sides)?

Thanks!

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