I used the boil in can method to make some dulce de leche and it is very very thick. Almost sliceable. I boiled it for three hours. My question is, how can I thin it out a little bit to use as filling for a cake without losing all the great flavor. I just want to use just a touch to moisten some chocolate cake layers before adding the ususual coconut pecan icing. Any tips on thinning it out a bit. Would I just scoop out a couple of heaping spoonfuls and thin with milk over the stove?