Since I'm making a Banoffee Pie this weekend, I thought I would make some dulce de leche using the recent smittenkitchen.com post. I even got goat milk, which was supposed to render it sublime. I cooked the milk with sugar and a piece of vanilla bean to what I would consider to be a very light caramel color, and it's so darned hard, I think I'd need a bandsaw to serve it in a pie. I'm really upset about it.
Is there any way to rescue it? It is currently sitting hard as a rock in a stainless steel bowl. And failing that, does anyone have experience with the condensed milk version? Is it moderately pourable?