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Home Cooking

Thicker Dulce de Leche

fooooooood | Sep 25, 200509:13 PM     7

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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