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)?
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