A while back I mentioned in a post that if someone suggesting a recipe for me to make, I’d probably do it. The only person to put something out there was Marce of Pip in the City. She blogs from
Where on earth did it go? I got down on my hands and knees to search for the escapee and found him hiding under the stove. Not only was he under the stove, but he’d gotten himself far enough back that I couldn’t reach him without some help. A wooden spoon was perfect for the job. As I lay flat out on the kitchen floor, trying to scoot a grape out from under the stove with my spoon, I suddenly heard an unfortunately familiar sound: The sound of milk bubbling up over the top of the pot and scorching on the stovetop. This sound is quickly followed by the smell of scorched milk. Blech. With a flick of my wrist I hit the grape with the back end of the spoon, jumped to my feet and tried to salvage my bubbling cauldron of death. Er, dulce de leche. And where did that grape go again? As I mopped the milk off the stove I quickly discovered the answer to that question. Squish. Under my foot. Well isn’t that just fantastic? One more thing to clean up. With that mess out of the way I continued with the dulce de leche recipe. It was supposed to stay on the stove for a total of 3 ½ hours, after 2 ½ hours the sauce was really dark, quite flavourful and rapidly disappearing. I felt that if I left it any longer there would be nothing left. So I poured it into a jar and began to make the cookies.
I wasn’t too sure about them either after reading the recipe, it had more cornstarch in it than any other recipe I’ve ever made. They also sounded suspiciously like a shortbread cookie and I’m not a huge fan of shortbread cookies. However, as I read further into the recipe, one of the ingredients piqued my interest:
Once the cookies were cool, I went to the fridge to retrieve the dulce de leche. I open the jar only to find that it had not thickened at all and was very much a syrup. I then returned to Marce’s blog where she informed me that if I was making alfajores it was better to use store bought dulce de leche because the homemade stuff would be too thin. Hmph. My homemade version was delicious, but thin. Perfect over ice cream, but thin. And so, despite the fact that Marce herself had told me that the dulce de leche would be thin, I was convinced that it would thicken up if I just gave it some time. I put it in the fridge and left it there overnight. Come morning it was still a syrup. Desperate times call for desperate measures. I poured the contents of the jar back into a sauce pan and set it over low heat for FIVE hours. Take that dulce de leche! I then scraped the measly contents back into the jar. This time around it only filled the jar half way, where did it all go? After all of my efforts, I have a ridiculous number of cookies and only enough dulce de leche to sandwich a few of them. Once again, although the dulce de leche thickened up a little bit, I didn’t let it cool completely so it still wasn’t as thick as I would have liked. At this point my patience had completely run out so I spooned the dulce de leche over my cookies and tried to ignore the fact that it immediately dribbled out the side.
If I had of listened to Marce, I wouldn’t have this problem. But I’m stubborn and I didn’t listen to Marce. I’m glad I made the alfajores though, I love trying new things. I don’t think I’ll be making dulce de leche again anytime soon, but it was worth a shot. Thanks for the recipes Marce! If anyone else is feeling adventurous you can see the recipe for alfajores here, and dulce de leche here.
** Edited to add: The alfajores really are delicious! The ones I ate with my dulce de leche were amazing. I just wasn't able to produce enough of it!