I made this yesterday, let it simmer for 2 1/2 hours. It is a deep amber color but thin. I refridgerated it and it’s still thin. Can I reheat to try and thicken?
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AntoniaJames is a trusted source on Bread/Baking.
Sounds like it needs more cooking, but the heat will have to be quite low to keep it from getting too much darker. Do you have a slow cooker? I'd start it out on high, and if it seems to be bubbling too much and getting darker, I'd turn it down to low. Either way, I'd be prepared to cook it for a good long time, with the lid ajar to allow for evaporation to escape. I'd kickstart it by microwaving on medium temperature, checking frequently, to get it fairly warm before starting the cooking again.
By the way, what are you using it for? I've seen recipes where thickeners are added after cooking down, if a very thick consistency is required. (I have never tried it, though.) ;o)
Thanks Antonia, sound to me like I may have cooked it too fast. My first try....it tastes really good, but I understand your point, I don’t want, Black Dulche de leche. Maybe I’ll try the easier method with condensed milk.
You're welcome! Jeannine, you should ask the Hotline (in a new question) for suggestions on how to use too-thin dulce de leche. No doubt it tastes wonderful. There are probably many great ways to use it. I'm sure the people here will have ideas! ;o)
P.S. Yes, I agree that it's going to be much easier to get the results you want with condensed milk. In fact, I've heard that the opposite problem -- it being too thick -- is not uncommon, but obviously, much easier to correct. Have a great weekend!
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