One of my favorite Fall traditions is apple and pumpkin picking and this past October was no different. But when some of our apples went uneaten, I had to save them, so I sliced them up and sautéed them in butter, then stuck them in the freezer for a moment of brilliance.
Then, I came across this recipe for homemade Dulce de Leche. Yum! Tasty and I get to use the crock pot GK and I received from SB for our wedding! I did not grow up using a crock pot, but thanks to my Midwesterners, I’ve learned it’s a handy gadget to have in the kitchen.
Now, if I were to make it again, I would not cook the condensed milk for the full 8 hours, because I prefer my dulce de leche more syrupy than jammy.
Apples and milk caramel are a match made in heaven and there are dozens of ways to put them together, I chose cake…pound cake. Pound cake gets it’s name from the original recipe, which used a pound each of flour, sugar, eggs and butter. Thank goodness I did not use that much, but I went to the Queen of Butter, Ms. Paula Dean, for a pound cake recipe.
Then I added 2 tsps. of cinnamon, some walnuts, the apples and dulce de leche and VOILA! Pure decadence warm with vanilla ice cream… Sorry, I don’t have a finished picture, it went too quickly to capture!
Buffalo District 