SUBSTITUTE FOR DULCE DE LECHE RECIPES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In 1-quart saucepan, heat butter over medium heat 4 to 6 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes.
• In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving. Store loosely covered in refrigerator.

Steps:

• Peel the label off the can (or cans!) of sweetened condensed milk, place it in a pot or large saucepan, and cover it with water by 1 to 2 inches. Bring it to a very gentle boil, then reduce the heat to LOW, so that the water has a nice slow simmer. NOTE: Solid cans (without tab lids) are preferred.***VERY IMPORTANT: Watch the water level and add water if the level of water falls below the top of the cans. Very important to keep a watch on the water level!Simmer the can(s) for 2 to 2 1/2 hours for a lighter golden dulce de leche. Simmer it/them for 3 1/2 hours for a deeper color and flavor. (Using tongs, VERY CAREFULLY turn over the cans halfway through the simmering process.)After the simmering time, turn off the heat and allow the cans to come to room temperature. ***IMPORTANT: Do not open the cans while they are still hot! Let them cool completely before opening.Open the cans, stir the dulce de leche, transfer it to mason jars, and store it in the fridge for up to 1 month.