Dulce de Leche Cheesecake Bars

The whole fam really enjoyed these cheesecake bars.  I actually made them back in December and am just getting around to putting them on here- lol.  I wasn't super happy with the way the pics turned out but I'm going with them anyway.  

Dulce de Leche Cheesecake Bars

adapted from Mel's Kitchen Cafe

CRUST:

2 cups (8 ounces) graham cracker crumbs (about 16-17 rectangles)
2 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
10 tablespoons (5 ounces) butter, melted

CHEESECAKE BATTER:
3 (8-ounce) packages cream cheese, softened to room temperature
1 cup (7.5 ounces) granulated sugar
1/3 cup sour cream
1/2 cup dulce de leche 
2 teaspoons vanilla extract
3 large eggs

GLAZE:
2/3 cup dulce de leche
1 tablespoon heavy cream or whole milk

1.  Preheat the oven to 350 degrees F. Line a metal 9X13-inch pan with aluminum foil or parchment paper (for easy lifting of the bars after they cool and easier cutting). Lightly grease with nonstick cooking spray.

2.  For the graham cracker crust, combine the graham crackers, granulated sugar, and cinnamon. Add the butter and stir until the crumbs are evenly moistened. Press the crumb mixture into the bottom of the prepared pan. Bake for 10 minutes until lightly golden around the edges. Cool while mixing the cheesecake batter.

3.  With an electric mixer (stand or handheld), mix the cream cheese, granulated sugar and sour cream together until light and creamy, 1-2 minutes. Add the dulce de leche and mix until well-combined. Add the vanilla and eggs and mix until just combined (don't overmix or the cheesecake may crack while baking).

4.  Spread the cheesecake batter evenly over the crust and bake for 30-35 minutes until the edges are puffed and center is soft-set (not firm but no longer jiggly). Cool completely.

5.  In a microwave-safe bowl, add the dulce de leche and heavy cream. Heat for 20-second intervals, stirring in between, until pourable. (You can also use a small saucepan on the stove.)  Add additional milk/cream if the mixture is too thick. (The exact amount of milk/cream will depend on the brand of dulce de leche.) Spread the glaze over the cooled cheesecake. Refrigerate until chilled.

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Smiling Poo Emoji (Dulce de Leche Fudge)

I saw these on Facebook a while ago.  I thought they were so cute; I saved the recipe.  Then my son wanted these on his birthday cake (he just turned 13).  They're perfect for a 13 year old boy.  Lol.  His friends all loved the cake, and the little poos on top.  They actually taste good!  Lol!  To make them, just melt together chocolate with a can of dulce de leche.  (There's a video plus more info on the original blog page.) These were popular with all of my kids, too.  

Smiling Poo Emoji (Dulce de Leche Fudge)

adapted from Hungry Happenings

16 ounces semi-sweet chocolate chips
1 (13.4 ounce or 380g) can of Dulce de Leche
20 (1/2 inch) candy eyes
5-10 white Candy Melt Wafers

1.  Line a pan with parchment paper, wax paper, or a silicone mat.

2.  Combine the chocolate chips and Dulce de Leche in a medium (heavy) saucepan, or a double boiler.  Heat over low heat, stirring frequently until just small pieces of solid chocolate remain. Remove from heat and let sit for 3-4 minutes, then stir until melted and smooth.

3. Pour into a disposable pastry bag.  Cut off the tip and pipe out 10 big swirls of the fudge. (I got more than that.)  Immediately press two candy eyes onto each swirl.  Then cut the white candy wafers into smiles (I just cut in half) and press onto the fudge just below the eyes.

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Dulce de Leche Cupcakes

These were good and a fun little baking project one day.  I don't bake nearly as often as I used to.  I haven't make cupcakes in forever.  But I had to make these Joy the Baker Dulce de Leche ones.  The frosting on these was so soft; maybe because I used Neufchatel cheese instead of regular cream cheese.  I just stored them in the fridge, and had to be happy with melty-looking piping.

I used some canned Portuguese Dulce de Leche my friend sent me when she visited Portugal.  :) I miss getting the good Portuguese stuff.  I can only find it here in Italy in international stores. (Which is better than nothing!)

Dulce de Leche Cupcakes
adapted from Joy the Baker
yield: 2 dozen

For the Cupcakes:
3 cups all-purpose flour
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 1/2 cup buttermilk

For the Frosting:
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
3/4 cup dulce de leche, plus more for drizzling
1/4 teaspoon salt
2 to 3 cups powdered sugar

1.  Place racks in the center and upper third of the oven and preheat to 350 degrees F. Line two cupcake pans with paper or foil liners. Set aside.

2.  In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.

3.  In the bowl of an electric stand mixer fitted with a paddle attachment, add butter and sugars. Beat on medium speed until fluffy and pale brown, about 3 minutes. Stop the mixer, scrape down the sides of the bowl and add one egg. Beat on medium for one minute. Add the remaining eggs, one at a time, beating for one minute between each addition. Stop the bowl and scrape down the sides as necessary. Beat in vanilla extract.

4.  Add half of the flour mixture to the egg and butter mixture. Beat on low speed and slowly drizzle in the buttermilk. Beat until just incorporated. Stop the mixer, scrape down the bowl and add the rest of the dry ingredients. Beat on low speed until just incorporated. Remove the bowl from the stand mixer and finish incorporating with a spatula. Try not to over mix the mixture.

5.  Divide the batter between the prepared cupcake pans, filling each liner about two thirds full. Bake for 18 to 20 minutes or until a cake tester inserted in the center of one of the cakes comes out clean. Let rest in the cupcake pans before removing to a wire rack to cool completely. Cupcakes should be completely cooled before frosting.

To make the frosting:
1.  Place cream cheese in the bowl of an electric stand mixer. Beat on medium speed for about 30 seconds, until very soft and pliable. Stop the mixer, scrape down the sides of the bowl and add the butter and dulce de leche. Beat on medium speed until well incorporated. Stop the mixer and add the salt and powdered sugar. Beat on medium speed for about 3 minutes, until fluffy and lighter in color. Generously spoon frosting on top of cupcakes, or use a large frosting tip to pipe on frosting.

For garnish, heat a few spoonfuls of dulce de leche of a low flame until just pourable or in the microwave. Then  drizzle it over the cupcakes and top with a few sprinkles or some sea salt. Store the cupcakes in the fridge for an hour to chill the frosting slightly.

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Dulce de Leche Molten Lava Cakes

A few weeks ago, a FB friend pointed out a recipe for Dulce de Leche Molten Lava Cakes to me, since she knows I like Dulce de Leche (and maybe she knows I also like Lava Cakes- like these chocolate ones).   I looked up a few different recipes to find one that made enough for my fam, and went for it.  My family loved these- they're a bit sweeter than the chocolate version, but a lot less butter is used for these.  :)

The runny middle reminds me of a popular Portuguese dessert called Camel's Spit or Camel's Drool.  Lol.  But I like the texture of the cakes better than that dessert.  You'll need 6 ramekins for this recipe, all the same size. (The original recipe uses 8 ramekins, but even my 6 cakes were so tiny, I have no idea how this would work with 8.  They'd be like 1 centimeter high.)

 Dulce de Leche Molten Lava Cakes
adapted from Honest Cooking

113g (1/4 stick) butter, melted
260g (1 cup) dulce de leche, slightly warm
2 egg yolks
2 eggs
2 tbsp sugar
⅛ tsp salt
¼ tsp cinnamon
1 tsp vanilla
31g (1/4 cup) Flour

1.  Preheat oven to 425F. Butter and flour 6 ramekins and transfer to a baking sheet.  Whisk together dulce de leche and butter, set aside. Sift salt, cinnamon and flour and set aside.  Whip eggs, yolks and sugar until doubled in volume and can hold a ribbon of mixture without disappearing quickly (I used my stand mixer here).  Add dulce de leche and whip until combined. Slowly add dry ingredients and vanilla and whisk to combine. 

2.  Divide batter among the ramekins. Leave about 1 cm from the top.  Bake cakes until golden brown but still jiggle in the middle, about 10-13 minutes.  Run a knife along the edge of the ramekin to loosen and invert onto plate.  Serve immediately with whipped cream or ice cream or enjoy as is

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Salted Caramel Squares

First, Happy Back to the Future Day!  Lol.  Ok, these delicious-looking bars were in the last Penzey's Spices catalog.  The recipe is online too.  This recipe comes from an Irishman, so I guess that makes it Irish!  My layers didn't come out as clean-looking as theirs, but these were still so delicious.  I actually made these for our Canadian Thanksgiving Celebration on October 12. We had some extra kids over and most of them seemed to enjoy these, too.  My kids loved these even through they contain coconut (I didn't tell them until they were all gone.... evil laugh).

You could use a can of Dulce de Leche if you have that on hand, instead of cooking the sweetened condensed milk.  I'd melt the butter and add everything into the DDL if you do that.  I still have some cans of Portuguese DDL I brought over from the Azores, but decided to not use it for this (it's harder to find DDL in Italy... I've only seen it in international stores.

Salted Caramel Squares

adapted from Penzey's

Base:
1 Cup self-rising flour
1/2 Cup brown sugar
1 Cup shredded coconut
1/2 Cup (1 stick) butter, melted
1/4 tsp. cinnamon
pinch salt

Caramel:
1 14-oz. can sweetened condensed milk
2 TB. Lyle’s golden syrup (use half honey, half corn syrup for a sub)
1 TB. butter
1/2 tsp. pure vanilla extract

Chocolate:
16 oz. dark chocolate
1 tsp. butter
1/2- 1 tsp. coarse sea salt

1.  Preheat oven to 360°. In a large bowl, combine the flour, brown sugar, coconut, butter, cinnamon (if using) and salt. Mix well on low. Press onto an ungreased rectangular baking sheet (about 10x14; a 9x13 pan would also work), about 1/4-inch thick. Bake at 360° for 10 minutes. Remove from the oven and let cool a bit, leaving the oven on.

2.  For the caramel, combine the milk, golden syrup and butter in a small heavy saucepan. Heat over medium, stirring constantly, until big bubbles form and the mix is thickened and a light caramel color, about 8-10 minutes. Stir in the vanilla.  Pour and gently spread over the base. Return to the oven for 10 minutes. Let cool.

3.  For the chocolate, melt the chocolate and butter using a double boiler or in a glass bowl placed over a pot of boiling water. Stir until melted. Pour and spread the chocolate over the cooled caramel. Sprinkle with the sea salt. Refrigerate until the chocolate has set, about 2 hours. Cut and serve.  Tastes best at room temperature.

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Pi Day 2013!

Happy Pi Day!!  We celebrated with our usual pizza (pizza pie) and I made this new pie... a variation of this Peanut Butter Pie, using Dulce de Leche instead.  I wanted it to taste like our fave Pasteleria's Dulce de Leche tart that I like to order there sometimes.  It tasted very, very good.  I think since I did not do the gelatin, it was a little schlumpy and not very firm.  I didn't want to use Cool Whip, so I whipped my own cream and didn't bother stabilizing it.  Most of the fam loved this!

Dulce de Leche Cream Cheese Pie
adapted from here

Crust:
4 oz. Graham Crackers or Maria Cookies
1 Tablespoon vanilla sugar or regular sugar
1/4 cup salted butter, melted

1. Crush the crackers/cookies until they’re fine crumbs (food processor is good for this).  Pour melted butter and sugar over the top and stir with a fork to combine (or continue processing).  Press into pie pan and chill until filling is ready.

Filling:
1 cup heavy cream
1/4 cup powdered sugar
1 cup Dulce de Leche
1 (8-ounce) package softened cream cheese
1/4 cups powdered sugar

1.  Using a stand mixer if available, whip heavy cream and 1/4 cup powdered sugar until stiff peaks form.  In another bowl (or the same one; but remove the whipped cream first), whip the Dulce de Leche, cream cheese, and 1/4 cup powdered sugar together until smooth. 

2.  Carefully fold the whipped cream into the Dulce de Leche mixture, using a rubber spatula.  Try to not deflate the whipped cream.  Pour into the cookie pie crust; refrigerate until ready to eat.  Serve with extra Dulce de Leche on top, if desired.

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Dulce de Leche in the Crockpot

I love this method of making homemade Dulce de Leche.  Thanks to my friend over at Buen Provecho for letting me in on this method!  She is originally from Argentina so I was excited to learn her Dulce de Leche secrets.  ;)  You only need small canning jars (4 oz) and canned sweetened condensed milk.  I found that one regular (14 oz) can of sweetened condensed milk filled 3 of the jars.  So, if you are using all 12 jars for Dulce de Leche, you'll need 4 cans of sweetened condensed milk.  See, you DO use math in the real world! 

After cooking overnight in the crockpot, the sweetened condensed milk turns this lovely milky caramel color.  Cook longer time for a darker color and firmer Dulce de Leche.  I cooked from about 8pm- 10am to achieve this color.  So, fill the jars with your sweetened condensed milk, place in the crockpot (I used all 3 of my crockpots) in a single layer.  Cover with water, at least 1-2 inches, and cook on Low overnight until desired color is achieved.  The jars should self-seal in the crockpot; making these shelf-stable.  (Refrigerate after opening though.) 

Use your Dulce de Leche as a spread for toast, waffles or pancakes, or as a dip for sliced apples or pears, or use it as a topping for ice cream.  Or just eat it right out of the jar, as I did with one of them!  I opened one to taste after it came out of the crockpot, and during the course of the day, I ate the whole thing. 

Dulce de Leche in the Crockpot
from Buen Provecho

4-oz. canning jars (plus lids and rings), washed and dried
14-oz. cans of sweetened condensed milk (each can fills 3 canning jars)

1.  Decide how much Dulce de Leche you want to make.  If you only have one crockpot, you can probably only do 3-4 jars.  Each can of sweetened condensed milk will fill 3 of the jars. 

2.  Fill clean 4-oz jars with sweetened condensed milk.  Place the lids on and screw the rings on.  Place in your crockpot(s), in a single layer, with room between jars, if possible.  (Was not always possible for me to not have jars touching, but you MUST put them in a single layer; no stacking).  Cover with enough water so there is at least 1-2 inches of water above the jars. 

3.  Cook on Low for 10-12 hours, or longer, until desired color is achieved.  The darker the color, the firmer the Dulce de Leche will be.  Turn off crockpot, let jars cool a bit, and then remove them to a clean kitchen towel (with tongs, if needed).  Jars should be self-sealed now and able to be stored at room temp.  (Check to make sure they are sealed bu pushing down on lids.  Should not pop up.)  There may be a few rust spots on the tops of the lids, this is fine; while jars are still wet from the crockpot, remove the rings (not lids) and just wipe away the rust with a damp paper towel; replace rings. 

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Dulce de Leche Hot Chocolate

Here's a simple little hot chocolate recipe to warm you up this winter.  I've been wanting to make a Dulce de Leche flavored hot chocolate for a while.  The Dulce de Leche flavor wasn't quite as strong as I wanted it to be, but it was still delicious.  You can experiment with this.  I used some Dulce de Leche I bought last summer at one of the Stonewall Kitchen stores in Maine. 

Dulce de Leche Hot Chocolate
by What a Dish!
Makes 1 serving

1 cup milk (almond, cow, etc)
2 Tablespoons mini semi-sweet chocolate chips
2-3 Tablespoons Dulce de Leche

1.  In a small saucepan over medium heat, warm the milk and melt the chocolate chips.  Whisk to combine and make smooth.  Turn the heat to low and add the Dulce de Leche until desired taste is achieved.  Heat until hot (not boiling) and serve. 

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Dulce de Leche Slow Cooker Steel-Cut Oatmeal

Here's another variation on amazing slow-cooker steel cut oatmeal.  I love making different versions of this!  I based this off of the pumpkin recipe, just subbing Dulce de Leche for pumpkin and cutting out the sugar and spices.  (Cinnamon would probably be really good in here though!)  I topped servings with a small dallop of leftover Dulce de Leche (which melted right into the hot oats) and a sprinkle of sea salt.  Good times, good times!

Like the other steel-cut oat recipes I've made, I let this cook about 4-5 hours in the afternoon and when it was perfectly done, I let it cool in the crockpot for a bit and then transferred it to an airtight container and stuck it in the fridge.  Then, I just microwaved individual servings every morning.  Next up, I want to try an apple-cinnamon version a cooking friend tried. 



Dulce de Leche Slow Cooker Steel-Cut Oatmeal

adapted from this recipe

makes 4-6 servings

1 cup steel cut oats

1 12oz can evaporated milk

2 cups milk (a combo of almond & dairy is good)

1 cup water

1 cup Dulce de Leche

pinch sea salt

1/2 teaspoon vanilla extract

sea salt for garnishing, optional

1. Spray the inside of slow cooker crock with cooking spray.

2. In a large bowl, stir all ingredients together (except sea salt garnish). Pour into slow cooker. Cook on low for 4-5 hours, or until liquid is absorbed and oats are tender, but not mushy. 

3. For breakfast in the morning, just microwave individual servings; this keeps well in the fridge for a few days.  Top servings with a small amount of leftover Dulce de Leche and a sprinkle of sea salt; optional.

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Two Ingredient Dulce de Leche Ice Cream (No Ice Cream Maker Required!)

This recipe is just so good, so fun, and so easy.  It's just amazing!!  You just whip up some heavy cream, add a can of Dulce de Leche, and put it in the freezer!  You don't even use an ice cream maker for this- it's amazing.  Well, it is!  I know I said how amazing it was just a few sentences ago.  (For local readers, look for Doce de Leite by Nestle in brown-labeled cans like shown here.  It says "Cozido" in big letters and "Doce de Leite" in small letters.)

I've made this twice since discovering the recipe on Buns in my Oven.  I want to try more variations on this idea- maybe Nutella or Peanut Butter instead of Dulce de Leche.  This is such a fun idea!

Two Ingredient Dulce de Leche Ice Cream
from Buns in my Oven

1 pint (2 cups) heavy whipping cream
1 14 oz. can Dulce de Leche (or make your own)

1/2 teaspoon flaky sea salt

1.  With a stand mixer or hand mixer, whip the cream until you have soft peaks.  With the mixer still on, drop globs of dulce de leche into the bowl until it is all incorporated.  I did a few strokes by hand with a rubber spatula at the end. 

2.  Pour into a freezer-safe container & freeze for 6 hours or longer, if desired.  Serve sprinkled with a bit of optional sea salt.

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Salted Caramel Browned Butter Cookies

These were delicious!!  The nutty flavor of browned butter combined with the salted caramel flavor is just wonderful.  Don't skip the sea salt on these- I tried one without and the flavor wasn't nearly as good as with the salt.  If you don't have any kind of sea salt (it doesn't have to be fancy!), try kosher salt, but I wouldn't use plain table salt to top these, as that flavor can be too harsh. 

My butter wouldn't brown at first; it was just sizzling away without changing color.  I figured maybe there was too much butter to brown, so I poured some out, and the remaining butter seemed to brown almost instantly.  Then I just mixed all of the butter together and it was perfect. 

For the frosting, I used part Smucker's caramel ice cream topping, part squeezable Dulce de Leche.

Salted Caramel Browned Butter Cookies
adapted from Cooking Classy

1 cup salted butter, diced into cubes
2 1/4 cups all-purpose flour
2 tsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
2 tablespoons granulated sugar, for rolling cookies

1.  Heat butter in a medium saucepan over medium heat. Cook just until butter has browned, swirling occasionally (butter will go through stages- it will melt, then splatter a bit, then foam and golden bubbles will begin to appear in the center on the surface with little brown specs - this is when you want to remove it; don't burn it). Pour butter (and scrape out all of the browned butter with a rubber spatula) into a heat proof bowl. Allow butter to cool until just warm to the touch, about 20 - 25 minutes.

2.  Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. Add cooled butter, 1/2 cup granulated sugar and light-brown sugar to an electric stand mixer and mix until well blended. Add in egg, egg yolk and vanilla and mix until combine. Slowly add in dry ingredients and mix just until combined.

3.  Place 2 Tbs. sugar in a small bowl.  Scoop dough out 1 1/2 Tbsp at a time and form into balls; roll balls in sugar to evenly coat. Place sugar coated dough balls onto a Silpat lined or greased baking sheet. Using the bottom of a flat measuring cup or drinking glass gently flatten each ball to 1/2 inch, then bake in preheated oven 8-11 minutes.

4.  Allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost each cookie with Salted Caramel Frosting (recipe below) and sprinkle each cookie evenly with a small pinch of sea salt immediately following (so the salt sticks before frosting sets). Store cookies in a single layer in an airtight container.

Salted Caramel Frosting

1/4 cup + 2 Tbsp caramel sauce, caramel ice cream topping, or squeezable Dulce de Leche
1/4 cup salted butter, softened
1/2 tsp vanilla extract
2 cups powdered sugar
pinch sea salt
about 3/4 tsp coarse sea salt

1.  In a large mixing bowl, using and electric hand mixer on low speed, whip together caramel sauce, butter, vanilla and pinch salt until pale and smooth; about 1 minute.  Add in powdered sugar and mix until well blended and smooth.  Frost cooled cookies.  Use coarse sea salt to sprinkle over frosted cookies.

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Dulce de Leche Sandwich Cookies

These cookies were so, so good.  I made them a while ago and brought them to a lumpia-making party/lunch, and they were very well-received!  I used my smallest cookie scoop (a teaspoon or two, maybe?) and they turned out small, puffy, and fat.  :)  I tried my regular cookie scoop first, but they were too big and spread everywhere.  These cookies are soft but not too cakey.  Everyone loved them!

There is Dulce de Leche (sweet milk caramel) in the actual cookie dough, and then you use more for the filling.  I used one whole can and a bit of another one.  Just eat the remaining Dulce de Leche with a spoon.  :)  If you are local, do NOT try the Rio Bravo brand of Dulce de Leche, lol!  I ended up using Nestle's brand, which is what I usually use. (After trying out the cheaper Rio kind... I learned the hard way!  It was gritty and gross).   It will be called "leite condensado cozido" for "cooked sweetened condensed milk".  There's a small picture of a can at the bottom of this post.  In small letters, on the can, it does say "Doce de Leite" which is Portuguese for "Dulce de Leche". 





Dulce de Leche Sandwich Cookies
adapted from Joy the Baker

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks (8 ounces) butter, at room temperature
3/4 cup store-bought dulce de leche, plus more (a lot more!) for filling
3/4 cup packed light brown sugar
1/2 cup sugar
2 large eggs
sea salt, for sprinkling, optional

1.  Preheat oven to 350 degrees F and position a rack in the upper third of the oven. Line two baking sheets with parchment paper and set aside.

2.  In a medium bowl, whisk together the flour, baking soda and salt.  In the bowl of a stand mixer fit with a paddle attachment, beat the butter at medium speed until just softened and broken up a bit. Add the 3/4 cup dulce de leche, brown sugar and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating to incorporate.

3.  Reduce the mixer speed to low and add the dry ingredients all at once. Mix only until the flour is just incorporated. You may need to finish off the mixing with a big spatula.

4.  Spoon the dough onto the lined baking sheets using a heaping teaspoon of dough for each cookie. The dough will be soft and this might be a little messy. A small-ish cookie scoop is really nice for this.  Leave 2 inches of space between each cookie for spreading.

5.  Bake the cookies for 10 to 12 minutes. The cookies will be honey brown with a light crust, but still very soft when they come out of the oven. Let them rest on the cookie sheet for a minute or two before removing to cool.

6.  Once the cookies are cooled completely, spread them with dulce de leche and sprinkle with a bit of sea salt, if desired. Keep well wrapped for up to four days.

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White Chocolate & Dulce de Leche Fudge

What a wonderful flavor combination!!!  Two of my favorite things- dulce de leche and white chocolate combined into a delicious fudge.  When I saw this I knew I had to make it!  You just melt white chocolate, and add some dulce de leche, milk, and nuts, if desired.  I used evaporated milk, because it seems like most fudge recipes call for that as opposed to just regular milk.  I also used store-bought dulce de leche for this recipe. 

This fudge was super soft.  To cut it, I had to freeze it first.  Actually, I'm storing cut pieces in the freezer, layers separated by wax paper.  When I want a piece, I go eat one right out of the freezer- they are still soft enough to enjoy, even frozen.  :)  (And they'll stay fresh for a long time, too!)

White Chocolate & Dulce de Leche Fudge

from Diced Tomato

500 grams white chocolate
150 grams (1/2 cup) dulce de leche
80 mL (1/3 cup) milk or evaporated milk
100 g (1 cup) chopped pecans or walnuts

1. Over a double boiler (or a metal bowl placed over a pot of simmering water) melt the white chocolate, stirring constantly making sure not to burn.

2. When melted, add the dulce de leche and the milk, stir with a wisk trying your best to minimize the formation of air bubbles.

3. Remove from double boiler and fold in the pecans or walnuts.

4. Pour out onto a parchment lined 9x9 or similar sized baking dish.

5. Allow to cool overnight in refridgerator (or for 2 hours in the freezer).  After it is solid, remove to a cutting board and cut into squares.  Store in fridge or freezer.

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