Today in Cambridge our family gained another graduate! My older sister, Cynthia’s, daughter Elizabeth received her MBA. We weren’t able to be at the receptions, parties and ceremony but I can envision her tossing her blond hair back, laughing and accepting compliments and attentions with a grace she’s always had. Through her bewitching, Audrey Hepburn eyes she sees the world differently than we mortals. She’s an achiever, strong in will and character. I think her main attribute is she never looks back. Oh, she’ll laugh at family stories we have of her but she ain’t nevuh, EVUH going to take that fateful walk down memory lane. No, ma’am. That girl looks ahead. That’s not an easy thing to do and I admire her for it. So the following recipe is for her. Dulce de Leche. One of her favorites. And soon it will be one of yours! Two ingredients if you include the optional sprinkle of sea salt. Dulce de leche is like ooey, gooey caramel or toffee. It can be spooned over ice cream, drizzled over pound cake even layered with Nutella! This recipe is easier than falling off a log. Seriously. This is what you do. Preheat your oven to 325°. Into a Pyrex brownie or square pan pour one 14 ounce can of sweetened condensed milk. Sprinkle with a little sea salt if you want salted caramel. Cover tightly with tin foil and place in a larger pan that has been filled halfway up the sides with water. Place gently in the center of the oven and bake for 30-45 minutes. You will see it turn from white to a gorgeous, caramel brown right before your eyes. And that’s it! Just be careful taking it out of the oven. Now, won’t that change your life completely?
The Irreverent Kitchen 