Yes, that’s right. Dulce de leche. AND malt. Tastebuds almost overloaded just reading the recipe.
And again making me laugh. They talk about where you can get dulce de leche, “but if you’re a real go-getter, you can make your own by boiling an unopened can of condensed milk for 3 hours. Just make sure to keep it completely submerged in the water. If you don’t, it will explode. Trust us on that one.” Ah, the voice of experience.
I’d seen in some other recipe about using a crock pot to do this, so I’d made 3 cans, and was thus pretty excited to see that the boys had a recipe that I could use some of it. I may have let it go a bit long, as it’s more like a spread, not pourable any more. Maybe I’ll get a store bought can one of these days and see what that consistency is like.
Almost too much. Super soft and smooth cause of all the sugar. Verging on too sweet. Yeah, I know, me saying that. But yeah, love the flavors. Maybe I need to eat it with potato chips or beef jerky.