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This is my recipe for Café du Leche Snicker doodles.
I got onto the Dulce de Leche bandwagon a little late but I'm catching up for lost time. There are variations of how Dulce de Leche is made, here I’m focusing on the home style method where a can of condensed sweetened milk is boiled for a period of time until carmelization and the Maillard reaction has occurred in the can. The resulting life changing caramel is then stuffed into Snicker Doodle dough and rolled in a sugar/espresso mixture where upon hitting the oven it develops a candy crust. You have to try this recipe, aside from long cooking time of the Dulce de Leche you can whip this recipe up and have a tray of them cooking in the oven in under 15 minutes. You could always cheat and buy a commercially made bottle of Dulce de Leche if low on time. The classic Snicker Doodle is rolled in a cinnamon sugar mix that also tastes good with this recipe, but the espresso really ramps up the flavours. If you have little ones who may not be keen on the caffeine jolt, roll a couple in cinnamon sugar for them.
Please make sure to vote for me if you like this recipe, or at least rank me or leave a comment. This lets me know how I'm doing, Thanks, Iminthebathroom
I got onto the Dulce de Leche bandwagon a little late but I'm catching up for lost time. There are variations of how Dulce de Leche is made, here I’m focusing on the home style method where a can of condensed sweetened milk is boiled for a period of time until carmelization and the Maillard reaction has occurred in the can. The resulting life changing caramel is then stuffed into Snicker Doodle dough and rolled in a sugar/espresso mixture where upon hitting the oven it develops a candy crust. You have to try this recipe, aside from long cooking time of the Dulce de Leche you can whip this recipe up and have a tray of them cooking in the oven in under 15 minutes. You could always cheat and buy a commercially made bottle of Dulce de Leche if low on time. The classic Snicker Doodle is rolled in a cinnamon sugar mix that also tastes good with this recipe, but the espresso really ramps up the flavours. If you have little ones who may not be keen on the caffeine jolt, roll a couple in cinnamon sugar for them.
Please make sure to vote for me if you like this recipe, or at least rank me or leave a comment. This lets me know how I'm doing, Thanks, Iminthebathroom
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Signing UpStep 1Ingredients
Stuff you need
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 cup salted butter, yes SALTED
- Seeds from 1 split vanilla bean
- 1 3/4 cups sugar, plus more if needed
- 1 tablespoon of super finely ground espresso, plus more if needed
- 2 large eggs
- 1 can of prepared Dulce de Leche, recipe to follow
- Parchment paper or a silpad
- Cookie sheet
- Mixing bowls, whisk or electric beater and other kitchen stuff like an oven preheated to 400 degrees
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CARAMELIZATION METHODS
OVEN METHOD: Pour 1 can sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425°F for 1 1/2 hours or until thick and caramel-colored. Beat until smooth.
STOVETOP METHOD: Pour 1 can sweetened condensed milk, into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel-colored. Beat until smooth.
MICROWAVE METHOD: Pour 1 can sweetened condensed milk into 2-quart glass measure. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 12 to 18 minutes or until very thick and caramel-colored, stirring briskly every 2 minutes until smooth.
CAUTION: NEVER HEAT UNOPENED CAN.
The condensed sweetened milk boils at much higher temperature than plain water, because of all the dissolved sugar and milk solids. So the pressure inside the can even if you boil it hard will be less than atmospheric pressure. Therefore the can will no way burst or even swell.
If you let the water boil away and the can is heated on the fire, of course eventually it will explode; you don’t want to do that!
The myth that the can explodes and the alleged need to open the can and heat it in a pan or whatever was probably created by lawyers working for condensed milk companies. Have no fear.
This topic has been discussed much elsewhere, and I have made the stuff often. I like to boil it about 4 hours to get a thick and fully flavored product. One test showed 12 hours is just too much.
You can also make this by adding some baking soda, which makes the Malliard reaction go quicker. Some say using fresh milk, sugar and baking soda makes a better product. I say plain old condensed milk boiled in the can is inexpensive, easy, and tasty!