Saturday, May 31, 2008

Dulce de Leche Chocolate Squares

This recipe was the byproduct of too much chocolate left over from making truffles and seeing some leftover Dulce de Leche my husband had made a few days before. So, so easy and delicious!

Ghirardelli Dipping & Candy-Making Bar*
Dulce de Leche Filling*

Using a serrated knife, chop chocolate into as-uniform-as-possible almond-sized pieces. (Do not attempt to use chocolate chips in this recipe, as chips have an additive that gives them a higher melting point to retain their shape). Melt chocolate in double-boiler, stirring constantly, until smooth. If using microwave, melt chocolate in a microwave-safe bowl at 50% power for 30 seconds. Stir chocolate and repeat at 15-second intervals, until completely melted, being careful not to burn the chocolate.

Using either a pastry bag, squirt bottle, container with a pour spout (or my favorite - the Easy-Pour Funnel) carefully fill each cavity of a candy mold less than 1/2 full with chocolate. Using clean decorator's brush, paint the chocolate up the sides of the mold. Refrigerate until set, 5-10 minutes.

Fill a pastry bag with the Dulce de Leche filling (large round tip) and pipe a small amount of filling into each mold cavity. Add additional melted chocolate to the top of each mold cavity, sealing the Dulce de Leche inside the chocolate. Refrigerate until solid. When set, carefully pop candy out of mold.

Store in refrigerator. Serve at room temperature. For more information and step-by-step photos of this candy making process, please visit the Wilton website.

  • Melt small amount of almond bark or vanilla flavored candy coating in microwave and fill a pastry bag. Pipe designs over the top of the chocolates.
  • Lightly sprinkle with colored (in this case, gold) "Pearl Dust" for a shimmering effect.
* Please note that measurements were not observed in this recipe, because the ingredients were leftover from a different project.

Dulce de Leche Filling

Ooey, gooey, yummy caramel-like Dulce de Leche. Couldn't be easier!

1 can sweetened condensed milk

Remove label from the can. Place UNOPENED can in a deep pot of water, making sure the water is at least 3-4 inches over the top of the can. Bring water to a boil and boil steadily for 3 hours. DO NOT let the water level get below the can. It is important to keep the water level above the can, or the can could explode. It is a good idea to set a timer as a reminder to check the level and add water every 15 minutes.

After 3 hours, turn off heat and allow water to cool. Remove can and refrigerate until cold before opening can. Store in refrigerator.

Serve as fruit dip, drizzled over ice-cream, use as icing or filling, etc.

Makes 1 3/4 cups

CREDIT: This yummy treat came from my husband, Alex.