Boiled Cans: Dulce de Leche

Caramel- that sweetly viscous treat- is something that almost everyone enjoys. On ice cream, in between layers of smooth chocolate, or snugly packed within a Sea Salt Caramel Brownie.

However, heating sugar over a hot stove and waiting for that perfect moment to remove it from heat (which is no guessing game) is too a little too exacting for my taste.

And that is why I think dulce de leche, caramel's milk-based cousin, reigns supreme. Taste-wise, the two are about the same, except dulce has a slight saltiness behind the sweet, which I prefer to caramel's unbalanced, all-around sweetness.

Now, dulce de leche is quite easy. You need two ingredients and some free time. Once finished, this tasty mixture can top muffins, brownies, pancakes, ice cream... or simply eaten with a spoon, which is my favorite.

Boiling action!

Sea Salt Caramel Brownies

It was a pretty dreary day in New York. Gray, windy and wet, the city trudged on, refusing (or at least pretending to refuse) to let the weather get it down.

I, on the other hand, succumbed. I've been pretty busy with a new job in the marketing field (my own office! Mac desktop!) as well as with my other job serving at the Noho Star and haven't made myself a priority. I hit a pretty hard wall of sheer exhaustion and lethargy, and decided that I'd take the afternoon off.

While my original plan was to lay in bed snuggling a body pillow, I came across a picture of a sea salt caramel brownie. My mouth watered and the belly quivered (as most sexual organs do). And I said to myself, "This. I want this".

15 ingredients later and a masterpiece of weight-gaining proportions was completed. I enjoyed mine with a cup of coffee, and then parceled a few in wax paper to give to my roommates and neighbors as gifts. Because nothing says 'thank you' like chocolate and caramel!

Before going into the oven: