Watch F&W's Justin Chapple demonstrate chef Richard Blais's easy shortcut for dulce de leche.
I'm Justin Chapel from Food & Wine's test kitchen, and I'm at the Food & Wine Classic in Aspen, hitting up my favorite chefs for their mad genius tips. That is mad genius! I am with Richard Blaze, Top Chef All-Stars champion. You use such incredible cooking techniques. But what I wanna know is do you have one that everyone can use at home? yes I'm usually thinking outside the box, but for this tip I'm thinking inside of the can. Sweetened condensed milk cooked in the can turns into dulce de leche. What? It's mad genius? You don't even take it out of the can. That is incredible. I can't wait to get back to the test kitchen and check it out for myself. [BLANK_AUDIO] Richard's tip has been around a long time. But some people don't know about it. And it truly is mad genius. What we're gonna do is start with a can of sweetened condensed milk. And just to show you what it looks like in the beginning, I'm gonna pour a little into this bowl. It looks delicious now, but just wait. All you've got to do is take a sealed can of sweetened condensed milk And you're going to lower it into a pot of simmering water. You're gonna wanna gently simmer it for about two hours. [MUSIC] I've let this condensed milk cook for two hours. I took it out of the water and I let it cool completely, and now the magic. I'm gonna use a can opener and open the can. [MUSIC] Holy moly. Look at that. Oh my gosh. It's thick and it's caramelly and just delicious. And the best part is eating it. Now, I love to eat it on crispy toast. Take a little spoonful and smear it across. People spend upwards of $10 on this stuff and I made it for a fraction of the cost. It's like a mash up of breakfast and dessert. That's some good dulce de leche. This is mad genius. [BLANK_AUDIO]