Attempted this yesterday and loved the caramel flavor, creaminess and slight salty texture. We'll be getting that one again. I loved Dib's concept of adding toffee bits. It placed in the freezer to some lovely creamy texture and never rock solid like a lot of I've made.
If you'd prefer how big your behind And also you get this to recipe get ready for lengthy walks! Wow was this ever good and that i'm not really a huge caramel fan, my DH is. And So I chose to make this recipe for him, a minimum of which was my intention-LOL! I finished up making my very own Dulce de Leche because the only kind I possibly could get in my area was by Kraft-I needed some thing authentic. In case your a new bread maker much like me DO chill this mix not less than 6 hrs before you decide to combine it with your machine, and it'll NOT setup as quickly as, say, peach frozen treats or vanilla. It's likely to look a lot more like a gentle soft serve after 30-40 minutes of churning. It creates nice within the freezer but won't be rock solid, that we like. Next time I get this to I'm likely to add toffee bits. Great Recipe-thank you for posting.
OMG, everyone get this to frozen treats! Ours is churning away, but my hubby couldn't resist tasting a few of the not-even-half-frozen (we're fifteen minutes in) mixture, also it tastes similar to the cinnamon dulce de leche Hagen Daz we've been trying to find! I put a bit more Mexican vanilla (in regards to a teaspoon) along with a tablespoon of freshly ground canela (Mexican cinnamon) inside it. Won't be adding salt or pecans (the nuts will go on the top, so that they'll be crisp). This will probably be GOOD. It's really quite simple, too.