It almost sounds like a fairytale and maybe it´s quite unbelievable, but in my kitchen I´ve got a dwarf…. Yes, a dwarf, nothing disgusting like cockroaches or something like that. Just a 5 inch tall golden shinning dwarf. You now might think, I already had to much of that caramel liqueur, but no, nothing like that. My new little friend found his place next to my kitchen window and joins me, while I´m turning my kitchen into a little chaos.
My mum bought him for me. He looks like a smart little guy with a passion for baking and cooking and maybe he already helped me with the one or other recipe. I´m not sure, but somethimes it feels like he´s improving my recipe, while I´m turning around to get something out of the fridge. I didn´t caught him now, but maybe one day…
My smart little dwarf with a passion for cooking and baking is still nameless, please drop me a line with nice suggestions…
vanilla caramel liqueur
(for about 4 bottles á 11 oz)
2 cans sweetened condensed milk (each can should have 14 oz)
23 oz rum
1 vanilla bean
Remove the paper labels of the condensed milk and place the unopened cans in a big cookin pot with water. The cans must be covered completly by the water. Bring water to a boil and let simmer for about 3 hours. Make sure the cans are always covered by water.
After cooking let the cans cool down for at least 40 minutes, until you open them.
Now fill the viscously and caramelized mass into a bowl, add rum and the scraped off vanilla pulp and mix with an electric mixer until everything is well combined. Fill into glass bottles.
Stored cool, the vanilla caramel liquer is durable for about 4 weeks.
Filled into pretty glass bottles this liqueur is a nice little gift for christmas…