For the dulce de leche I made my own with sweetened condensed milk or for an even easier version you can skip this step and use pre-made tinned caramel.
To make the dulce de leche:
- Place your tin of sweetened condensed milk in a cast iron pot filled with water and boil the unopened tin for 2-3 hours. Once the time is up, let the tin cool. The condensed milk will become thick and turn a medium golden colour.
- Make sure you let the tin cool completely before opening (it’s even better if left overnight) then give the contents a good stir until the mixture becomes smooth and glossy.
For the cinnamon sugar:
- Mix castor sugar and cinnamon together in a separate bowl.
To make your jaffles:
- Apply a liberal coating of butter to one side of white bread and place it face down in the jaffle iron.
- Take a large dollop of cooled caramel and place it in the centre of your bread then cover another slice of buttered bread. Make sure the butter is evenly spread on the outside of the bread other wise it will stick to the iron!
- Place the iron over the coals and cook for 3-5 minutes each side until golden brown. I like to rotate a couple of times to ensure even cooking.
- Once cooked quickly flip the cooked jaffles out of the iron, cut off any burnt crusts and dust with cinnamon sugar.
This is always massive crowd pleaser and dead set tastes just like delicious churros!!
