2-litre pudding bowl with a double layer of cling film, leaving plenty overhanging, and make a space for the bowl in the freezer. Put the biscuits in a food processor and blitz until they resemble fine crumbs. Add the butter and 2 tbsp caramel, and bomb stick ice cream until well mixed.
Save about 3 tbsp for the top and tip the rest into the lined pudding bowl. Use the back of a spoon to press evenly over the base and up the sides of the bowl. Remove the chocolate ice cream from the freezer and allow it to soften at room temperature for 10 mins. Spoon the ice cream into the biscuit- lined bowl, packing it into the base. Spoon over the remaining caramel, spreading it to the biscuit walls.
Return to the freezer for 30 mins. Remove the caramel ice cream and allow it to soften for 10 mins. Meanwhile, tip 75g Maltesers into a bowl and lighty crush with the end of a rolling pin, leaving some chunky bits. Remove the pudding bowl from the freezer and tip in the Malteser ice cream, spreading it to completely fill the bowl, then level the top. Put the cream in a pan and heat until steaming hot but not boiling. Put the chocolate in a large bowl and pour over the cream.
Leave to stand for 1-2 mins, then stir to make a smooth ganache. Remove the pudding bowl from the freezer. Turn it onto a plate and remove the bowl and cling film. The chocolate ganache will start to set, so use a little more from the bowl to make the Maltesers stick. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
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Most of the time, people cook caramel by heating up regular or brown sugar until it turns into a smooth and creamy substance. However, you can also make caramel out of sweetened condensed milk, creating the same great sauce with a unique, extra-sweet kick. Remove the label from the can. Only use a can of condensed milk that has a sealed lid for this method: do not use a can with a pull-tab lid. There will be a fair bit of pressure building up inside the can as you boil it, and you don’t want the lid popping off. Fill the saucepan with room temperature water.
This will prevent the can from overheating and possibly exploding, and prevent the milk from burning. Place the unopened can in a medium or large saucepan. By placing the can on its side, you will prevent it from bouncing around as the water boils. Bring the water to a simmer over high heat. Check on the can every 30 minutes. Turn the can every half hour to prevent scorching. Remove the saucepan from the heat.
When two to three hours are up, remove the can with a slotted spoon or tongs and place it on a wire rack. Allow it to cool to room temperature. Don’t open the can until it has fully cooled. Open a can of sweetened condensed milk and pour the contents into the top portion.
Use a saucepan and a glass bowl if you don’t have a double boiler. Place the milk over the boiling water in the double boiler and cover with a lid. Bring it to a simmer over medium heat. Stirring occasionally, simmer for one-and-a-half to two hours, until the milk becomes thick and reaches the desired caramel color. Use aluminum foil to create a lid if you are using a saucepan and glass bowl. As it cools, whisk the dulce de leche until it is smooth and free of lumps. Allow it to cool for about 20 minutes before serving or using in a recipe.