Dulce de Leche
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This recipe makes 20 2 tbsp (25 mL) servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp (25 mL) : about | - |
| cal | 107 |
| pro | 4 g |
| total fat | 1 g |
| sat. fat | 1 g |
| carb | 19 g |
| fibre | 0 g |
| chol | 5 mg |
| sodium | 104 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 1 |
| vit A | 4 |
| vit C | 7 |
| folate | 2 |
Meaning “sweet milk” in Spanish, this is made from milk mixed with caramel. It's delicious over almost everything.
Ingredients
- 2 cans (each 385 mL) 2% evaporated milk
- 1-1/4 cups milk
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1 cup granulated sugar
Preparation
In large heavy saucepan, bring evaporated milk and 3/4 cup (175 mL) of the milk to boil. In bowl, whisk together remaining milk, cornstarch and baking soda; pour into boiling milk mixture. Reduce heat to low; simmer, stirring occasionally while making caramel.
Meanwhile, in large stockpot, stir sugar with 3/4 cup (175 mL) water over medium heat until dissolved, brushing down side of saucepan with brush dipped in cold water. Bring to boil; boil, without stirring but brushing down side of pan often, until light golden brown, about 15 minutes. Remove caramel from heat.
Averting face, slowly pour milk mixture through sieve into caramel; whisk vigorously until caramel is dissolved. Return to heat; simmer, stirring occasionally, until dark golden and thick enough to coat back of wooden spoon, 1 to 1-1/2 hours.
To remove any lumps, pour through fine sieve into decorative jar or airtight container. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 month; rewarm to liquefy.)
Meanwhile, in large stockpot, stir sugar with 3/4 cup (175 mL) water over medium heat until dissolved, brushing down side of saucepan with brush dipped in cold water. Bring to boil; boil, without stirring but brushing down side of pan often, until light golden brown, about 15 minutes. Remove caramel from heat.
Averting face, slowly pour milk mixture through sieve into caramel; whisk vigorously until caramel is dissolved. Return to heat; simmer, stirring occasionally, until dark golden and thick enough to coat back of wooden spoon, 1 to 1-1/2 hours.
To remove any lumps, pour through fine sieve into decorative jar or airtight container. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 month; rewarm to liquefy.)
Source : Canadian Living Magazine: January 2010
- Keywords : Condiments/sauces; Milk; Sugar; Boil; Make-Ahead;
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