Dulce de Leche
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Meaning “sweet milk” in Spanish, this trendy Latin American delicacy is made from milk mixed with caramel and boiled until rich and gooey. It's delicious over almost everything.
Servings: 2 cups (500 mL)
Ingredients:
| 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 |
Suggested Recipes
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2 cans (each 385 mL) 2% evaporated milk
1-1/4 cups (300 mL) milk
1 tbsp (15 mL) cornstarch
1/2 tsp (2 mL) baking soda
1 cup (250 mL) 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 to prevent sticking and boiling over.
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 fine 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 for up to 6 months.)
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 fine 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 for up to 6 months.)
Source
Canadian Living Magazine: December 2006
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