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Dulce de Leche

By The Canadian Living Test Kitchen

Tested till perfect

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Dulce de Leche

This recipe makes 20 2 tbsp (25 mL) servings

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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.)

Source : Canadian Living Magazine: January 2010

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