| DULCE DE LECHE |
 |
One of the most decadent flavors, dulce de leche (Spanish for sweet milk) is a versatile and delicious caramel
sauce. The uses for Dulce de Leche are endless. It makes a delightful dessert spread on ladyfingers and
topped off with a dollop of whipped cream. Equally delicious is to serve it over waffles or use as a fruit dip.
Ingredients
1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda
Directions
Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat.
Bring to a simmer, stirring occasionally, until the sugar has dissolved.
Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook
uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of
the mixture.
Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a
dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through
a fine mesh strainer.
Store in the refrigerator (in a sealed container) for up to a month.
An easier recipe:
This recipe is so easy (and the end result so delicious), you'll likely be delighted just scooping it up with your
finger.
Steps:
1. Preheat oven to 400 degrees.
2. Place an opened can of sweetened condensed milk (not evaporated), with its label removed, in a large
pan filled with water. Cover the can tightly with foil. The water should almost (but not quite) reach the
top of the can. If desired, you may fix multiple cans at the same time.
3. Cover the pan with a lid and place in oven.
4. Bake for two and a half hours, carefully replacing any evaporated water as needed.
The Dulce de Leche is done when the milk has thickened into a pudding-like consistency and turned a rich,
caramel brown color. Remove the pan from the oven and allow to cool; then transfer to a tightly lidded jar or
container and refrigerate.
sauce. The uses for Dulce de Leche are endless. It makes a delightful dessert spread on ladyfingers and
topped off with a dollop of whipped cream. Equally delicious is to serve it over waffles or use as a fruit dip.
Ingredients
1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda
Directions
Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat.
Bring to a simmer, stirring occasionally, until the sugar has dissolved.
Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook
uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of
the mixture.
Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a
dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through
a fine mesh strainer.
Store in the refrigerator (in a sealed container) for up to a month.
An easier recipe:
This recipe is so easy (and the end result so delicious), you'll likely be delighted just scooping it up with your
finger.
Steps:
1. Preheat oven to 400 degrees.
2. Place an opened can of sweetened condensed milk (not evaporated), with its label removed, in a large
pan filled with water. Cover the can tightly with foil. The water should almost (but not quite) reach the
top of the can. If desired, you may fix multiple cans at the same time.
3. Cover the pan with a lid and place in oven.
4. Bake for two and a half hours, carefully replacing any evaporated water as needed.
The Dulce de Leche is done when the milk has thickened into a pudding-like consistency and turned a rich,
caramel brown color. Remove the pan from the oven and allow to cool; then transfer to a tightly lidded jar or
container and refrigerate.
