QUICK DULCE DE LECHE
Ready in just 10 minutes! Serve with Roasted Apricots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1/4 cup
Number Of Ingredients 2
Steps:
- In a small saucepan, combine the milk and sugar and cook over medium heat until reduced by half, about 10 minutes. The mixture will turn the color of peanut shells.
DULCE DE LECHE
The name of this caramel-like confection, from Argentina and Uruguay, loosely translates to "milk candy." In a traditional process, sugar and milk are cooked over low heat for hours, until the mixture becomes thick and golden, but you can make your own in under an hour. Use it to make our Pumpkin Bread Pudding.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a medium saucepan, bring milk, sugar, and salt to a simmer over medium. Remove from heat and whisk in baking soda (mixture will foam). Return to a simmer and cook over low, stirring occasionally and skimming off any foam, until sauce is deep golden brown and lightly coats a spoon, 45 minutes to 1 hour. Pour through a fine-mesh sieve into a heatproof bowl. To store, let cool and refrigerate in an airtight container, up to 2 weeks.
Nutrition Facts : Calories 127 g, Fat 3 g, Protein 3 g
DULCE DE LECHE BLONDIES
Heaven in a pan...from The Cookie Cookbook. Edited 2-3-08 to add using foil and greasing the foil, or use non stick foil to line the pan, and to GENTLY SPOON the caramel mixture onto the bottom layer.
Provided by MakeMineCadburys
Categories Bar Cookie
Time 58m
Yield 3 dozen bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Foil AND grease (or use non-stick foil) a 13x9 baking pan. Sift flour, baking soda and salt into medium bowl.
- Beat butter and brown sugar in large bowl until creamy. Add eggs and vanilla; beat until smooth. Gradually stir in flour mixture Spread half of batter in prepared pan. Bake 8 minues; cool 5 minutes on wire rack.
- Meanwhile, melt caramels and evaporated milk in nonstick saucepan over very low heat. Reserving 2 tablespoonfuls for drizzle, GENTLY SPOON remaining caramel mixture over baked layer in pan. Drop tablespoonfuls of remaining batter over caramel layer, swirl slightly with knife.
- Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into squares. Reheat reserved caramel, if necessary; drizzle over bars.
Nutrition Facts : Calories 1739.1, Fat 79.4, SaturatedFat 45.2, Cholesterol 325.1, Sodium 2076.3, Carbohydrate 241.6, Fiber 2.2, Sugar 158, Protein 22.4
CARAMEL SNICKERDOODLE BARS
What did I do when I couldn't decide between two of my favorite desserts? Combined them! This snickerdoodle-blondie hybrid is even better with my other favorite ingredient: caramel. Great treats that everyone will love. Refrigerate leftovers.
Provided by Shane
Categories Desserts Cookies Snickerdoodle Recipes
Time 2h15m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving a 1-inch overhang over each side.
- Combine brown sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
- Whisk flour, baking powder, and salt together in a separate bowl. Beat flour mixture gradually into the creamed butter mixture until batter is combined. Spread batter in the bottom of the lined baking pan.
- Mix white sugar and cinnamon together in a small bowl. Sprinkle 2 tablespoons of the cinnamon sugar over the batter.
- Bake in the preheated oven until edges are light brown, 25 to 30 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
- Spread dulce de leche over cooled crust.
- Combine white chocolate, heavy cream, and light corn syrup in a small saucepan. Cook and stir over low heat until smooth, about 5 minutes. Let cool slightly, about 5 minutes.
- Spread white chocolate mixture over dulce de leche. Sprinkle remaining cinnamon sugar on top. Cover baking pan and refrigerate until firm, at least 1 hour.
- Lift out of the baking pan using the parchment paper ends. Cut into bars.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 59.1 g, Cholesterol 47.4 mg, Fat 15.6 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.5 g, Sodium 282.8 mg, Sugar 43.2 g
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- Preheat oven to 350°F. Lightly grease a 8x8- inch baking pan with cooking spray and then line with parchment paper.
- In a large bowl of a stand mixer, cream together butter and sugar. Mix in eggs and vanilla, followed by salt, baking powder, cinnamon, and flour. Mix until smooth. Pour half of the blondie batter and smooth into an even layer in prepared baking pan. Spoon dulce de leche onto layered batter; then, spoon and smooth the remaining blondie batter on top.
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- Preheat the oven to 325 F with a rack in the middle of the oven (or 2 racks* in the top and bottom thirds of the oven--it depends on whether you have 1 or 2 madeleine pans).
- Melt 2 tablespoons of butter and brush it generously into 24 molds (or brush half of it into 12 molds and plan to do it again inbetween batches*). Do not cheat and use cookie spray here--I am completely convinced that using butter is part of what makes these so good.
- Place the 12 tablespoons of butter and the sugar into a microwave-safe bowl (preferably a medium-large one) and microwave on low power for 1-2 minutes to melt completely. When it has melted, whisk it smooth and then whisk in the dulce de leche. Set aside to cool for a few minutes.
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