DULCE DE LECHE FONDUE
Choose 2 to 4 kinds of fruit--apples, bananas, dried apricots, firm-ripe pears, grapes, pineapples, strawberries. Cut fruits that discolor readily just before serving, such as apples, bananas, and pears, and brush pieces with lemon juice.
Provided by wp
Yield Makes About 1 cup; 4 servings
Number Of Ingredients 6
Steps:
- In a 10- to 12-inch nonstick frying pan over medium heat, frequently stir pecans until lightly toasted, 4 to 5 minutes; pour into a small bowl.
- In the same pan over high heat, shake and tilt sugar often until melted and amber-colored, about 3 minutes; take care not to scorch.
- Remove from heat and add whipping cream and rum (mixture foams). Return pan to medium heat and stir until caramel is dissolved and smooth; boil vigorously, stirring occasionally, until mixture thickly coats a spoon, about 10 minutes.
- Pour into a 1 1/2- to 2-cup ceramic fondue pan, other heavy metal pan, or metal chafing dish in a water bath jacket. Set over a votive candle or ignited alcohol or canned solid-fuel flame. Adjust heat to lowest setting under fondue pan, to medium under chafing dish.
- Spear fruit or cake, 1 piece at a time, on fondue forks or thin skewers (metal or wood) and swirl through dulce de leche fondue (stir across bottom frequently to prevent scorching), lift out, and let drip briefly over pan. Sprinkle bites with a few nuts, as desired.
Nutrition Facts : Calories 336, Carbohydrate 43, Cholesterol 66, Fat 19, Fiber 2, Protein 2.1, SaturatedFat 12, Sodium 22
DULCE DE LECHE FONDUE
Enjoy this delightful slow-cooked fondue made with condensed milk - perfect to serve with any dessert.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 3
Steps:
- In 1-quart slow cooker, cover and cook dulce de leche 30 minutes; stir. Cook about 30 minutes longer or until thoroughly heated.
- Stir in rum until smooth. (Stir in additional rum or milk for a thinner fondue.) Unplug slow cooker before serving. Serve with dippers.
Nutrition Facts : Calories 260, Carbohydrate 42 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 36 g, TransFat 1/2 g
DULCE DE LECHE
Dulce de leche is a caramel-like spreadable topping, made from various kinds of milk and sugar, for toast or desserts from Latin countries. In Columbia they use goat's milk and call it Cajeta where as in Cuba they use cow's milk. In Mexico they use the method here. In the Caribbean they add vinegar, which curdles the milk and gives the dulce de leche a drier, more crumbly texture, so it is less spreadable and used as more of a filling.
Provided by Food Network
Time 4h31m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Equipment: Fondue pot; fondue forks or wooden or metal skewers
- Make the Fondue: Remove label from the cans. Stand the cans in a saucepan and add water to cover. (Note: Do NOT open or puncture the can in any way prior to cooking.) Bring the water to a gentle simmer and keep it there for 3 hours, adding water as needed to keep the cans submerged.
- Allow the cans to cool before opening. The milk will have transformed into a smooth, creamy, caramel-colored sauce, dulce de leche! Pour into a warmed fondue pot and serve with assorted dippers and fondue forks.
DULCE DE LECHE FONDUE
Creamy, caramel, fondue clings to cake or fruit pieces. For Valentine's Day I like to dip small heart shaped marshmallows and cookies and sprinkle with red, pink, and white jimmies!
Provided by Fab FruGALS
Categories Desserts
Time 50m
Number Of Ingredients 5
Steps:
- In a non-stick frying pan over medium heat, frequently stir pecans until lightly toasted, 4 to 5 minutes; pour into a small bowl.
- In the same pan over medium-high heat, shake and tilt sugar often until melted and amber-colored, about 3 minutes; take care not to scorch.
- Remove from heat and add whipping cream. Return pan to medium heat and stir until caramel is dissolved and smooth; boil vigorously, stirring occasionally, until mixture thickly coats a spoon, about 10 minutes.
- Pour into a 1-1/2 to 2 cup ceramic fondue pan, other heavy metal pan, or metal chafing dish in a water bath jacket. Set over a votive candle or ignited alcohol or canned solid-fuel flame. Adjust heat to lowest setting under fondue pan, to medium under chafing dish.
- Spear fruit or cake, 1 piece at a time, on fondue forks or thin skewers, (metal or wood) and swirl through dulce de leche fondue, lift out, and let drip briefly over pan. Sprinkle bites with a few nuts, as desired.
Nutrition Facts : Calories 574 kcal, Carbohydrate 72 g, Protein 5 g, Fat 32 g, Sodium 190 mg, Fiber 4 g, Sugar 56 g, ServingSize 1 serving
DULCE DE LECHE FONDUE
This sweet milk caramel fondue is a great substitute for the well known chocolate fondue
Provided by Andrea
Categories Dessert
Number Of Ingredients 5
Steps:
- Peel and slice bananas (around 1/2 inch - 1,5cm thick).
- Peel and cut apples in wedges or cubes (around 1/2 inch - 1,5cm cubes).
- Mix lemon/lime juice with apples.
- In a saucepan mix dulce de leche and heavy cream. Bring it to a light boil and serve immediately.
Nutrition Facts : Calories 255 kcal, Carbohydrate 53 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 9 mg, Fiber 7 g, Sugar 32 g, ServingSize 1 serving
HOW TO MAKE DULCE DE LECHE
This is basically sweet, caramelized milk. It's so easy and so delicious. I like it better than caramel sauce on anything you'd use caramel sauce, such as on ice cream, toast, cookies, cakes, brownies, or to pour on people.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 3h5m
Yield 8
Number Of Ingredients 3
Steps:
- Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.
- Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.
- Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 26.7 g, Cholesterol 16.7 mg, Fat 4.3 g, Protein 3.9 g, SaturatedFat 2.7 g, Sodium 64.9 mg, Sugar 26.7 g
DULCE DE LECHE
There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.
Provided by Food Network
Categories dessert
Time 4h5m
Yield about 1 1/4 cups
Number Of Ingredients 1
Steps:
- For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
- For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
- Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.
GODIVA CHOCOLATE CARAMEL DULCE DE LECHE FONDUE
Make and share this Godiva Chocolate Caramel Dulce De Leche Fondue recipe from Food.com.
Provided by mariposa13
Categories Dessert
Time 1h40m
Yield 2-3 cups
Number Of Ingredients 10
Steps:
- Make the dulce de leche:.
- Pour sweetened condensed milk into top of double boiler. Place over boiling water. Turn heat to low and simmer 1 1/2 hours or until thick and caramel-colored, stirring occasionally.
- Whisk until smooth. Keep warm.
- Make the chocolate caramel cream:.
- Heat sugar and water in small saucepan. Bring mixture to a boil. Cook without stirring until syrup becomes caramel color. Remove from heat and gradually stir in heavy cream.
- Return to heat and stir until syrup is dissolved. Remove from heat.
- Break up chocolate and add to cream mixture. Let stand 1 minute. Whisk until smooth. Gradually stir in butter and salt.
- To serve: Whisk warm dulce de leche into chocolate caramel cream until smooth. Pour into fondue pot to keep warm. Serve with fruit, pound cake cubes and/or Godiva demitasse pieces. Makes about 2 1/2 cups.
DULCE DE LECHE - FUDGE-LIKE VANILLA CARAMEL - IT'S SINFULLY WOND
Good thing Eve didn't have this to dip her apple into or we'd be in a lot of trouble. This is Sinfully, yummy, rich, dreamy & creamy. Great for GODDESS parties! Use to dip rims of martini glasses, top your favorite ice cream. Or if with your favorite someone use as body paint. Caramel is a passion in Argentina, where dulce de leche is originated. This is made in an entirely different manner, then we are used to. Sweet milk (sweetened, condensed milk) is simmered until it becomes thick and golden brown. The resulting caramel has a sweet, milky flavor and a thick, fudge-like texture. This is what dulce de leche ice cream is all about. Try caramel cheesecake. Or use like a fondue by dipping cookies or fruit into it. It's time consuming but very easy. Can be made plain or flavored with vanilla bean (you can see the specks of beans in the pictures) or citrus zest. Try instant coffee/espresso, chocolate, coconut endless possibilities.
Provided by Rita1652
Categories Sauces
Time 2h5m
Yield 10-15 serving(s)
Number Of Ingredients 3
Steps:
- Heat to water in simmer in a double boiler.
- Place sweetened, condensed milk and flavoring in the top of a double boiler and cook for about two hours yes 2 hours , stirring every five minutes. It would be good to set a cooking timer to remind you when to return to the kitchen and stir.
Nutrition Facts : Calories 254.8, Fat 6.9, SaturatedFat 4.4, Cholesterol 27, Sodium 100.8, Carbohydrate 43.2, Sugar 43.2, Protein 6.3
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