HOMEMADE DULCE DE LECHE
Condensed milk gets transformed into a rich, decadent sauce that can be enjoyed on its own or in combination with other desserts. Enjoyed throughout Latin America, this streamlined version relies on just one ingredient and a few simple steps.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield About 2 cups
Number Of Ingredients 0
Steps:
- Pour two 14-ounce cans sweetened condensed milk into a 9-by-13-inch baking dish. Cover with foil and set in a roasting pan; add enough hot water to come halfway up the sides of the dish. Bake at 425 degrees F until thick and dark amber, about 1 hour 15 minutes. Transfer to a food processor and puree until smooth. Refrigerate until thickened, 1 hour. (Makes about 2 cups.)
DULCE DE LECHE
Steps:
- Combine ingredients in a large heavy saucepan. Place over medium heat and cook without stirring until mixture boils, 15 to 20 minutes. Briefly remove from heat.
- Reduce heat to low and cook, stirring frequently with a wooden spoon, 45 minutes to one hour. When mixture becomes a caramel color and is thick enough that you can see the bottom of the pan as you stir, remove it from heat. Use at room temperature or cover and refrigerate.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 1 gram, Carbohydrate 56 grams, Fat 4 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 56 grams
DULCE DE LECHE
This is a typical sweet from Argentina. You can eat it alone, use it to fill cakes, or serve over bananas, ice-cream or any other dessert!
Provided by JUALONSO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h15m
Yield 32
Number Of Ingredients 4
Steps:
- In a large saucepan, bring milk to a boil over medium-high heat. Remove from heat and strain through cheesecloth. Return to pan.
- Cut vanilla bean in half and pour the seeds in the milk. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved. Just as the milk mixture begins to boil, stir in the baking soda. Reduce the heat to medium, stirring constantly until mixture thickens. When a wooden spoon drawn through the mixture leaves the bottom of the pan visible, and the mixture is light brown in color, remove the pan from the heat.
- Place the pan in an ice bath and stir constantly until dulce de leche is cold. Store in airtight container in refrigerator. Pour into sterile jars, and store in the refrigerator.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 34.2 g, Cholesterol 9.7 mg, Fat 2.4 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 89 mg, Sugar 34.2 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.
DULCE DE LECHE
This rich, creamy caramel sauce is a great way to level up your favourite desserts. It's easy to make and tastes heavenly - try it drizzled over vanilla ice cream
Provided by Charlotte Pike
Categories Condiment, Dessert
Time 25m
Yield Makes around 450 ml
Number Of Ingredients 4
Steps:
- Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
- When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
- Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.
Nutrition Facts : Calories 52 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.05 milligram of sodium
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