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Although time-consuming, this makes a wonderful
topping for vanilla ice cream, custards, cakes and even fruit.
It is so tempting you'll want to eat it straight from the pan!
Dulce de Leche -
Sweet Milk Sauce
- 1 (14-ounce) can of condensed milk
1 (12-ounce) can of evaporated milk
1/2 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon corn syrup
1 teaspoon vanilla extract
- Place the evaporated milk and the condensed
milk in a heavy saucepan. Add the baking soda, and salt.
- Cook and stir constantly (mixture will
scorch easily, so don't walk away!) over medium low heat (adjust
heat so that the mixture stays just barely at a simmer). Cook
and stir until the mixture is very thick, about 30 to 45 minutes.
(To test: Lift the spoon out of the pot and drizzle some of the
caramel over the surface. If it forms a ribbon that does not
disappear after 10 seconds or so, it is ready. Also check by
dragging the spoon along the bottom of the pot. You should be
able to see the bottom of the pot for a few seconds before the
thickened mixture closes in on itself and covers the bottom.)
- Remove from heat and let cool for 5 minutes.
Stir in the vanilla and corn syrup.
- Let cool completely. Store, covered, in
refrigerator.
Makes about 1 1/2 cups sauce.
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