Dulce De Leche Latin American Caramel Spread Food

DULCE DE LECHE (LATIN AMERICAN CARAMEL SPREAD)

Steps:

• Add all the ingredients to a heavy-bottomed saucepan and stir well to dissolve the sugar completely.
• Set the saucepan over medium heat and bring to a boil. Reduce heat to very low and simmer, stirring frequently, until thickened and caramelized, about 1 to 1 1/2 hours.
• Transfer to a clean glass jar and refrigerate. Will keep for 1-2 weeks.

DULCE DE LECHE

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

Steps:

• Pour two 14-ounce cans sweetened condensed milk into a 9-by-13-inch baking dish. Cover with foil and set in a large roasting pan; add enough hot water to come halfway up the sides of the dish. Bake at 425 degrees F until slightly reduced and dark amber, about 1 hour 15 minutes. (A spotted skin may form on top.) Transfer to a food processor and puree until the skin dissolves and the dulce de leche is smooth. Chill until thickened, about 1 hour.

OBLEA

Steps:

• Place the flour in a bowl and slowly add the water while stirring until it becomes a very liquid mixture (similar to pancake mix).
• In a machine to make obleas (similar to a waffle maker except that it is flat) pour in the center of the hot plate one tablespoon of the mixture, then flatten it with the other hot plate.
• Let it toast a bit, then remove the circle from the plate.
• Do the same for the next circle, and so on until the mixture is finished.
• You need two circles to make one oblea.
• Arequipe (Ariquipe):
• Combine the milk and the sugar in a large saucepan and let it simmer while constantly stirring with a wooden or heavy plastic spoon, (do not use metal as it will crystallize the milk) until you see the milk changing colour to a nice light brown. Its consistency should be thicker at that time. It needs to be stirred for about 3 to 5 hours. You have to be very patient because the stirring has to be constant so it won't stick to the pot.
• Then let it cool down before tasting or spreading it on the oblea.
• Making the oblea:
• Place one circle on a plate and spread as much arequipe as you want over it. Place another circle on top. The oblea is now ready to be eaten.
• The arequipe can also be served alone as a dessert. This is truly a delicious Colombian dessert.
• In a hurry?
• There is a faster way to make Obleas con arequipe.
• For the dough, at the supermarket buy ready-made pieces of hosts. One can of condensed milk is required for the arequipe.
• Place the unopened can of condensed milk at the bottom of large saucepan filled with water over the top of the can.
• Let it boil rapidly, and then turn the heat down, so that it boils for about 2½ hours.
• Make sure that the can is always covered with plenty of water.
• After it has finished boiling, place the pot under running cold water. When the can is cold, open it and you will see that the milk has become thick and brown.
• Follow the steps above: "Making the oblea.".