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
Steps:
- Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.
DULCE DE LECHE MILKSHAKE
Make and share this Dulce De Leche Milkshake recipe from Food.com.
Provided by SomebodysMother
Categories Shakes
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a blender mix all ingredients together. Meanwhile, swirl caramel sauce around the rim of a glass. Pour mixture into glass and sprinkle the ground chocolate pieces on top. Enjoy!
Nutrition Facts : Calories 306.8, Fat 2.6, SaturatedFat 1.6, Cholesterol 10.2, Sodium 212.7, Carbohydrate 53.8, Fiber 0.4, Sugar 25.9, Protein 4.7
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
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