MICROWAVE DULCE DE LECHE
I found this recipe at www.cookingforengineers.com. One bowl, one ingredient, fifteen minutes, and you're done! But don't forget the oven mitts. I've heard this stuff can be like napalm!
Provided by Ransomed by Fire
Categories Sauces
Time 11m
Yield 1 1/2 cup (approx.), 30 serving(s)
Number Of Ingredients 2
Steps:
- Pour sweetened condensed milk into a 1-quart microwave-safe bowl.
- Microwave on MEDIUM for two minutes.
- CAREFULLY remove from microwave and whisk. (I did this using two oven mitts to move the bowl, un-mitted my left hand to hold the whisk, and used my right hand, still in the mitt, to steady the bowl as I whisked.).
- Return to microwave and repeat, heating two minutes at a time and whisking until mixture looks curdled.
- Remove from microwave and whisk again for a dulce de leche sauce.
- For a candy texture repeat cooking and stirring one more time.
- Cool and serve.
CARAMELIZED MILK (CAJETA OR DULCE DE LECHE)
In Mexico we call this "cajeta" and it comes in jars in the supermarket, in other Latin American countries it's called "dulce de leche" and it's great on pancakes or toast. Some Mexican dessert recipes call for it, so here is how it's made.
Provided by Maty Piero
Categories Sauces
Time 28m
Yield 1 cup (aprox.)
Number Of Ingredients 2
Steps:
- Empty the sweetened condensed milk into a large microwave safe bowl.
- Microwave on medium power for two minutes and stir with a wire whisk.
- Microwave on medium power for another two minutes and stir.
- Return to the microwave for 16 to 24 minutes on medium-low power or until milk turns thick and caramel color, stirring every few minutes.
- Be careful, this will get very hot.
- Let cool and serve over pancakes, toast, etc.
Nutrition Facts : Calories 1716.7, Fat 46.5, SaturatedFat 29.3, Cholesterol 181.8, Sodium 679.2, Carbohydrate 290.9, Sugar 290.9, Protein 42.3
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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