Post by Mark on Jul 26, 2017 21:18:50 GMT
Dulce de Leche
Below are two different ways to make this delicious caramel spread: One is more classic—cooking down milk and sugar—but it requires a fair amount of attention and stirring. The other uses sweetened condensed milk and a long, though mostly unattended, time in the oven.
Ingredients
Classic method:
- 4 cups milk
- 1 1/4 cups sugar
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla
Sweetened condensed milk method: - 1 (14–ounce) can sweetened condensed milk
Preparation
Classic method:
- Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3– to 4–quart heavy saucepan.
- Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.)
- Stir in 1 teaspoon vanilla.
- Transfer to a bowl to cool.
Yield - About 1 1/2 cups
Sweetened condensed milk method: - Heat oven to 425°F (218°C) with rack in middle.
- Pour the contents of 1 (14–ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil.
- Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes.
- Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown.
- Remove pie plate from water bath and cool, uncovered.
Yield - About 1 1/2 cups
Notes: Any leftover dulce de leche will keep, refrigerated, for a couple of weeks. It is great stirred into coffee or cocoa, spread on toast, or warmed and drizzled on ice cream. Try it with peanut butter on a sandwich.