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Recipe of the Week: Dulce de Leche

Desserts! Desserts! Desserts!

This year I told myself I’m going to learn how to make more desserts.  Recently I went to a spanish restaurant for my mother’s birthday and as a treat they surprised her with a cake topped with Dulce de Leche.  When I tell you I got my entire life, man! Found on Epicurious, I thought I’d share with all of you a simple recipe for this delectable spread.  The website shows you two different ways to make the classic topping.  You can use this spead as a topping on a cake, ice cream, or a dipping sauce for fruits.  Try either method based off your preferences and let us know how it turned out.





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


Classic menthod:

  1. Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3– to 4–quart heavy saucepan.
  2. 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.)
  3. Stir in 1 teaspoon vanilla.
  4. Transfer to a bowl to cool. Makes about 1 1/2 cups.

Sweetened condensed milk method:

  1. Heat oven to 425°F with rack in middle.
  2. Pour the contents of 1 (14–ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil.
  3. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate.
  4. Bake milk in middle of oven 45 minutes.
  5. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown.
  6. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.
About A.Nikk (185 Articles)
I love food and social media

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