- 4 cups of Milk32 oz or 1000 ml
- One ¼ cups of Sugar10oz or 300 grams
- 1 tsp Vanilla
Confused? We know it’s hard pronouncing our recipe’s name but trust us, you will find this recipe not only different but extremely easy to make.
Dulce de leche (articulated “DOOL-see de LE-che”) is a smooth caramel sauce utilized in numerous pastries like Ice Cream, Banoffee Pie, cheesecakes, and that’s just the beginning. Furthermore, if you are wondering about its similarity to caramel sauce, we know it is what it seems. Our dulce de leche formula incorporates two straightforward techniques.
Dulce de Leche is like caramel and comes from improved milk, like dense milk. At the point when warmed, the sugar in the milk gets caramelized and changes into that sweet, brilliant earthy-colored tone with profoundly debauched flavor.
Our custom-made dulce de leche can be made two ways. The first principle utilizes sugar, milk, and a dash of vanilla. These fixings are joined in a pan, heated to the point of boiling, and afterward stewed. This interaction thickens the blend following 1 hour and thirty minutes to 1 hour and 45 minutes. Once beyond this point, mix the mixture regularly to try not to consume the milk. Be cautious and watch your skillet.
With time and an attentive gaze, you can make dulce de leche with dense milk by boiling the whole can in the center of boiling water without opening the lid.
To begin with, eliminate the label from your can, so you don’t have a watery paper circumstance in your pot. Adjust a cloth in your pot and underneath your container of condensed milk to hold it from shaking all through the following more than two hours. Fill your pot with cold water, ensuring it comes up to one inch from the pot’s highest point. Remember that water will vanish, so it is profoundly essential to watch your water levels and recharge the water when required.
On a medium-high flame, carry your water to a stew. Bring down the temperature once the time comes to keep up that stew for 2 and a half hours. You’ll yield a wonderful and smooth dulce de leche.
Be careful so as not to let yourself be vulnerable when you take out your jars! Security is fundamental. Use utensils or a stove glove to stop your can (or jars). Your dulce de leche will store for as long as a year is once done and will be extraordinary on an assortment of treats.
Its time taking but worth making!
Do not run from hard work, as it always brings greater results in the end. Making a caramel sauce, or should we call it more formally- dulce de leche recipe- takes a lot of heating time but turns out great in the end with sweet and exquisite flavor to be used with other sweet recipes. Go ahead and try it out!
To start great, make sure you have a strong, long-lasting, deep saucepan to make a time-taking recipe. Put milk and sugar together in the saucepan and keep the heat at a medium level first.
Bring the mixture to a boil once the sugar is melted. Once the boil comes, reduce the heat and keep the saucepan uncovered as you need to keep simmering it every 5 minutes occasionally.
You will see a little foam while the mixture is on boiling procedure, so simmer it n if you see it. You need to keep the mixture on heat for about 2 ½ hours, and simmering must be done gradually but continuously.
As time passes, you will see the mixture changing its color into a caramelized brown color, and it will become thicker as well. Once the form changes, you will need to simmer more often to avoid the mixture from burning.
Once the time is done, your mixture is in thick, cramal brown, removed from heat, and added in vanilla extract.
Transfer into a glass bowl to cool it quickly and use however you like.