Wednesday, October 20, 2010

Dulce de leche

My apologies for not having posted this recipe earlier, I was going through the blog when I realized I had posted the apple cinnamon upside down cake  with Dulce de leche but completely forgot posting the recipe for Dulce de leche J  so here it goes….

Oh but before I tell you how to make it (which is actually a cakewalk..really) here is the story behind the world's most popular caramel confection.

Dulce de leche (dool-say deh lay-chay) means "milk candy," and it's basically a thick caramel-like syrup made from slowly cooking milk and sugar.
Legend has it that a maid was making "lechada," a traditional boiled milk and sugar drink, and she forgot all about it. A few hours later she returned to find the pot bubbling with a thick caramel-coloured syrup…dulce de leche was

I don’t know if the story was true or not, but with so much of hoopla around it had to try making it.
I found a lot of recipes when I googled it and decided to try the condensed milk version because it sounded very simple and also because I was very curious to find out how a can of condensed milk could morph into something so exotic J


1 can sweetened condensed milk

1.       Place the can of condensed milk in a large saucepan that extends at least several inches over the top of the can. Fill the saucepan with water, being sure to cover the top of the milk can completely.
2.       Place the saucepan over medium heat and allow it to boil for 3 hours. Check the water level every 30 minutes, and add additional water when necessary to ensure that the can is always fully covered with water. It is very important that the can remain immersed in water, otherwise it could explode.
3.       3. After 3 hours of continuous simmering, carefully remove the can from the heat. Allow it to cool at room temperature.
4.       Once the can is completely cool, remove the lid & serve or use as per desire

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