Dulce de leche, the world’s most famous caramel. This is Argentina’s pride and there are so many recipes for how to use this in cakes, cream and toppings. Useed as it is or as an ingredient.
I had never tasted it before, but now I see that it deserves all it`s fame and glory. It is so good 🙂
A can of sweetened condensed milk is all you need. The boxes are approximately for 400 grams. There are several manufacturers of this milk, and it does not matter what brand you choose. It is no problem making more than one can of caramel at the time. If you do not opend the can, you can store it for months and months.
Fill a saucepan with hot water , remove the ettiquette from the can. Place the box in the wather, only the upper part sticking out of the water. Use a saucepan that holds about 3 liters of water, so all water do not evaporates.
When the water reaches boiling point, reduce heat to simmer.
- 2 hours for caramel sauce. Pouring consistency
- 2 hours and 30 minutes for caramel cream. Spreading consistancy.
- 3 hours and 15 minute for caramel fudge. Cutting consistancy.
Refill sauce pan every half hour with hot water.
NOTE: Do not be tempted to boil with a rolling boil. The cans gradually build up quite a pressure and can explode if not handeled carefully.
After ended cooking time , take the sause pan off the heat. Let cool for half hour before removing the cans from the wather.
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