1 of 5 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (79g) Recipe makes 10 servings The following items or measurements are not included below: 1/2 vanilla beans |
||
| Calories 254 | ||
| Calories from Fat 62 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.9g | 10% | |
| Saturated Fat 4.4g | 21% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 26mg | 8% | |
| Sodium 100mg | 4% | |
| Potassium 294mg | 8% | |
| Total Carbohydrate 43.2g | 14% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 43.2g | ||
| Protein 6.3g | 12% | |
Dulce De Leche - Fudge-Like Vanilla Caramel - It's Sinfully Wond
By: ~Rita~
Good thing Eve didn't have this to dip her apple into or we'd be in a lot of trouble. This is Sinfully, yummy, rich, dreamy & creamy. Great for GODDESS parties! Use to dip rims of martini glasses, top your favorite ice cream. Or if with your favorite someone use as body paint. Caramel is a passion in Argentina, where dulce de leche is originated. This is made in an entirely different manner, then we are used to. Sweet milk (sweetened, condensed milk) is simmered until it becomes thick and golden brown. The resulting caramel has a sweet, milky flavor and a thick, fudge-like texture. This is what dulce de leche ice cream is all about. Try caramel cheesecake. Or use like a fondue by dipping cookies or fruit into it. It's time consuming but very easy. Can be made plain or flavored with vanilla bean (you can see the specks of beans in the pictures) or citrus zest. Try instant coffee/espresso, chocolate, coconut endless possibilities.
SERVES 10 -15
Ingredients
- 2 (14 ounce) cans sweetened condensed milk or fat-free sweetened condensed milk
- 1/2 vanilla bean (Seeds scraped out from pod)
- citrus zest
Directions
1
Heat to water in simmer in a double boiler.2
Place sweetened, condensed milk and flavoring in the top of a double boiler and cook for about two hours yes 2 hours , stirring every five minutes. It would be good to set a cooking timer to remind you when to return to the kitchen and stir.
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- Course > Desserts > Puddings & Mousses
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- Cuisine > European > Southern (Mediterranean) > Spanish
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- Cuisine > South American > Venezuelan
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
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Featured Reviews for This Recipe
From: Gerry 999
On Jun 30, 2008
Have always wanted to make this! Yes a lovely caramel which I too used to make Alfajores (An Argentinian Dulce De Leche Sandwich Cookie).Sinfully rich and decadent - but so worth the splurge!
From: evelyn/athens
On Jun 15, 2008
I always do the boiling can method - but this was good, too. Easy for me to keep an eye on as I was doing various cooking. The end result was a lovely, thick, dark tan caramel that I subsequently used to make Alfajores (An Argentinian Dulce De Leche Sandwich Cookie). Thanks Rita!
From: Mirj
On Jun 13, 2007
I've been making this recipe for absolute yonks, now why didn't I think of posting it??? I start this up on a busy cooking day, have it simmering on the back burner while I do other things. I never thought of using the timer to remind me to stir, I just keep coming back to it in between my cooking. Most of the time I catch it in time, but every once in a while I let it go too long and I end up with some nasty gloop. I actually use this to make my own dulce de leche ice cream (1 1/2 cups of this stuff mixed together with 2 cups of whipping cream, that's it!). Try it, you will be happy you did.
From: Little Suzy Homemaker
On Nov 11, 2007
Oh MY! That is good stuff. I made this for our Ice Cream Sundae party for my husband's birthday! Wonderful stuff!
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