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DULCE de LECHE - November, 2020.

I recommend this recipe ONLY if you have time.

It is beyond delicious.

I make the Dulce de Leche from scratch and bake something sweet - like brownies from a mix (Fat Witch, of course).

But, usually put over vanilla ice cream.

 

  • Ingredients
  • Dulce de Leche
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • ½ teaspoon baking soda
  • Big pinch of salt
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • Directions
  • Over medium-low heat, combine the milks in a medium-sized saucepan.
  • Stir in the baking soda and salt.
  • Stir frequently for 30-40 minutes or until the mixture is golden brown and thick.
  • The mixture will foam and then thicken and bubble slowly.
  • If you lift the stirring spoon, let the excess drizzle back into the saucepan. It should sit on the surface for 10 seconds before dropping deeper into the mixture.
  • When at desired consistency/thickness, remove the saucepan from the heat.
  • Let cool for 10 minutes.
  • Stir in the corn syrup and vanilla until well combined
  • Let the mixture cool completely. Transfer the mixture to a jar.
  • You should have 1 – 1 ½ cups dulce de leche.
  • If not used immediately, keep in refrigerator for 2-3 weeks.
  • Spoon over ice cream or just about anything else sweet. – like a brownie.
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Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.