Dulce de leche

[Teno]

Hello everyone!

I don't know if this is the right place for posting this, but I would like to share a classic Argentina recipe for a sweet based on milk an sugar.

It is called dulce de leche.

You can see the pictures here http://www.endif.com.ar/blog.html and here is the recipe:

1kg of sugar
3lts of fat milk (not the light version, I mean with all the cream on it)
1 tbl spoon of baking soda
1 tbl spoon of vanilla scense

To make it, use a large bowl, stainless steel, glass or enamel, and mix sugar, milk and baking soda. Put it over medium fire and slowly stir with a wooden spoon (sure, nor a problem in this forum). It tooks for about an hour and a half to reduce the water of the milk.

When the volume has reduced, you will see that the milk will start to get dark. Start testing the sweet with the spoon over a cold surface until desired "hard" (to put over a slice of bread, for example). When that point is reached, cool the mix quicky and put into jars.

Enjoy!!!

 

[ANDYRAF]

This sounds a lot like some thing my late wife used to make, she heated the mix until it crystalized in a tray and called it Tablet. She was Scottish and had a very sweet tooth.
Toddy will probably correct me about this.

 

[torc]

Chefs usually make dulce by boiling unopened cans of Carnation condensed milk in a pot of water for about 4 hours and then allowing them to cool.
Care must be taken to not let the cans boil dry. My brother, who is a chef, has never seen a can burst yet.
Dulce is mainly used here for Banoffee Pie but when I was in Argentina we spread it on everything like a jam.
Happy trails...torc.

 

[Seoras]

Not just Argentinian as it was standard fare for us in Chile when on Raleigh International Expedition.

In fact a certain young lady managed to blag my rations (for 3 weeks) of dulce de leche to add to a Flap Jack cooking spree while on a project. Yes she burnt the Flap Jackets but ended up marrying me!!

Thankfully her cooking has improved remarkably.

Always my favourite.

George

 

[Toddy]

This sounds a lot like some thing my late wife used to make, she heated the mix until it crystalized in a tray and called it Tablet. She was Scottish and had a very sweet tooth.
Toddy will probably correct me about this.

You're quite right the mixture is very similar, we add butter and once the boiling mix reaches soft ball stage the tablet is beaten until it 'grains'. The paler the tablet the better, the burnt sugar stuff dished out in restaurants instead of a mint with the coffee is vile
Good tablet is absolutely beautiful stuff but so, so sweet, I can only manage about a half inch square.

The dulce de leche is more like the boiled condensed milk we use for millionaire's shortbread.

Indian's make a boiled milk dish very like this too, but I don't think they add so much sugar. It's rather like a thick evaporated milk that has set.

My sister in law's mother says of her need for sweet things, "I'm very sweet mouthed."

cheers,
Toddy

p.s I'll bring a kilo of tablet with me to the Moot...........you'll need to fend of Warthog 1981 to get to it though

M

 

[Teno]

Nice to see the feedback.

Anyone will try this recipe ???

You can bring a condensed milk to tre trail and boil it on a billy can...

Thanks!!!

 

[Wallenstein]

We got through bucketloads of Dulce de Leche in Argentina... on bread, on icecream, as a liquor etc, you name it. Gorgeous stuff, but you can feel your arteries hardening just looking at it!

 

[TobyH]

I used to live in Argentina, Uruguay and Brasil. Remember bringing some dulce de leche back to school when I was a wee lad. Lovely stuff, makes really nice ice cream too.