Dulce de leche is a thick, sweet, caramel-like spread that is a beloved staple of Argentinean cuisine. This delicious treat is made by slowly heating sweetened milk until it thickens and develops a rich, caramel-like flavor. In this blog post, we will explore the history of dulce de leche, as well as provide a recipe for you to try at home.
History of Dulce de Leche
Dulce de leche is believed to have originated in Argentina in the early 19th century. It was created by accident when a cook left a pot of sweetened milk on the stove for too long. The milk caramelized and thickened into a delicious, sweet spread. Dulce de leche quickly became a popular treat in Argentina and soon spread to other countries in South America.
Today, dulce de leche is a beloved staple of Argentinean cuisine. It is used in a variety of dishes, including cakes, cookies, and ice cream. It is also often spread on toast or crackers as a simple, delicious snack.
Dulce de Leche Recipe
Dulce de Leche Ingredients:
- 1 can (14 ounces) sweetened condensed milk
- 1/2 teaspoon pure vanilla extract
Dulce de Leche Instructions:
- Preheat oven to 425°F.
- Pour the sweetened condensed milk into a glass baking dish and cover tightly with foil.
- Place the baking dish in a larger roasting pan and fill the roasting pan with enough hot water to reach halfway up the sides of the baking dish.
- Bake for 1 1/2 to 2 hours, or until the milk has thickened and turned a deep caramel color.
- Remove the baking dish from the water bath and let cool for 10 minutes.
- Stir in the vanilla extract.
- Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Dulce de Leche Cooking Time
The cooking time for dulce de leche can vary depending on the method you choose. The oven method, as described in the recipe above, takes approximately 1 1/2 to 2 hours. Other methods, such as using a slow cooker or stovetop, can take anywhere from 4 to 8 hours.
Tips for Making Dulce de Leche
- Be sure to use a glass baking dish when making dulce de leche in the oven. Metal dishes can react with the acid in the sweetened condensed milk and create an off-flavor.
- When filling the roasting pan with water, be careful not to get any water in the baking dish. This can cause the dulce de leche to become watery.
- Stir the dulce de leche occasionally as it cooks to prevent a skin from forming on the surface.
- Dulce de leche can be quite hot when it comes out of the oven, so be sure to let it cool before handling.
- If the dulce de leche is too thick, you can thin it out by stirring in a little milk or cream.
Conclusion
Dulce de leche is a delicious, sweet treat that is a beloved staple of Argentinean cuisine. Whether you use it as a spread, a topping, or an ingredient in your favorite dessert, dulce de leche is sure to satisfy your sweet tooth. So why not try making it at home and experience the delicious taste of Argentina for yourself?
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