[Sca-cooks] dulche de leche

[ana l. valdés]

The real recipe is boil one liter fat milk and 250 grms sugar and let it cook
until it turns brown and heavy. After the first or second boiling its
necessary to use a spoon and beat it, to avoid its glues to the pan. You can
change the proportions and have more milk, but its always 1/250.
To use any unopened can of condensed and sugared milk and let it boil inside a
pan with water its a shortcut but the flavor is never the same.
Ana

Marilyn Traber wrote:

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> How long, and doesn't the can explode?
>
> I remember onlist we discussed this last spring or thereabouts and I was
> thinking of trying it, but didn't - it would be a great addition to the
> cinco de mayo-fest here at work on friday!
> margali
>
> the quote starts ehre:
> You know, you can turn Eagle brand milk into decent caramel just in and of
> its own...  Put it in a large pot of boiling water and let it cook a
> while.  It caramelizes in there as is :-)
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