[Sca-cooks] Dulce de Leche
david at vastrepast.com
Thu May 14 19:31:53 PDT 2009
How I make it is . . .
1 can sweet and condensed milk - In the US it only comes in one size
Place the unopened can in a medium sauce pan.
Cover with water.
Over high heat bring to a boil.
Reduce heat and continue to simmer all day long continuing to replace the
water as it evaporates.
Remove from heat. Let cool. Open the can and spread it on bread! YUM!
I am sure there are instructions on how long it takes to become Dulce de
Leche but I don't know off the top of my head. I just do it all day long.
On 5/14/09 4:21 PM, "Phil Troy / G. Tacitus Adamantius"
<adamantius1 at verizon.net> wrote:
> On May 14, 2009, at 6:45 PM, Debra Eccles wrote:
>> Does anyone have a good recipe for dulce de leche (candy)? I'm
>> craving it up here in Atlantia and I can't just go down to the store
>> and buy it.
>> Deirdre O'Bardon
> One very commonly used method in the US involves either cooking fresh
> milk for hours, and then there's a "pressure-cook-unopened-cans-of-
> condensed-milk" version, and another method of boiling the cans in a
> Here's one I recently heard on my local news radio station, though,
> that I found intriguing; it uses your oven to slowly cook condensed
> milk in a covered pan:
> I'm assuming that it's in New York City where people don't always know
> that sweetened, condensed milk is not the same stuff as evaporated
> milk, and not in most parts of Atlantia. Local awareness of this issue
> has presumably changed over the years in any case...
> "Most men worry about their own bellies, and other people's souls,
> when we all ought to worry about our own souls, and other people's
> -- Rabbi Israel Salanter
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks