Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBreakfastandbrunches - Syrup Dulce De Leche
Famous Authors (View All Authors)
Breakfastandbrunches - Syrup Dulce De Leche Post by :maxfrenzi Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3149

Click below to download : Breakfastandbrunches - Syrup Dulce De Leche (Format : PDF)

Breakfastandbrunches - Syrup Dulce De Leche

3 liters milk
1 kilo sugar
2 vanilla sticks
3 tsp. sodium bicarbonate

Put the sugar in the milk with the vanilla sticks, bring to a boil, and then let simmer, stirring, for a few minutes.

Then add a teaspoon of bicarbonate, being very careful because it will boil over.

Let simmer, adding some bicarbonate when it becomes too thick on top.

Keep at it until it is the color of dark caramel, and when you put a drop on a dish, it should have the consistency of honey.

It will then thicken a little on cooling.

Cool and try on toast, or with pancakes.
If you like this book please share to your friends :
NEXT BOOKS

Breakfastandbrunches - Syrup Glace Fruit Breakfastandbrunches - Syrup Glace Fruit

Breakfastandbrunches - Syrup Glace Fruit
From How To Dry Foods by Deanna DeLongLeft over fruit from drying fruit can be used as syrupFirst Day: Combine:2 cups water2/3 c. sugar 1/2 c. light corn syrup 1 1/2 lbs. fruit Heat to 180F on candy thermometer. Remove from heat and cool.Cover and let stand at room temp. 18-24 hrs. Second Day: Remove fruit from syrup with slotted spoon. Add 1 1/4 c. sugar to syrup and bring to a boil. Remove from heat and witha metal spoon, skim foam. Add fruit to syrup and heat to 180F. Cool and let stand 18-24 hrs. Third Day: Repeat Day
PREVIOUS BOOKS

Breakfastandbrunches - Syrup Chokecherry By Leslie Breakfastandbrunches - Syrup Chokecherry By Leslie

Breakfastandbrunches - Syrup Chokecherry By Leslie
3 c. chokecherry juice 6 1/2 c. sugar 1 bottle liquid fruit pectin 1/4 tsp. almond extract ( opt.) Pour juice into large kettle. Add sugar and stir to mix. Place over high heat and bring to boil, stirring constantly.Stir in pectin, bring to a full rolling boil and boil hard 1 minute stirring constantly. Remove from heat and stir and skim for 5 minutes.Add optional extract. Pour into hot glasses/jars. cover with parraffin at once or adjust lids.Process in boiling water bath 5 minutes. Remove from canner and complete seals. Makes about 9 half-pints.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT