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Full Online Book HomeLearning KitchenSauces - Dessert Topping - Dulce De Leche By Ramon
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Sauces - Dessert Topping -  Dulce De Leche By Ramon Post by :Donwhale Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2561

Click below to download : Sauces - Dessert Topping - Dulce De Leche By Ramon (Format : PDF)

Sauces - Dessert Topping - Dulce De Leche By Ramon

1 liter whole milk
300 grams sugar
1 Teaspoon Sodium Bicarbonate
1 or 2 Vanilla sticks (to taste)


Put the milk, sugar and vanilla in a pot with a bottom that spreads heat evenly, and high enough because when you add the bicarbonate it foams rapidly, and bring to a boil. As soon as it does, lower heat to minimum and stir with a wooden spoon. After about 15 minutes, add a pinch of bicarbonate. It will foam for a moment. Keep stirring and the mixture will begin to darken slightly. After another 10 minutes add rest of bicarbonate, and keep stirring until it darkens and thickens. It will take about 45 to 50 minutes. Final color will be dark caramel (my preference) but it is just as good if it is a lighter color.

Thickness will be as a jam, but only after it cools. Test is as for a syrup, put a drop on a plate and if it does not run it is ready. Cool by placing the pot on cold water and stirring for a few minutes to avoids it making a skin.
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2 quarts goat's milk, or half goat's milk and half cow's milk, or all cow's milk (use whole milk) 1 green onion (optional) 2 cups sugar 2-inch piece cinnamon stick, preferably Mexican canela 1/2 teaspoon baking soda, dissolved in 1 tablespoon water In a heavy, 6- to 8-quart pot, combine milk, sugar and cinnamon stick (and green onion, if using, see story) and stir until the milk comes to a simmer. Remove the pot from the heat and stir in the dissolved baking soda. When the bubbles subside, return pot to the heat. Maintain the mixture at a brisk simmer, keeping
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