News Americas, NEW YORK, NY, Fri. Oct. 7, 2011: Say sweet and Dulce de Leche definitely stands out as truly a sweet South American treat.
Dulce de Leche (also known as manjar, manjar blanco, and arequipe), is widely adored all this region but its recipes vary. Still the basic procedure remains the same.
Why not give it a try at home this weekend?
•1 (14 ounce) can of condensed milk (about 1 1/2 cups)
•1 (12 ounce) can of evaporated milk (about 1 2/3 cups)
•1/2 teaspoon baking soda
•Generous pinch of salt (optional)
•Cinnamon sticks (optional)
•1 tablespoon corn syrup
1. Place the evaporated milk and the condensed milk in a heavy-bottomed pot. Add the cinnamon sticks, baking soda, and pinch of salt if desired. (Salt is not exactly traditional but helps intensify the flavor).
2. Cook and stir over medium low heat. The water will begin to evaporate as steam. Stir steadily so that the mixture does not stick to the bottom of the pan and burn. Adjust the temperature so that the mixture stays just barely at a simmer.
3. The mixture will slowly begin to thicken and darken slightly in color. Keep stirring – this takes patience!
4. Cook and stir until the mixture is making big slow bubbles and is very thick. Lift the spoon out of the pot and drizzle some of the caramel over the surface. If it forms a ribbon that does not disappear after 10 seconds or so, it is ready. Also check by dragging the spoon along the bottom of the pot. You should be able to see the bottom of the pot for a few seconds before the thickened mixture closes in on itself and covers the bottom. The mixture will have been simmering for 30-45 minutes.
5. Remove from heat and let cool for 5 minutes. Remove cinnamon sticks, and stir in the vanilla and corn syrup.
6. Let cool completely and serve.