How to make caramel. Argentinian recipe

How to make caramel. Argentinian recipe

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The caramel It is, perhaps, the best known and most consumed dessert in Argentina. You can eat dulce de leche on its own, on toast, as a biscuit filling, but where this Argentine delicacy is most used is in crepes or pancakes. There is no richer dessert than some pancakes filled with dulce de leche!

Thus, has developed an authentic recipe for dulce de leche, ideal to keep it in the fridge and eat it by the spoonful or as a filling for some other dessert. Kids will love this homemade recipe. It is also easy and very fast to do. You dare?

  • 3 liters of cow's milk
  • 800 gr of refined white sugar
  • A vanilla bean on branches
  • 1 teaspoon of baking soda
  • Copper or other metal casserole
  • Glass container to store the dulce de leche
  • Wooden spoon

Tips: To avoid crystallizing the dulce de leche, some people add a few drops of vinegar or lemon to the recipe.

1- In a copper casserole, bring the cow's milk and sugar to a boil over high heat. Stir well until all the sugar is dissolved.

2- When the sugar is dissolved, add the baking soda, stir, and let the milk boil.

3- When the milk starts to boil, lower the heat so that when it rises it does not spill from the pan.

4- With a wooden spoon, stir the mixture until it thickens. Keep stirring so it doesn't stick to the bottom of the pan.

5- Keep stirring until the mixture is reduced and has a tan color. This process usually takes about 2 hours.

6- Remove the dulce de leche from the casserole and put it in a glass or glass container with a lid.

7- To prevent the candy from crystallizing, cool it as follows: Fill a container with water and ice and put the glass container with the candy inside to cool it. Until it starts to cool down, keep stirring it with the wooden spoon. When it is cold, take it to the fridge.

You can read more articles similar to How to make caramel. Argentinian recipe, in the category of Argentine Recipes on site.

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