Dulce de Milk is a traditional Latin American sweet that corresponds to a caramelized milk variant. Unlike normal milk sweet, the Respostero has the ideal consistency to fill and decorate cakes, as it is thicker and remains firmer. You will also notice that it is more concentrated and looks darker. It can also carry plant substances to increase its consistency. If you want to prepare desserts such as alfajores, wafers, pancakes, pancakes, waffles, ice cream, cakes or cakes, this will be the ideal complement! Accompany us in recipes and discover how to make homemade dulce of homemade and easy breastfeeder in a few steps.
| 🚻 6 Diners | 🕘 2h 30m | 🍵 Difness Low | 🤯 |
| Ingredients to make dulce de lechetering milk: |
| 1 liter of whole milk 300 grams of sugar (1½ cups) 1 teaspoon of vanilla essence 1 teaspoon of baking sodium 2 tablespoons of milk 1 teaspoon of corn |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make dulce de lechetering milk:
1. Place the whole milk and sugar in a saucepan. Kitchen over minimum heat. The saucepan has to be thick to prevent milk from burning at the base. Cooking is slow and requires patience, so stay near the saucepan and see stirring. While cooking, foam or milk pieces that stick in the saucepan can be formed. Remove them with the same spoon with which you stir or with a strainer.
Trick: To prevent the milk from burning at the base without having to stir continuously, you can place glass marbles in the saucepan. These will move as the milk is cooking and will not let it stick in the background.
2. Past 1 hour cooking you will see that the milk remains almost the same. Add the vanilla teaspoon and sodium bicarbonate. Be careful so that when the baking soda dumps, the preparation is not exceeded. Continue cooking over a minimum heat and stirring from time to time.
Trick: You can turn off the fire before adding sodium bicarbonate, stir and then set the fire again to avoid spills.
3. Approximately at 1 hour and a half of cooking, incorporates the cornstarch previously dissolved in 2 tablespoons of cold milk. Stir and cook for 10 minutes plus the dulce of homemade lecturer.
4. Once the sweet is ready, place it in a bowl to cool. When its temperature goes down, the dulce de lecher milk will take a thicker consistency and you can save it in the refrigerator in a well covered bottle.
