Hey Lovelies,
So as I was browsing the net I came across this delectable picture of a caramel like sauce that just screamed EAT ME! I immediately clicked on the the recipe which is from epicurious and I knew I had to give it a go. For those who were like me before I knew of this incredible sauce Dulce de leche is a confection prepared by slowly heating sweetened milk to create a substance that derives its flavour from the Maillard reaction, also changing colour. Literally translated, it means "candy [made] of milk" or "sweet [made] of milk." The most basic recipe calls for slowly simmering milk and sugar, stirring almost constantly, although other ingredients such as vanilla may be added for flavour. Much of the water in the milk evaporates and the mix thickens; the resulting dulce de leche is usually about a sixth of the volume of the milk used. Dulce de leche is used to flavour candies or other sweet foods, such as cakes, churros, cookies ( alfajor), waffles, crème caramel (known as flan in Spanish and Portuguese-speaking regions), and ice creams; it provides the "toffee" part of English Banoffee pie and is also a popular spread on pancakes and toast, while the French confiture de lait is commonly served with fromage blanc. Cooking Dulce de leche the old traditional way requires a fair amount of attention and stirring. It takes almost 2 hours to make the perfect dulce de leche so you need to make sure that you have a few hours to kill so that you will not hurry the process. This is the BEST sauce I have tasted and I am not ashamed to say that I could not stop licking it from the spoon! I cannot wait to use it on one of my desserts, that is if I do not lick the whole jar before tomorrow! Step aside caramel, here comes your competition!
