Tips For Making Dulce de Leche
Dulce de Leche (Caramel sauce) is ranked among the sweetest sauce and for this reason, it's popularity in South America is tremendous. When making this sauce at home, patience is of utmost importance for the simple reason it takes extra time to make but ideally, by following through with the right preparation procedure, anyone can come up with the most rich and sweet caramel sauce.
l One ounce of condensed milk
l One ounce of evaporated milk
l Half a teaspoon of baking soda
l A pinch of salt
l Cinnamon sticks
l One tablespoon of corn syrup
l One teaspoon of vanilla
l The evaporated and condensed milk should be placed in a heavy pot
l Add cinnamon , the baking soda and salt
l Place over medium heat and cover. Stir occasionally until the water starts to evaporate
l While stirring to ensure that the mixture does not stick at the bottom of the pot, you should reduce the heat to a low simmer
Eventually, Dulce de Leche will begin to darken in color and foamy bubbles which form on the surface begin to disappear. At this point, it is important to state that you need to keep stirring and this is the part that requires a lot of patience on your end. Ensure that it does not burn and if it does, you have to sieve it off or alternatively transfer it to another pot.
After thirty or forty five minutes, the Dulce de Leche( Caramel sauce) will be simmering and almost ready. You should proceed to remove it from the heat and let it cool for ten minutes. Then remove the sticks and mix it with the vanilla and corn syrup. Finally, you can serve it with ice cream or spread it on cake or bread. If you can follow through with this guide to the letter, then you will be able to make the sweetest caramel sauce.