I can't believe it's December 1st! I only have a few more weeks left in my program. It's crazy how fast time can go by.
Dulce de leche is everywhere here in Argetnina. They put it on and in EVERYTHING – on top of fruit; in and on top of medialunas (croissants) and all other pastries; inside donuts, cookies, churros; eat it with cheese (it’s actually pretty tastey); you name it, they do it. To me, dulce de leche tastes just like caramel; however, don’t say that to an Argentine. Dulce de leche and caramel are very different! I was curious how they differed from each other and found this on another blog:
The key difference between these two is that dulce de leche is made from condensed milk (or milk and sugar); whereas, caramel is made from sugar and water. Here are the recipes on how to make both. If you end up making both (directed at my Dad and my sister Alex), let me know how it goes!
To make dulce de leche (the easy, foolproof way) you will need:
1 can of sweetened condensed milk
water
Place the can of sweetened condensed milk, unopened, in a pot. Add water to cover can halfway. Let boil on medium heat for about 3 hours, checking constantly and adding more water to the pot when needed.
When done, remove can from pot and let cool. Open can when cool and enjoy!
To make caramel you will need:
1 cup of sugar
3 tbsp of water
Using a nonstick pan, melt the sugar and water over low heat. Use only a wooden spoon to stir. Once the mixture starts bubbling and turns golden, it’s done!
Things that I have eating so far with dulce de leche are bananas, medualunas, cookies, cheese, crepes, ice cream, churros, donuts, and various other pastries. It’s also pretty tasty to eat by itself. There’s a dessert place that I walk by a lot that has this amazing picture of a Belgium waffle with warm dulce de leche all over it with a scoop of ice cream on top…you better believe I will be trying that soon!
Until Next Time,
Liz
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