- DULCE DE LECHE
Summary
Its origin Dulce de Leche remains popular throughout Latin America, where it is known by this name in Argentina, Uruguay, Bolivia, Paraguay, Dominican Republic, Puerto Rico, and Costa Rica; in Chile, Ecuador and Panama it is known as manjar; in Peru and Colombia it is known either as manjar blanco or arequipe depending on regional variations; in Mexico and Nicaragua it is known as cajeta); and in Brazil it is known by its Portuguese name doce de leite. Dulce de Leche first became popular in the US after Häagen-Dazs introduced the flavor in its remium ice cream listings.
Ingredients
½ gallon whole milk
1 cup heavy cream
3 cup sugar
1 tsp baking soda
Directions
Bring milk and cream to a boil. Add the sugar and baking soda. Cook inmedium heat, stirring with a wooden spoon for 45 min, until preparation thickens and is light brown. Remove from heat and continue stirring until you can see the bottom of the saucepan.
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