Today: Learn to make addictive, spreadable dulce de leche with only dairy, sugar, and time. Dulce de leche is a famous South American caramel sauce made up of only two elements: dairy and sugar. The name actually translates to Milk jam. According to Alton Brown, dulce de leche more than likely evolved as ways to preserve milk in the pre fridge era. Though its flavour is complicated and layered, dulce de leche is deceptively easy to make.
So how does combining dairy, sugar, and heat develop into something like Lucious and spoonable as dulce de leche? The answer is based on science – more particularly, chemistry. As all you lactose intolerant folk out there know, dairy has lots of lactose. Lactose is a sugar, but isn’t as sweet as sucrose or glucose. As dulce de leche is basically caramelization milk, it is a more complicated, less saccharine caramel than its more conventional cousin. A few of you’ve likely heard about a certain contentious way of making dulce de leche. It starts with a can of condensed milk, immersed in a pot of boiling water to get many hours.
When prompted with a can opener, it’ll open up to uncover thick, golden dulce de leche. It’s not that there’s something wrong with using canned goods – But why could you applied canned condensed milk as a foundation whenever you can make dulce de leche so readily, from scratch? Also, should you go the home made route, you avoid any angst over bursting cans, you’ve entire control on the caramelization process, and you might actually see the magic in activity. For about a far cup of finished product, you will need to begin with a quart of whole milk. Feel free to use coconut milk to get a vegan variance, or goat milk for many tang.
Pour it into a mid-sized casserole, then add approximately 1 cup of sugar. Add in one split vanilla bean if you wish, since when has a far caramel ever been worse off by the addition of vanilla? Stir the mixture over medium heat till the sugar dissolves. Take the mixture off the heat, then stir in 1\/4 teaspoon baking soda. The baking soft drink is optional, but helps prevent the dairy proteins from coagulating, ensuring a far smoother end result. Whisk everything until combined, then put it back over medium heat. You need the milk to be edged with lively bubbles, but you do not would like the whole thing to boil over. Let the milk mixture boil to get approximately 1\/2 to 2 hours, stirring occasionally.