Caramel sauce "Dulce de Leche"
214 40 минут 4 порции
Wonderful Latin American caramel sauce with a bright flavor, easy to prepare. Perfectly replaces the milk. Decorate any dessert, and the time required to cook it, just enough time to get ready for the ball!))
Ingredients for Caramel sauce "Dulce de Leche"
Step by step instruction of cooking Caramel sauce "Dulce de Leche"
Prescription Nina Niksya with my changes. What is describe below.
So, in a thick-walled saucepan, combine sugar, milk, cream, vanilla and salt. The original recipe recommended to take 50 ml of 30% cream. The first time I replaced them in 30 ml milk + 20 g of butter, the second time 50 ml of 10% cream. The first version I liked more. Vanilla, if You have the opportunity, take the pods, is it a genuine Dulce de Leche. In this case, scrape from one pod and seeds together with the pod and add to milk.
Bring the weight, stirring until boiling and sugar is dissolved. Once it boils, reduce the heat and add a pinch of baking soda.
Uvarovite weight on minimum heat for 30-40 minutes, occasionally stirring. By the end of the cooking caramel will become thick caramel tone and can start to burn, then it is necessary to stir constantly and intensively. I have problems with the burnt caramel was not the right consistency of the caramel is reached in 35 minutes. It turned out 230 ml of the finished product.