This week, I have chose to make three dips and spreads. The recipe needs to be used as both dip and spread and it can be either sweet or savoury. I am doing three sweet spreads this week and my first choice is Dulce De Leche. This is known by many names in South America. Manjar, Cajeta, Aarequipe are some of the names given for this delicious caramel spread. If you read my blog regularly, then you might remember my Argentine Dulce De Leche Pancakes and my Dulce De Leche Brownies. I made them both with this batch of Dulce De Leche. There are many ways you can make Dulce De Leche. Easiest version is cooking the whole tin of condensed milk immersed in water or pressure cooking it. You get a nice thick Dulce De Leche as I have made in the Alfajores recipe. But the more traditional way is by cooking milk and sugar until it caramelises and becomes a thick syrup.
When I was looking for recipes to make, I came across so many versions, some use milk and sugar, some use a little brown sugar, some use milk powder and some use condensed milk. I chose to make the condensed milk version, but the problem I faced was, my sauce didn’t brown at all. Then I had to add some brown sugar to bring it to the caramel colour. Keep whisking or stirring the mixture, otherwise the milk solids would make it coarser. But still if you use a hand blender, you can bring it to smooth consistency. My daughter loved it as such and was licking the spoon, but as I had some recipes to make with the Duce De Leche, I had to snatch away the jar from her. The consistency is like a thick sauce. You can use it to spread on pancakes or bread slices or use it as a filling in between cakes or cup cakes or cookies. Or just dip your cookie into it and enjoy!
Milk – 2 cups
Condensed Milk – 1 cup
Dark Brown Sugar – 1/4 cup
Baking Soda – a pinch
Corn Syrup / Liquid Glucose – 2 tbs
In a pan, mix together, milk, condensed milk, brown sugar, baking soda and corn syrup.
Mix well until all ingredients are dissolved in milk.
Heat the mixture and cook until it starts boiling.
Lower heat and keep on stirring until the milk reaches a thick consistency.
Use a spatula and divide the milk. The bottom of the pan should be seen for a few seconds before the mixture comes together.
If you feel that the mix is coarse because of the thick milk solids, use a blender to blend it until smooth.
Pour into a storing jar, cover with cling film so that the cling film touches the top layer of the mix. This is to avoid the formation of skin.
Once completely cool, you can refrigerate and use.