Sunday, 09 May 2010

• South American Cuisine : How to Make Dulce De Leche

  

  If you crave for South American Cuisine and especially Dulce de Leche, you would not wish to miss out on this. This article is about how to make Dulce De Leche.
  

  Dulce de leche is a milk-based sauce set up both as syrup and a caramel candy. It is well-liked in South American countries.  The most common procedure is with boiling milk and sugar stirring it constantly. Lot of water in the milk evaporates and the milk thickens. The change that takes place during the preparation is called caramelization. A home-produced form of dulce de leche is made by steaming an unopened can of sugared condensed milk for 2 to 3 hours. It is used to decorate candies, sweet foods, cakes cookies and ice cream. It is popularly known as cajeta in Mexico, manjar blenco in Peru and Arequipa in Colombia. 

  Dulce de leche cuisine can be prepared in various ways like can boiling method. In can boiling method firstly keep the can of thick milk on peak of a metal ring in a profound weighty pot so that the water would move completely around it. Then fill up the pot with an adequate amount of water to cover up the can by a couple of inches and let the water boil for two hours. Once the can gets cooled and is comfortable to handle open it you will find the thick, shiny, caramel perfect dulce de leche. 

  

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  There are some more recipes, which you can make with the help of dulce de leche like dulce de leche chocolate caramel cookie bars. They are decadent, rich and tempting. The base layer is prepared with graham cracker crumbs giving the cookie a fine, crispy bottom. The cookie crumb layer is scattered with coconut, chocolate chips, and candied nuts, then topped through creamy filling made by the means of mouth-watering caramel dulce de leche. The bars are topped with additional candied nuts and chocolate chips when they come out of the oven.

  What other South American treats have you made?

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