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Dulce de Leche


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196 replies to this topic

#181 Panaderia Canadiense

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Posted 20 June 2011 - 08:28 PM

Along the lines of a Nutella sandwich, has anyone tried making a Dulce de Leche sandwich?


They're faboo with peanut butter.
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#182 andiesenji

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Posted 20 June 2011 - 11:01 PM


Along the lines of a Nutella sandwich, has anyone tried making a Dulce de Leche sandwich?


They're faboo with peanut butter.


It's excellent with Boston brown bread that has been lightly spread with cream cheese. Lovely combination of flavors. You can even lightly toast the brown bread but it isn't necessary.

Check this link - consider Whoopie pies made with DdC.

Edited by andiesenji, 20 June 2011 - 11:04 PM.

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#183 Jim D.

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Posted 13 May 2013 - 07:51 AM

I am making dulce de leche for the first time, using David Lebovitz's directions (pour can of sweetened condensed milk into pan and bake in water bath for 60-75 minutes).  I just reached the 75-minute mark, and the stuff is getting darker in color but is still quite thin in texture.  I have never seen dulce de leche, but assumed it would be considerably thickened when complete.  I am going to use it in making Peter Greweling's Dulce de Leche Coffee Truffles (just had some success with a new and very intimidating polycarbonate truffle mold).  Perhaps the DdeL thickens as it cools?

 

Thanks for any advice on the proper texture of dulce de leche.



#184 Ttogull

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Posted 13 May 2013 - 09:18 AM

I've never made it but I have eaten it. It should very thick, much like the caramel you'd put on ice cream. It should be about a tan color. Good luck.

#185 Mette

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Posted 13 May 2013 - 10:24 AM

The dulce de leche/coffee truffels are one of my absolute favourites  - the dulce de leche should be the texture of Nutella at room temperature



#186 Jim D.

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Posted 13 May 2013 - 01:19 PM

The dulce de leche/coffee truffels are one of my absolute favourites  - the dulce de leche should be the texture of Nutella at room temperature

Thanks for that clue.  I ended up cooking it for 2 1/2 hours.  I think the texture is right for use as a (somewhat thick) sauce.  I haven't tried piping it into truffle shells yet; it may be too thick for that, especially since with shells, one cannot see how much is actually going in.  I could always heat it up to around 80 F. to thin it out somewhat.  In any event today's endeavor is a test, and I'll be making it for real later on.  I am wondering whatever in the world I'll do with all that leftover dulce de leche.  :biggrin:



#187 Lia Tumkus

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Posted 13 May 2013 - 01:23 PM

The real dulce de leche is made with milk, sugar and bicarb soda. The condensed milk is a good way to achieve similar results but is not the actual "argentinian/latin american" stuff.

 

Using condensed milk you can simply boil a can in pot with water for a couple of hours (maybe less) or you can put it inside of a pressure cooker and cooked it for half an hour. It's WAY easier than your method and consistency gets pretty right. You might give it a go cooking in different times, just to check at the diference. 



#188 keychris

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Posted 13 May 2013 - 01:41 PM

you can also do it in a slow cooker for about 8hrs overnight, completely cover the can.

 

there's also a good recipe with a 'how to' guide over at joe pastry: http://www.joepastry...dulce-de-leche/



#189 Jim D.

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Posted 13 May 2013 - 01:57 PM

there's also a good recipe with a 'how to' guide over at joe pastry: http://www.joepastry...dulce-de-leche/

The Joe Pastry recipe is very interesting, and the instructions on texture are helpful.  That version is much thinner than mine, and I would have to see how much it thickens as it cools to know if it can safely be deposited in a truffle shell.  In the truffle recipe, Greweling calls for cooking the can of milk 4 hours--I think that would be very thick.



#190 keychris

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Posted 13 May 2013 - 03:42 PM

I did one overnight in the slowcooker, and when it cooled it was solid enough to stand a spoon up in. Tasted great, but possibly a bit too thick ;)



#191 Ttogull

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Posted 13 May 2013 - 05:52 PM

A picture is worth a thousand words?

http://www.abritinec...dulce-de-leche/

#192 Mjx

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Posted 13 May 2013 - 11:26 PM

Have you taken a look at andiesenji's recipe in RecipeGullet? Among other things, she notes that at the end of the cooking time, 'it should pour like honey'.


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#193 Jim D.

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Posted 14 May 2013 - 05:33 AM

Have you taken a look at andiesenji's recipe in RecipeGullet? Among other things, she notes that at the end of the cooking time, 'it should pour like honey'.

Thanks.  I had seen that recipe before but had forgotten it.  The "pour like honey" comment is helpful.  After a night in the fridge, mine is more the texture of fudge, but I think a little heat will soften it enough to use.



#194 Mjx

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Posted 18 November 2013 - 09:32 AM

If dulce de leche breaks, is it salvageable?

 

After reducing for about two and a half hours, water was added to it (it was intended as a favour, I don't want to go into it), and it is now has a very granular consistency.

 

Can this be saved? This took a quite a while and is a big batch (started from 5.25L milk), so throwing it away out of mere frustration does not seem the ideal way to go.


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#195 Panaderia Canadiense

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Posted 18 November 2013 - 11:31 AM

I've had good luck just taking the immersion blender to it.


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#196 Mjx

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Posted 18 November 2013 - 12:12 PM

I've had good luck just taking the immersion blender to it.

 

YES! I was wondering whether or not that might work, and will give that a go. Thanks :)


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#197 Mjx

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Posted 20 November 2013 - 12:21 AM

Followup: Even though the dulce de leche was looking really grainy and clumpy, the immersion blender (highest speed, about 5 minutes) returned it to a silky and fluid state, and cooking it another hour and a half, to the recommended consistency, gave beautiful results.

 

Elizabeth, once again, thanks so much. This was the first time I made dulce de leche, and for a while there, things looked pretty discouraging.


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