DULCE DE LECHE
There are several ways to make this sweet, caramel spread. Some traditionalists favor boiling an unopened can of sweetened condensed milk on the stovetop. If you go this route, make sure there is always enough water circulating around the can. Others prefer the ease of the oven method, which is slightly faster, too.
Provided by Food Network
Categories dessert
Time 4h5m
Yield about 1 1/4 cups
Number Of Ingredients 1
Steps:
- For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
- For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
- Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.
DULCE DE LECHE BLONDIES (FILLED AND TOPPED!)
I think it's safe to say that these gooey, lethal bars speak for themselves (well, for the most part anyway)!!!
Provided by JamesDeansGirl
Categories Bar Cookie
Time 1h5m
Yield 35 1inch squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F.
- Grease a 13x9" baking pan or line it with parchment paper.
- Sift together the flour, baking soda, and salt in a medium bowl; set aside.
- Using an electric mixer on medium speed, cream together the butter and brown sugar until creamy.
- Add the eggs and vanilla; beat until smooth.
- Gradually stir in the flour mixture.
- Spread 1/2 to 2/3 of the batter evenly in the prepared pan.
- Bake for 7-8 minutes; cool for 5 minutes on a wire rack.
- Meanwhile, melt the caramels in the evaporated milk in a non-stick saucepan over very low heat; reserve 2 Tbsp.
- Pour the remaining caramel over the baked bottom layer of dough.
- Drop dollops of the remaining dough over the caramel layer; swirl slightly with a knife.
- Bake for 25 minutes, or until golden brown.
- Cool completely in pan on a wire rack; drizzle with the reserved caramel, reheating if necessary.
- Cut into 1" bars.
Nutrition Facts : Calories 149.1, Fat 6.8, SaturatedFat 3.9, Cholesterol 27.9, Sodium 178, Carbohydrate 20.7, Fiber 0.2, Sugar 13.5, Protein 1.9
DULCE DE LECHE BLONDIES
Heaven in a pan...from The Cookie Cookbook. Edited 2-3-08 to add using foil and greasing the foil, or use non stick foil to line the pan, and to GENTLY SPOON the caramel mixture onto the bottom layer.
Provided by MakeMineCadburys
Categories Bar Cookie
Time 58m
Yield 3 dozen bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Foil AND grease (or use non-stick foil) a 13x9 baking pan. Sift flour, baking soda and salt into medium bowl.
- Beat butter and brown sugar in large bowl until creamy. Add eggs and vanilla; beat until smooth. Gradually stir in flour mixture Spread half of batter in prepared pan. Bake 8 minues; cool 5 minutes on wire rack.
- Meanwhile, melt caramels and evaporated milk in nonstick saucepan over very low heat. Reserving 2 tablespoonfuls for drizzle, GENTLY SPOON remaining caramel mixture over baked layer in pan. Drop tablespoonfuls of remaining batter over caramel layer, swirl slightly with knife.
- Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into squares. Reheat reserved caramel, if necessary; drizzle over bars.
Nutrition Facts : Calories 1739.1, Fat 79.4, SaturatedFat 45.2, Cholesterol 325.1, Sodium 2076.3, Carbohydrate 241.6, Fiber 2.2, Sugar 158, Protein 22.4
DULCE DE LECHE ICE CREAM SUNDAES
Categories Chocolate Dairy Dessert Bake Kid-Friendly Back to School Backyard BBQ Frozen Dessert Birthday Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8
Number Of Ingredients 19
Steps:
- For chocolate sauce:
- Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate. Whisk until smooth.
- For streusel:
- Preheat oven to 350°F. Mix all ingredients in bowl. Rub together with fingertips until small clumps form. Spread on rimmed baking sheet. Bake until golden, stirring occasionally, about 18 minutes. Cool streusel on sheet.
- For blondies:
- Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using electric mixer, beat butter and both sugars in bowl to blend. Beat in egg, then vanilla. Sift flour, baking soda, and salt over; beat just until combined. Stir in chocolate chips. Spread batter in pan. Bake until golden around edges and tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack.
- Cut blondies into 1-inch squares. Arrange 5 squares in bottom of each dish. Rewarm sauce; spoon over. Top with ice cream, more sauce, then streusel.
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