If you try the recipe for Milk sweet using the condensed milk, you need to let the can cool completely before you open it. If you try and open it while still hot, the contents may splater and really give you a bad burn. Better to refrigerate the can overnight.
Ingredients
- Long Method:
- 1 cup sugar
- 2 cups whole milk
- Short Method:
- 1 440 g. (14 oz.) sweetened condensed milk (Eagle Brand
Directions
This recipe for dulce de leche are required to make filling for several Argentenian, Chilean and Mexican sweets. It can also be served by itself as a dessert. For long method: Put the sugar and milk into a heavy-based pan and place over a low heat until the sugar begins to dissolve. Increase heat slightly and continue cook until it begins to thicken and is smooth. (This could take up to 1 1/2 hours.) Continue to cook over medium heat, stirring with a wooden spoon until the mixture is very thick and carmelized. The mixture should release from the sides of the pan. Turn into a bowl and cool.
For quick method: Place the can of condensed milk, unopened, into a large pan. Cover completely with water and bring to a boil. Cover and cook for 1 1/2 hours, then drain and cool by covering the can with cold water. Turn the contents into a bowl and use as directed.
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Submitted 6/13/05.
Source: Latin American Cookbook
Submitted By: Joy Bowers
ebowers@matnet.com
Mild Sweet (Dulce de Leche)