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    You are in: Home / Recipes / Dulce De Leche Recipe
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    Dulce De Leche

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    5 mins

    3 hrs

    mortar&pestle's Note:

    This the authentic recipe from my Argentinan friend - its not boiled evaporated milk - which is not truly Dulce De Leche. Can be used as a biscuit filling, butterfly cakes, cheesecakes, or stired through icecream

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients in a large heavybase saucepan & stir over medium heat until sugar is dissolved.
    2. 2
      Bring to the boil then reduce the heat and simmer gently for 1.5 hours stiring every 15 minutes. Skim off any foam that is on the surface
    3. 3
      The mix should have thickened and changed colour.
    4. 4
      For the next hour stir the mix every 5 minutes. A thin caramel will form as the time passes.
    5. 5
      For the last 30 minutes stir constantly. The caramel should be as thick as jam when a teaspoon of it is left in the fridge for 2 minutes.
    6. 6
      Continue to cook until this consistency is reached.
    7. 7
      Strain through a sieve and cool.
    8. 8
      Store in the fridge for up to 4 weeks.

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    Nutritional Facts for Dulce De Leche

    Serving Size: 1 (2878 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1111.1
     
    Calories from Fat 170
    15%
    Total Fat 18.9 g
    29%
    Saturated Fat 11.7 g
    58%
    Cholesterol 72.4 mg
    24%
    Sodium 332.3 mg
    13%
    Total Carbohydrate 224.2 g
    74%
    Dietary Fiber 0.0 g
    0%
    Sugars 200.0 g
    800%
    Protein 16.9 g
    33%

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