By Rita~ on June 12, 2007
Photo by kiwidutch
Photo by kiwidutch
"Good thing Eve didn't have this to dip her apple into or we'd be in a lot of trouble. This is Sinfully, yummy, rich, dreamy & creamy. Great for GODDESS parties! Use to dip rims of martini glasses, top your favorite ice cream. Or if with your favorite someone use as body paint. Caramel is a passion in Argentina, where dulce de leche is originated. This is made in an entirely different manner, then we are used to. Sweet milk (sweetened, condensed milk) is simmered until it becomes thick and golden brown. The resulting caramel has a sweet, milky flavor and a thick, fudge-like texture. This is what dulce de leche ice cream is all about. Try caramel cheesecake. Or use like a fondue by dipping cookies or fruit into it. It's time consuming but very easy. Can be made plain or flavored with vanilla bean (you can see the specks of beans in the pictures) or citrus zest. Try instant coffee/espresso, chocolate, coconut endless possibilities."
Serving Size: 1 (52 g)
Servings Per Recipe: 10
"Have always wanted to make this! Yes a lovely caramel which I too used to make recipe#241578.Sinfully rich and decadent - but so worth the splurge!"
"I always do the boiling can method - but this was good, too. Easy for me to keep an eye on as I was doing various cooking. The end result was a lovely, thick, dark tan caramel that I subsequently used to make Recipe #241578. Thanks Rita!"
"Oh MY! That is good stuff. I made this for our Ice Cream Sundae party for my husband's birthday! Wonderful stuff!"
"WOW! I never made this because the only method I have seen was boiling the actual can... and I was not up for playing around with that! This was so tasty! I served it over ice cream, excellent recipe!"
"Excellent! I actually overcooked mine and got a semi solid but very soft fudgy toffee and still manged to put it with icream and .. yummo! Vanilla beans here tend to be hard and dry even when you buy them fresh so I sneaked in some home made vanilla extract instead. I did leave out the citrus zest simply due to lack of time. I don't think it matter so much in the end as the caramel/vanila work so well together anyway. Please see my rating system: 5 excellent stars for a smooth fudge/toffee like sauce that was soooo soft and wonderful. I will be making this again! Thanks!"
"I've been making this recipe for absolute yonks, now why didn't I think of posting it??? I start this up on a busy cooking day, have it simmering on the back burner while I do other things. I never thought of using the timer to remind me to stir, I just keep coming back to it in between my cooking. Most of the time I catch it in time, but every once in a while I let it go too long and I end up with some nasty gloop. I actually use this to make my own dulce de leche ice cream (1 1/2 cups of this stuff mixed together with 2 cups of whipping cream, that's it!). Try it, you will be happy you did."