Boiled condensed milk dulce de leche is very popular in Latin America. Translated from the Spanish name means «sweet milk». This is a boiled condensed milk filling for the famous cookie Alfahores, which is a favorite sweetness in Peru, Spain and Argentina. This sweetness can complement any cocktails, ice cream, cakes, cream cake, and so on. D. I have the option of condensed milk liked much more than usual for all boiled condensed milk, I think it is too sweet. And this recipe is perfect for such a sweet tooth like me Having a jar in the refrigerator of the sweets, you do not want any candy :). Do not be put off by the presence of soda in the recipe, in the finished product, it is not felt, because of her milk quickly caramelizing. Another big plus is the recipe that you can choose the degree of density of the finished milk. This time I cooked it for about 1 hour 20 minutes and got a pretty thick boiled milk, and next time I will try to sousoobraznom version. The finished milk can be refrigerated in a sealed jar. From this amount gets about 420 g of condensed milk
Milk — 1 liter
soda — 1 teaspoon
Cinnamon and vanilla — 1 pinch
Sugar — 255 g
1. Mix in a saucepan with a thick bottom milk, sugar, baking soda and vanilla. On average we bring the fire to boil milk (make sure to not run away). When the milk will become cream color (about 20 minutes), reduce the fire.
2. With a slow boil and cook the milk constant stirring for about 1 hour. 30 minutes cooking:
3. 45 minutes
4. 55 minutes. If condensed milk off the heat for 5 — 10 minutes before the product will be more liquid and is perfect as a caramel sauce that can be added to smoothies, coffee, desserts and pancakes to water them. After about 1 hour 5 minutes, the mixture slightly thickens and becomes dark — caramel color. Even if the mixture thickens after 1 hour 10 minutes it thickens on cooling and, after cooling in the refrigerator. Turn off the flame and stir for 5 minutes condensed milk. Cool to room temperature and then send in the refrigerator for 1 hour.