Tag Archives: Condensed milk

How to Make Perfect Dulce de Leche

18 Nov

Before (Condensed Milk)

After (Dulce de Leche)

If you’ve never tried this amazing spread you are missing out. Big time. Fair enough, if you’re not living in South America you’re very unlikely to find Dulce de Leche in your local supermarket. And when you do find a speciality store that sells it, quite often it just doesn’t taste right. That has been my experience here in Holland anyway.

Pumpkin–Dulce de Leche Macarons

Pumpkin–Dulce de Leche Macarons

Chocolate Tartlets with Dulce de Leche and Mar...

Chocolate Tartlets with Dulce de Leche & Marshmallow

Dulce de Leche is a thick, caramel-like milk-based spread. Great for cakes, pancakes, bread or just about anything really. In certain parts of South America it’s called manjar. In Mexico and Nicaragua they call it cajeta. In Brazil it’s doce de leite.

So what do you do if you can’t get it anywhere? You make it yourself of course! And here’s how:

All you’re going to need is a can of condensed milk and a big pan full of water that covers the can. Now pay very close attention…

1) Take a can of condensed milk, unopened and remove all the packaging/label around it.

2) Place the can in the middle of a large pan.

3) Make sure you cover the can with boiling water (you can also let the water come to a boil in the pan). Let it simmer for at least 3 -4 hours. Now this is going to make a rattling noise – this is normal.

Two major rules:

4) ALWAYS MAKE SURE THE CAN IS COVERED IN WATER

5) NEVER REMOVE THE CAN FROM THE PAN WITHOUT LETTING IT COOL DOWN FIRST

Many people are scared of making their own Dulce de Leche because of fear the can will explode. All you need to do is put a timer on every 30 minutes to check on it and add boiling water if necessary and let it rest and completely cool down before you even dare open the can… if you follow those steps nothing can happen.

Come back to see how I’m going to use the condensed milk and the dulce de leche in two very delicious recipes… 😉

“Farasha’s Guilty Pleasure”

18 Nov

Magic Cookie Bars

Amaaaaazing!

Farasha means Butterfly in Arabic and is also the nickname of one of my dearest friends. Like a butterfly, she is very delicate, very beautiful – extremely attractive to the eye (any guy will agree and any girl will envy!). In other words, yes, she is a skinny bitch. So when you have her over and see her DEVOURING something sweet you know you hit the jackpot. That’s why this isn’t just any cookie bar… so watch out, try this and it will most certainly also become your guilty pleasure!

Ingredients:

110g (½ cup) butter, melted | boter, gesmolten

125g (1 cup) graham cracker crumbs (any type of digestive cookie will do) | gewoon ‘digestive’ koekjes van Verkade

120g (1 cup) pecan nuts | pecan noten

170g (1 cup) semisweet chocolate chips | Smeltchocolade van de AH werkt prima!

100g (1 1/3 cups or 3 1/2 ounces) flaked coconut (you can also use grated) | geraspte kokos

1 can condensed milk | gecondenseerde melk bijvoorbeeld van Friesche Vlag

Yummy, condensed milk...

Method:

Preheat oven to 180°C (356°F). Use a 9×13 inch (22×33 cm) pan (shallow).

Pour melted butter and sprinkle crumbs evenly (easy way to make cookie crumbs if you don’t have a machine: place cookies inside a plastic bag and use the roller to roll over them until they become crumbs). Then pour condensed milk over crumbs, chopped pecan nuts over milk, then distribute the chocolate chip cookies on top of the nuts. Add the coconut and press into the dish.

Bake 25 minutes or until lightly brown. Cool 15 minutes before cutting into finger length bars. As tempting as it may be, do not take a bite before it has completely cooled down! That’s when all the flavours come together.

"Farasha" - "Butterfly"