This candy is a conventional Argentine product. If ready accurately and saved in sterilized jars, it may be stored for as much as a 12 months within the fridge or one other darkish, cool place.
Substances
Milk, 2 liters
Sugar, 500 g
Baking soda, 1 teaspoon
Vanilla, 1 bean
Preparation
– Put the milk in a ideally non-stick saucepan.
– Add the sugar and vanilla bean.
– Put 3 glass balls within the pot, the type that children use to play, this helps stop it from slicing.
– Convey to a boil, stirring often.
– Add the teaspoon of baking soda.
– Cook dinner over low warmth, stirring usually, with a wood spoon, so it would not stick.
– When it begins to thicken, it’s a must to stir it always.
– The dulce de leche will take between one and two hours to cook dinner.
– It’s prepared when it takes on colour and is thick, test it by eradicating slightly on a plate, let it cool and the sweet doesn’t run.
– Take away the glass balls, let it cool and it may be saved or served.
