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Dulce de leche
This candy is a traditional Argentine products , if properly prepared and stored
insterilized jars can be stored up to one year in the refrigerator or other cool dark
place .
ngredients
Milk, 2 liters
Sugar , 500 g
Baking soda, 1 teaspoon
Vanilla , 1 chaucha
preparation
1 - Put the milk in a saucepan preferably nonstick.
2 - Add sugar and vanilla pod .
- Put in pot glass beads , the kind that kids used to play, it helps not cut it.
4 - Bring to a boil stirring occasionally .
5 - Add the teaspoon of bicarbonate.
6 - Cook over low heat , stirring often with wooden spoon to prevent sticking .
7 - When mixture begins to thicken must stir constantly.
8 - The caramel will take between one and two hours of cooking.
9 - is about when you take color and thickened, is checked by removing a bit of
adish, let it cool and sweet does not budge.
10 - Recalled glass beads , allowed to cool and you can save or serve.
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