Dulce de Leche
Serves: 1
Ready in: 60 mins +
A beautiful gift, this sweet, creamy sauce makes a delightful filling for pancakes, cheesecakes and even profiteroles, and is simply divine over vanilla ice cream. All in all, a good one for your repertoire!
Ingredients:
1.5 lt Gold Top Milk1/2 tsp vanilla paste
500g caster sugar
1/2 tsp bicarbonate of soda
method:
- In a very large saucepan, bring the Gold Top Milk to the boil over a medium-high heat. Remove from heat and strain through some cheesecloth or muslin. Return to the pan.
- Add the vanilla paste to the Gold Top Milk. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved. Just as the Gold Top Milk mixture begins to boil, stir in the bicarbonate of soda. This will cause the mixture to froth so make sure your pan is plenty big enough.
- Reduce the heat to medium. Simmer the mixture for about 1 1/2 hours, stirring every 5 minutes. Remove the pan from the heat when the mixture is caramel brown in colour and thickened so that a wooden spoon drawn through the mixture leaves the bottom of the pan visible.
- Stand the pan in an ice bath or bowl of ice cold water and stir constantly until dolce de leche is cold. Store in an airtight container in the refrigerator. Use as banoffee pie filling or as a sauce for ice cream.
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