Argentinian Dulce de Leche with Coconut Sugar Recipe
Dulce de Leche is a beloved Argentinian sweet enjoyed worldwide. Traditionally made with milk and white sugar, it features a rich caramel flavor and creamy texture. This recipe uses coconut sugar as a natural sweetener, adding a complex sweetness with hints of caramel and a subtle earthy undertone.
Ingredients
– 1 liter of milk (use fresh cow’s milk or plant-based milk like almond or cashew for a vegan version)
– 200 grams of coconut sugar
– 1/4 teaspoon baking soda (optional, to prevent curdling)
– A pinch of salt (to enhance the sweetness)
Instructions
1. Prepare the Pan
Use a heavy-bottomed saucepan to prevent the milk from burning during cooking. Pour the milk into the pan and heat over medium heat.
2. Add Coconut Sugar
Stir in the coconut sugar as the milk warms up. Mix gently until the sugar completely dissolves.
3. Incorporate Baking Soda (Optional)
To achieve a smoother texture, add a small amount of baking soda. It helps prevent curdling during coking.
4. Simmer and Cook Slowly
Once the mixture starts to boil, reduce the heat to low. Stir occasionally to avoid sticking or burning at the bottom of the pan. This process takes about 1.5 to 2 hours, so be patient.
5. Monitor Consistency
As the liquid thickens and turns golden brown, stir more frequently to ensure even cooking. Remove from heat when the mixture reaches your desired consistency.
6. Cool Down
Transfer the Dulce de Leche to a clean container and let it cool to room temperature before refrigerating.
How to Enjoy
– Spread it on toast or croissants.
– Use it as a topping for ice cream or pancakes.
– Fill cookies like traditional Argentinian alfajores with it.
Additional Tips
– For a richer flavor, substitute part of the milk with evaporated milk.
– Store the Dulce de Leche in an airtight container in the refrigerator for up to 2 weeks.
By using coconut sugar, this Dulce de Leche is not only healthier but also uniquely delicious. Give it a try and enjoy this Argentinian classic at home!
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