Dulce de Leche

History Dulce de leche is a South American

confection prepared by slowly heating sweetened milk to create a product that derives its taste from the Maillard reaction of the product, changing flavor and color.

It is popular in Latin America, notablyin Mexico, Paraguay, Peru, Argentina, Chile, Uruguay, Brazil, Colombia, Ecuador, Bolivia and Venezuela.

This product has different names

depending on the country in which it is

consumed, and also presents some

regional varieties. It is widely used in

desserts such as alfajores, pancakes,

ice cream, pastries or cakes.

Instructions1. The milk is mixed in a pot and

sugar is added It is stirred with a

wooden spoon to dissolve sugar

completely.

2. The mixture is removed from heat and

then strained.

3. then is is put on medium heat for 1

hour and stirred occasionally with

wooden spoon.

4. the baking soda and vanilla are

added. And it is cooked for 20

minutes, stirring, until it has the right

point of consistency.

5. Once the point of consistency is

correct, the mixture is removed from

heat and let cool to room

temperature.

6. Once cooled, it is poured into a

bowl and refrigerated.

Integrantes:

Micaela Biederbost.

Mariana Fiorito.

Mariel Quiroga.

Ma. Belén Ramallo.

5to 3era