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a kitchen towel and lining the pressure cooker with another kitchen towel so that the bottom of the jar does not touch the cooker (as contact may cause the glass to shatter). The cooking time is similar to the previous method (around 35 to 40 minutes). Water should be added to the pressure cooker – enough to cover the cans, boxes, or jars of condensed milk. A small amount of vinegar can be added to the water in the pressure cooker to prevent it from becoming discolored at the bottom. In all cases, once ready, it is important to let the
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321:
44:
124:
988:
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It is also possible to place the condensed milk in a glass jar and boil it in the pressure cooker. In this method, different ingredients can also be added to the sweetened condensed milk, such as shredded coconut or peanuts. However, certain precautions need to be taken, such as wrapping the jar with
789:
Another method of preparation, similar to
Russian boiled condensed milk known as "varyonaya sgushchyonka", involves using canned or boxed sweetened condensed milk and cooking it in a pressure cooker for 20 to 25 minutes for a light color and slightly soft consistency, or 40 to 45 minutes for a darker
766:
The most basic recipe calls for slowly simmering milk and sugar, stirring almost constantly until the sugar dissolves (baking soda then can be added), after more constant stirring (between 1.5 – 2 hours) until the mixture thickens and finally turns a rich brown golden-brown colour.
1459:
National
Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
184:
popular in Latin
America, France, Poland, South Africa and the Philippines prepared by slowly heating sugar and milk over several hours. The substance takes on a spreadable, sauce-like consistency and derives its rich flavour and colour from
234:
In South Africa the term "caramel" or "karamel" is commonly used, or in
Afrikaans; "gekookte kondensmelk" (cooked condensed milk). It is often used as filling between layers of cake and is a key ingredient of "pepermint krisp tert".
1458:
1578:
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is usually about a sixth of the volume of the milk used. The transformation that occurs in preparation is caused by a combination of two common non-enzymatic
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color and firmer consistency. If using condensed milk from a box, it should be wrapped in about 5 to 6 layers of aluminum foil to prevent it from bursting.
1607:
1159:
1548:
1305:
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770:
Other ingredients such as vanilla may be added for flavor. Much of the water in the milk evaporates and the mix thickens; the resulting
1466:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
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can be eaten alone, but is more commonly used as a topping or filling for other sweet foods, such as cakes,
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8:
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839:)), fruits like bananas and candied figs, and ice creams; it is also a popular spread on
756:
for adults, except for potassium, which is estimated based on expert recommendation from
552:
164:
1348:
1065:– term used in Spanish-speaking area of the world in reference to milk-based delicacies
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251:
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in
Portuguese-speaking ones) (not to be confused with British pie-like variant of
828:
1328:
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220:
1161:
Advanced Dairy
Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents
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1267:[Disappointment: dulce de leche was not an Argentine invention].
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422:
1571:"Receita com apenas 2 ingredientes: doce de leite de panela de pressão"
1032:
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320:
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219:("burnt milk", a term popular in Mexico); also in Mexico and some
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43:
1237:[The Mythical Origin of Dulce de Leche] (in Spanish).
844:
500:
266:
98:
987:
1628:"Homemade dulce de leche with coconut and peanut paçoca" -
1265:"Desilusión: el dulce de leche no fue un invento argentino"
261:(milk jam). In France, it is traditional in the regions of
94:
1452:
1430:"Daily Value on the Nutrition and Supplement Facts Labels"
528:
189:. It is typically used to top or fill other sweet foods.
1198:
On Food and
Cooking: The Science and Lore of the Kitchen
1158:
McSweeney, Paul L. H.; Fox, Patrick F. (20 April 2009).
1047:– milk from which water has been removed and sugar added
303:
In Poland, it is most commonly used for wafers or the
205:
mean "sweet of milk". Other names in
Spanish include
969:
345:. Unsourced material may be challenged and removed.
1463:Dietary Reference Intakes for Sodium and Potassium
1604:"Doce de leite em pote "Dulce de leche in a jar""
658:
616:
1655:
192:
1418:
1035:– confectionery product made by heating sugars
1029:– confectionery product made by heating sugars
465:Nutritional value per 100 g (3.5 oz)
1375:"Polish Chocolate and Dulce de Leche Mazurek"
1134:is used in Bolivia, Chile, Ecuador and Peru.
1632:DOCE DE LEITE ARTESANAL COM COCO,E PAÇOQUITA
1157:
798:cool completely, which takes about 2 hours.
1295:
1053:– semi-solid cooked mixture of milk and egg
1426:United States Food and Drug Administration
1289:
1041:– custard dessert with soft caramel on top
1296:Tajanlangit, Eli F.J. (3 February 2012).
1257:
1164:. Springer Science & Business Media.
450:made from boiling condensed milk in a can
405:Learn how and when to remove this message
282:The same confectionery is also known as
1190:
1188:
14:
1656:
432:in a rotating copper vessel, in Mexico
54:Caramelized milk, milk candy, milk jam
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1596:
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163:
150:
1518:from the original on 28 October 2022
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343:adding citations to reliable sources
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1639:from the original on 23 August 2023
1610:from the original on 23 August 2023
1581:from the original on 23 August 2023
1551:from the original on 23 August 2023
1277:from the original on 8 January 2024
1201:. New York: Scribner. p. 657.
1122:is used in Colombia and Venezuela,
307:pie traditionally eaten at Easter.
269:, where it is commonly served with
24:
1593:
1530:
1440:from the original on 27 March 2024
1327:Group, Octopus Publishing (2001).
1298:"They're stealing our dulce gatas"
1245:from the original on 9 August 2016
1235:"Origen mítico del dulce de leche"
25:
1735:
1308:from the original on 17 June 2024
1273:(in Spanish). 23 September 2016.
1215:from the original on 28 July 2023
1148:
227:made with goat's milk is called '
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972:
950:
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918:
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122:
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42:
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1500:
1488:from the original on 9 May 2024
330:needs additional citations for
246:(water buffalo) milk is called
152:[ˈdulseðeˈletʃe,ˈdulθe]
1397:
1381:. 9 April 2017. Archived from
1320:
1112:
310:
13:
1:
1141:
475:1,320 kJ (320 kcal)
193:Names and similar confections
27:Confection from Latin America
1333:. Octopus Publishing Group.
1059: – Polish confectionery
1005:– beverage derived from milk
752:Percentages estimated using
7:
1577:(in Brazilian Portuguese).
1547:(in Brazilian Portuguese).
1077:– sweet toffee-like dessert
965:
10:
1740:
1689:Dominican Republic cuisine
1541:"Doce de leite na pressão"
1083:– fermented dairy beverage
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165:[ˈdosidʒiˈlejtʃi]
104:
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58:
50:
41:
1105:
257:In French, it is called
250:, and is a specialty of
1669:Brazilian confectionery
1089:– Bengali confectionery
754:US recommendations
746:Food Nutrient Database
1694:Latin American cuisine
1330:Larousse Gastronomique
1302:The Visayan Daily Star
1195:McGee, Harold (2004).
801:
758:the National Academies
292:, named after Turkish
187:non-enzymatic browning
1011:– English dessert pie
847:(wafers), and toast.
742:Source: Estimates of
591:Vitamins and minerals
980:Latin America portal
339:improve this article
238:In the Philippines,
1379:Polish Your Kitchen
1126:is used in Mexico,
461:
38:
1724:Venezuelan cuisine
1709:Paraguayan cuisine
1405:"FoodData Central"
1359:has generic name (
1023:– Norwegian cheese
707:Other constituents
457:
32:
1719:Uruguayan cuisine
1674:Colombian cuisine
1664:Argentine cuisine
1473:978-0-309-48834-1
1340:978-0-600-60688-8
1171:978-0-387-84865-5
896:, a variant of a
784:Maillard reaction
778:reactions called
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259:confiture de lait
252:Negros Occidental
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51:Alternative names
16:(Redirected from
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1508:"Dulce de Leche"
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1241:. 6 April 2003.
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1098:Tres leches cake
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354:"Dulce de leche"
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221:Central American
170:caramelized milk
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91:Main ingredients
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39:
37:
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1699:Mexican cuisine
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1385:on 29 June 2021
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813:, cookies (see
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553:Monounsaturated
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446:Consistency of
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28:
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1714:Spreads (food)
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1018:
1017:– Indian sweet
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958:Dulce de leche
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865:Dulce de leche
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843:(panqueques),
807:Dulce de leche
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796:dulce de leche
780:caramelization
772:dulce de leche
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290:Polish cuisine
240:dulce de leche
225:dulce de leche
209:("delicacy"),
199:dulce de leche
194:
191:
143:Dulce de leche
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130:Dulce de leche
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35:Dulce de leche
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1704:Milk desserts
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1684:Cuban cuisine
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1679:Confectionery
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1208:0-684-80001-2
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1132:manjar blanco
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1075:Russian candy
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1063:Manjar blanco
1061:
1058:
1055:
1052:
1049:
1046:
1043:
1040:
1039:Crème caramel
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1034:
1033:Caramel candy
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960:in glass jars
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894:Crème caramel
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829:crème caramel
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1641:, retrieved
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1612:. Retrieved
1583:. Retrieved
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1553:. Retrieved
1544:
1520:. Retrieved
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1009:Banoffee pie
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912:Banoffee pie
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337:Please help
332:verification
329:
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296:, a kind of
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1410:13 December
1389:27 February
1357:|last=
1270:El Cronista
1177:13 February
994:Food portal
926:Corn starch
727:Cholesterol
311:Preparation
248:dulce gatas
161:Portuguese:
128:Media:
77:Philippines
1658:Categories
1522:28 October
1142:References
1003:Baked milk
831:(known as
825:flan cakes
510:49.7 g
365:newspapers
254:province.
242:made with
223:countries
174:milk candy
114:Cookbook:
1545:Panelinha
1349:cite book
1312:8 January
1281:8 January
1118:The term
1100:– dessert
1081:Ryazhenka
898:flan cake
627:Vitamin C
543:Saturated
395:June 2022
1637:archived
1608:Archived
1579:Archived
1575:Receitas
1549:Archived
1516:Archived
1486:Archived
1482:30844154
1444:28 March
1438:Archived
1428:(2024).
1306:Archived
1275:Archived
1243:Archived
1219:8 August
1213:Archived
1120:arequipe
966:See also
782:and the
776:browning
712:Quantity
655:Quantity
649:Minerals
613:Quantity
607:Vitamins
263:Normandy
211:arequipe
197:Spanish
178:milk jam
148:Spanish:
18:Milk jam
1492:21 June
1087:Sandesh
1071:– candy
1069:Penuche
1051:Custard
1027:Caramel
1021:Brunost
1015:Basundi
929:alfajor
880:Muffins
851:Gallery
821:waffles
816:alfajor
811:churros
669:Calcium
573:Protein
505:lactose
428:Making
379:scholar
305:mazurek
244:carabao
1643:8 June
1614:8 June
1585:8 June
1555:8 June
1480:
1470:
1337:
1249:8 June
1239:Clarín
1205:
1168:
1128:manjar
1124:cajeta
1057:Krówki
845:obleas
841:crepes
721:28.7 g
689:129 mg
682:Sodium
676:251 mg
634:2.6 mg
580:6.84 g
557:2.14 g
547:4.53 g
536:7.35 g
512:4.92 g
501:Sugars
494:55.4 g
471:Energy
381:
374:
367:
360:
352:
294:kaymak
285:kajmak
277:crêpes
229:cajeta
207:manjar
121:
85:Poland
81:France
1106:Notes
833:pudim
827:(aka
731:29 mg
718:Water
386:JSTOR
372:books
267:Savoy
180:is a
176:, or
99:sugar
1645:2023
1616:2023
1587:2023
1557:2023
1524:2022
1494:2024
1478:PMID
1468:ISBN
1446:2024
1412:2022
1391:2021
1361:help
1335:ISBN
1314:2024
1283:2024
1251:2014
1221:2012
1203:ISBN
1179:2021
1166:ISBN
1093:Teja
945:roll
837:flan
744:USDA
358:news
265:and
213:and
95:Milk
59:Type
1434:FDA
1130:or
867:pot
819:),
802:Use
786:.
674:19%
660:%DV
618:%DV
529:Fat
341:by
288:in
275:or
231:'.
168:),
155:),
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823:,
687:6%
632:3%
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