Best Dulce De Leche Fondue Recipes
DULCE DE LECHE FONDUE
Choose 2 to 4 kinds of fruit--apples, bananas, dried apricots, firm-ripe pears, grapes, pineapples, strawberries. Cut fruits that discolor readily just before serving, such as apples, bananas, and pears, and brush pieces with lemon juice.
Provided by wp
Yield Makes About 1 cup; 4 servings
Number Of Ingredients 6
Steps:
- In a 10- to 12-inch nonstick frying pan over medium heat, frequently stir pecans until lightly toasted, 4 to 5 minutes; pour into a small bowl.
- In the same pan over high heat, shake and tilt sugar often until melted and amber-colored, about 3 minutes; take care not to scorch.
- Remove from heat and add whipping cream and rum (mixture foams). Return pan to medium heat and stir until caramel is dissolved and smooth; boil vigorously, stirring occasionally, until mixture thickly coats a spoon, about 10 minutes.
- Pour into a 1 1/2- to 2-cup ceramic fondue pan, other heavy metal pan, or metal chafing dish in a water bath jacket. Set over a votive candle or ignited alcohol or canned solid-fuel flame. Adjust heat to lowest setting under fondue pan, to medium under chafing dish.
- Spear fruit or cake, 1 piece at a time, on fondue forks or thin skewers (metal or wood) and swirl through dulce de leche fondue (stir across bottom frequently to prevent scorching), lift out, and let drip briefly over pan. Sprinkle bites with a few nuts, as desired.
Nutrition Facts : Calories 336, Carbohydrate 43, Cholesterol 66, Fat 19, Fiber 2, Protein 2.1, SaturatedFat 12, Sodium 22
DULCE DE LECHE
Steps:
- Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.
DULCE DE LECHE
Dulce de leche is a caramel-like spreadable topping, made from various kinds of milk and sugar, for toast or desserts from Latin countries. In Columbia they use goat's milk and call it Cajeta where as in Cuba they use cow's milk. In Mexico they use the method here. In the Caribbean they add vinegar, which curdles the milk and gives the dulce de leche a drier, more crumbly texture, so it is less spreadable and used as more of a filling.
Provided by Food Network
Time 4h31m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Equipment: Fondue pot; fondue forks or wooden or metal skewers
- Make the Fondue: Remove label from the cans. Stand the cans in a saucepan and add water to cover. (Note: Do NOT open or puncture the can in any way prior to cooking.) Bring the water to a gentle simmer and keep it there for 3 hours, adding water as needed to keep the cans submerged.
- Allow the cans to cool before opening. The milk will have transformed into a smooth, creamy, caramel-colored sauce, dulce de leche! Pour into a warmed fondue pot and serve with assorted dippers and fondue forks.
DULCE DE LECHE FONDUE
This Latin inspired milk caramel fondue is made the old fashioned ay, with real sugar and cream instead of canned milk and with a healthy dose of rum. use it for dunking strawberries, melon, banana or pineapple chunks, mango, apple, store bought pirouette cookies, or bite size cubes of pound cane or semi frozen banana nut...
Provided by Lynnda Cloutier
Categories Other Desserts
Number Of Ingredients 4
Steps:
- 1. In medium pan, mix the sugar and 1/4 cup of water. Cook over medium low heat, stirring til sugar dissolves. Increase heat to medium and cook without stirring, swirling the pan and occasionally brushing down the sides with a wet pastry brush to remove any sugar crystals, til syrup turns a medium dark amber, about 3 minutes.
- 2. Carefully pour in the warm cream, stirring til caramel is dissolved and smooth. The cram will bubble up. Stir in rum and salt. Increase heat to medium high and boil, stirring occasionally til caramel cream or dulce de Leche is smooth and thick enough to coat the back of a spoon, about 10 minutes.
- 3. Carefully transfer to a ceramic or enameled cast iron fondue pot. Regulate the heat under the pot, if possible, so that the fondue remains warm, not hot. Serves 6 to 8 or makes 2 cups.
GODIVA CHOCOLATE CARAMEL DULCE DE LECHE FONDUE
Make and share this Godiva Chocolate Caramel Dulce De Leche Fondue recipe from Food.com.
Provided by mariposa13
Categories Dessert
Time 1h40m
Yield 2-3 cups
Number Of Ingredients 10
Steps:
- Make the dulce de leche:.
- Pour sweetened condensed milk into top of double boiler. Place over boiling water. Turn heat to low and simmer 1 1/2 hours or until thick and caramel-colored, stirring occasionally.
- Whisk until smooth. Keep warm.
- Make the chocolate caramel cream:.
- Heat sugar and water in small saucepan. Bring mixture to a boil. Cook without stirring until syrup becomes caramel color. Remove from heat and gradually stir in heavy cream.
- Return to heat and stir until syrup is dissolved. Remove from heat.
- Break up chocolate and add to cream mixture. Let stand 1 minute. Whisk until smooth. Gradually stir in butter and salt.
- To serve: Whisk warm dulce de leche into chocolate caramel cream until smooth. Pour into fondue pot to keep warm. Serve with fruit, pound cake cubes and/or Godiva demitasse pieces. Makes about 2 1/2 cups.
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