vrkalak wrote:Sector11 wrote:" and unlike at that reference page, do NOT tell an Argentinian that it is "caramel" or you'll have a fight on your hands.
I know what you mean ... I recently got into a curious discussion with a beautiful young mexican woman over this same thing. I give a Conversational English class.
She offered me a bit of candy "Dulce de Leche" . . . I said, "it's caramel" She proceded to spend the next 10 minutes 'setting me straight', in two languages. 
Oh I feel that one, been there, had that happen, my ears start ringing just thinking about it. And fought back the same when when they said the "pure real maple syrup" I brought here was "just like honey".
Strange that she would, I quote from the page:
in Mexico (where it is known as Cajeta).
However that doesn't put it in stone.
Strange how some people react to things. Dulce de leche - a flavour or a description? Butterscotch - a flavour or a candy? Caramel - a flavour or a candy? The fact is: They are not the same. Something I just realized writing this post, but they are close.
My wife does make dulce de leche "on occasion" it is so mush better than the store stuff.
Ingredients:
that's it...
In a pot of cold water enough to cover the can - AND it must stay covered or it may explode - bring the water to a boil. As the water starts evaporating refill with boiling water from a kettle, keep this going for two to three hours (large can).
At 2 hours it's a light "caramel" colour and smooth - mmmmmmmm
At 2.5 hours a bit darker and a little more solid - yummy
At 3 hours it's darker yet and bit thick so spreads harder - used in desserts.
I repeat: Do not let the water level drop below the can - it could explode!
OK ... Now ... who has the next cake to display?
Last edited by Sector11 (2010-10-04 16:19:27)
