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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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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
786:
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
763:
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.
1439:
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.).
303:
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".
171:
popular in Latin
America, France, Poland, 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
1558:
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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.
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Other ingredients such as vanilla may be added for flavor. Much of the water in the milk evaporates and the mix thickens; the resulting
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1446:. 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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375:
224:
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836:)), fruits like bananas and candied figs, and ice creams; it is also a popular spread on
753:
for adults, except for potassium, which is estimated based on expert recommendation from
1062:– term used in Spanish-speaking area of the world in reference to milk-based delicacies
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in
Portuguese-speaking ones) (not to be confused with British pie-like variant of
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Advanced Dairy
Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents
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1264:[Disappointment: dulce de leche was not an Argentine invention].
268:
254:
1551:"Receita com apenas 2 ingredientes: doce de leite de panela de pressão"
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215:("burnt milk", a term popular in Mexico); also in Mexico and some
98:
94:
1234:[The Mythical Origin of Dulce de Leche] (in Spanish).
525:
311:
1608:"Homemade dulce de leche with coconut and peanut paçoca" -
1262:"Desilusión: el dulce de leche no fue un invento argentino"
253:(milk jam). In France, it is traditional in the regions of
1410:"Daily Value on the Nutrition and Supplement Facts Labels"
176:. It is typically used to top or fill other sweet foods.
1195:
On Food and
Cooking: The Science and Lore of the Kitchen
1155:
McSweeney, Paul L. H.; Fox, Patrick F. (20 April 2009).
1044:– milk from which water has been removed and sugar added
201:) mean "sweet of milk". Other names in Spanish include
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342:. Unsourced material may be challenged and removed.
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1443:Dietary Reference Intakes for Sodium and Potassium
1584:"Doce de leite em pote "Dulce de leche in a jar""
655:
613:
1032:– confectionery product made by heating sugars
1026:– confectionery product made by heating sugars
462:Nutritional value per 100 g (3.5 oz)
1355:"Polish Chocolate and Dulce de Leche Mazurek"
1131:is used in Bolivia, Chile, Ecuador and Peru.
8:
1612:DOCE DE LEITE ARTESANAL COM COCO,E PAÇOQUITA
795:cool completely, which takes about 2 hours.
454:
32:
1050:– semi-solid cooked mixture of milk and egg
1406:United States Food and Drug Administration
1038:– custard dessert with soft caramel on top
583:
453:
31:
1293:Tajanlangit, Eli F.J. (3 February 2012).
1161:. Springer Science & Business Media.
447:made from boiling condensed milk in a can
402:Learn how and when to remove this message
296:is most commonly used for wafers or the
274:The same confectionery is also known as
1187:
1185:
1144:
1108:
851:
429:in a rotating copper vessel, in Mexico
54:Caramelized milk, milk candy, milk jam
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150:
7:
1498:from the original on 28 October 2022
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340:adding citations to reliable sources
1619:from the original on 23 August 2023
1590:from the original on 23 August 2023
1561:from the original on 23 August 2023
1531:from the original on 23 August 2023
1274:from the original on 8 January 2024
1198:. New York: Scribner. p. 657.
1119:is used in Colombia and Venezuela,
300:pie traditionally eaten at Easter.
261:, where it is commonly served with
1420:from the original on 27 March 2024
1295:"They're stealing our dulce gatas"
1242:from the original on 9 August 2016
1232:"Origen mítico del dulce de leche"
25:
1305:from the original on 17 June 2024
1270:(in Spanish). 23 September 2016.
1212:from the original on 28 July 2023
223:made with goat's milk is called '
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1468:from the original on 9 May 2024
327:needs additional citations for
238:(water buffalo) milk is called
152:[ˈdulseðeˈletʃe,ˈdulθe]
67:
49:
1361:. 9 April 2017. Archived from
1:
472:1,320 kJ (320 kcal)
180:Names and similar confections
27:Confection from Latin America
1333:. Octopus Publishing Group.
1056: – Polish confectionery
1002:– beverage derived from milk
749:Percentages estimated using
1557:(in Brazilian Portuguese).
1527:(in Brazilian Portuguese).
1074:– sweet toffee-like dessert
1720:
1669:Dominican Republic cuisine
1521:"Doce de leite na pressão"
1080:– fermented dairy beverage
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198:[ˈdosidʒiˈlejtʃi]
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249:In French, it is called
242:, and is a specialty of
1649:Brazilian confectionery
1086:– Bengali confectionery
751:US recommendations
743:Food Nutrient Database
1674:Latin American cuisine
1330:Larousse Gastronomique
1299:The Visayan Daily Star
1192:McGee, Harold (2004).
755:the National Academies
284:, named after Turkish
174:non-enzymatic browning
1008:– English dessert pie
844:(wafers), and toast.
739:Source: Estimates of
588:Vitamins and minerals
977:Latin America portal
336:improve this article
230:In the Philippines,
1359:Polish Your Kitchen
1123:is used in Mexico,
458:
38:
1704:Venezuelan cuisine
1689:Paraguayan cuisine
1385:"FoodData Central"
1020:– Norwegian cheese
704:Other constituents
1699:Uruguayan cuisine
1654:Colombian cuisine
1644:Argentine cuisine
1453:978-0-309-48834-1
1340:978-0-600-60688-8
1168:978-0-387-84865-5
893:, a variant of a
781:Maillard reaction
775:reactions called
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251:confiture de lait
244:Negros Occidental
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51:Alternative names
16:(Redirected from
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1238:. 6 April 2003.
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1095:Tres leches cake
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351:"Dulce de leche"
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157:caramelized milk
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91:Main ingredients
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1679:Mexican cuisine
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1365:on 29 June 2021
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550:Monounsaturated
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443:Consistency of
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1014:– Indian sweet
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777:caramelization
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282:Polish cuisine
232:dulce de leche
221:dulce de leche
205:("delicacy"),
186:dulce de leche
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1205:0-684-80001-2
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1129:manjar blanco
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1072:Russian candy
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1060:Manjar blanco
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1036:Crème caramel
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957:in glass jars
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826:crème caramel
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1563:. Retrieved
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1524:
1500:. Retrieved
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1470:. Retrieved
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1413:
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1388:. Retrieved
1379:
1367:. Retrieved
1363:the original
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1329:
1319:
1307:. Retrieved
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1276:. Retrieved
1265:
1256:
1244:. Retrieved
1226:
1214:. Retrieved
1194:
1172:. Retrieved
1157:
1128:
1124:
1120:
1116:
1111:
1006:Banoffee pie
954:
939:
909:Banoffee pie
861:
829:
811:
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792:
789:
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766:
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365:
358:
346:
334:Please help
329:verification
326:
302:
293:
288:, a kind of
275:
273:
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250:
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34:
29:
1390:13 December
1369:27 February
1267:El Cronista
1174:13 February
991:Food portal
923:Corn starch
724:Cholesterol
308:Preparation
240:dulce gatas
194:Portuguese:
128:Media:
77:Philippines
1638:Categories
1502:28 October
1139:References
1000:Baked milk
828:(known as
822:flan cakes
507:49.7 g
362:newspapers
246:province.
234:made with
219:countries
161:milk candy
114:Cookbook:
1525:Panelinha
1309:8 January
1278:8 January
1115:The term
1097:– dessert
1078:Ryazhenka
895:flan cake
624:Vitamin C
540:Saturated
392:June 2022
1617:archived
1588:Archived
1559:Archived
1555:Receitas
1529:Archived
1496:Archived
1466:Archived
1462:30844154
1424:28 March
1418:Archived
1408:(2024).
1327:(2001).
1303:Archived
1272:Archived
1240:Archived
1216:8 August
1210:Archived
1117:arequipe
963:See also
779:and the
773:browning
709:Quantity
652:Quantity
646:Minerals
610:Quantity
604:Vitamins
255:Normandy
207:arequipe
184:Spanish
165:milk jam
148:Spanish:
1472:21 June
1084:Sandesh
1068:– candy
1066:Penuche
1048:Custard
1024:Caramel
1018:Brunost
1012:Basundi
926:alfajor
877:Muffins
848:Gallery
818:waffles
813:alfajor
808:churros
666:Calcium
570:Protein
502:lactose
425:Making
376:scholar
298:mazurek
236:carabao
1623:8 June
1594:8 June
1565:8 June
1535:8 June
1460:
1450:
1337:
1246:8 June
1236:Clarín
1202:
1165:
1125:manjar
1121:cajeta
1054:Krówki
842:obleas
838:crepes
718:28.7 g
686:129 mg
679:Sodium
673:251 mg
631:2.6 mg
577:6.84 g
554:2.14 g
544:4.53 g
533:7.35 g
509:4.92 g
498:Sugars
491:55.4 g
468:Energy
378:
371:
364:
357:
349:
294:Kajmak
286:kaymak
277:kajmak
269:crêpes
225:cajeta
203:manjar
121:
85:Poland
81:France
1103:Notes
830:pudim
824:(aka
728:29 mg
715:Water
383:JSTOR
369:books
259:Savoy
167:is a
163:, or
99:sugar
1625:2023
1596:2023
1567:2023
1537:2023
1504:2022
1474:2024
1458:PMID
1448:ISBN
1426:2024
1392:2022
1371:2021
1335:ISBN
1311:2024
1280:2024
1248:2014
1218:2012
1200:ISBN
1176:2021
1163:ISBN
1090:Teja
942:roll
834:flan
741:USDA
355:news
257:and
209:and
95:Milk
59:Type
1414:FDA
1127:or
864:pot
816:),
799:Use
783:.
671:19%
657:%DV
615:%DV
526:Fat
338:by
280:in
267:or
227:'.
155:),
1640::
1615:,
1586:.
1575:^
1553:.
1523:.
1512:^
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1301:.
1297:.
1208:.
1184:^
1147:^
820:,
684:6%
629:3%
292:.
271:.
159:,
97:,
83:,
79:,
75:,
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380:·
373:·
366:·
359:·
332:.
192:(
146:(
20:)
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