Traditional Dulce de Leche : History and recipe
28 de Marzo del 2016
History of Dulce de Leche:
It is said that Dulce de Leche originated in Argentina in 1829, in the province of Buenos Aires Cañuelas. General Lavalle and General Manuel de Rosas had to end a war together. The General Lavalle arrived very tired at the camp of General Manuel de Rosas, who was not in the camp at the moment. General Lavalle entered the tent of General Manuel de Rosas to wait for him, and took a nap.
Meanwhile, a servant was preparing for camp grout (grout is when milk and sugar mixes and then boils). She went to speak to General Manuel de Rosas in his tent, but found instead the great enemy, General Lavalle. The servant ran off to look for soldiers. General Manuel de Rosas arrived before the woman and stopped the soldiers before they entered the store. Because of the confusion in the camp, the maid forgot to grout.
When she remembered the grout, it had become a kind of brown jelly. It is said that a brave and hungry soldier tried the jelly and thus was born the dulce de leche
If you want to try and cook this typical sweet, it is really very easy. Follow these instructions and achieve a delicious Dulce de Leche colonial style:
Cooking time: 45 to 50 minutes.
2 liters of milk,
1/2 kilo of sugar,
1 teaspoon baking.
Method: In a heavy saucepan milk and pour sugar and boil over high heat until boil.
When it begins to boil lower the flame and let the milk boil without spilling.
This detail is important to prevent spilling and sweet decompensate. After 3/4 hour the sweet start to thicken, making bubbles. It is important at this time, try a little sweet and check if you have already acquired the necessary point. When placing a droplet on a plate of sweet, this does not run, the point is made.
It is then removed from the pan and allow to cool
From Estancia Monte Viejo we wish you will enjoy this traditional Argentina delight and wait for you should you wish to taste it in our gardens!