Author Topic: Dulce de Leche courtesy of Bron (Read 158792 times)

Wonder · « **Reply #75 on:** June 02, 2011, 04:45:20 am »

I was thinking of using this recipe for caramel apples. Does anyone know if it will set hard enough to then dip the caramel coated apple in melted chocolate?

Mrs Nesbit · « **Reply #76 on:** February 08, 2012, 10:28:48 am »

Making this now! Just over half way through. Working really well and smells amazing!

fundj&e · « **Reply #77 on:** February 08, 2012, 09:38:04 pm »

i have just made this,only 1/2 batch and i used lactose free milk

it looks good, smells great and tastes awesome, if i do say so myself

Mrs Nesbit · « **Reply #78 on:** February 08, 2012, 11:28:29 pm »

I tried it this morning... and sprinkled a few flakes of sea salt on top of a spoonful... I nearly passed out from how awesome it was!

AMAZING!

I'm going to try the next batch minus the brown sugar and more white sugar for a more authentic flavour.

Lilli33 · « **Reply #79 on:** June 26, 2012, 03:35:06 am »

Made this in my TC on Sunday. I found I didn't have a spare litre of milk so I thought I would give it a try with powdered milk. Now I can only imagine how delicious this would be with the fresh raw cows milk, because oh wow... This was incredible. Thanks so much. The plus side to using the powderedmilk, was I could only add half the water, so there was less to reduce!

shanberry · « **Reply #80 on:** September 20, 2012, 04:07:24 am »

Have my first batch on now, and was reading through everybodies notes, when it frothed up and all over... This was at around the 36 min mark.. Ive reduced temp to 100 as suggested in previous posts, and also reduced speed to just under 2, because if I turn it up it froths over again.. Fingers crossed!,
,

cookie1 · « **Reply #81 on:** September 20, 2012, 10:55:55 am »

Hope it works out for you.

shanberry · « **Reply #82 on:** September 20, 2012, 11:08:10 pm »

After a couple of froth ups, I left the temp on 100, and speed 2.. It was really thin when it came out, and didnt really thicken up at all..It does taste pretty darn good though! Probably should have left it on longer to get it to thicken up.. Ill try again on lower temp and speed and leave it in until it thickens a bit more..

Halex · « **Reply #83 on:** September 21, 2012, 06:09:32 am »

Sounds yum, but what do you use it for

Caught my eye as it uses cream.

Would it set on a biscuit base?

H

judydawn · « **Reply #84 on:** September 21, 2012, 09:16:01 am »

Banoffee Pie Hally. Delicious.

Halex · « **Reply #85 on:** September 21, 2012, 10:46:39 pm »

Thanks JD.

I am going to ake soe, then decide what to do with it

KarenH · « **Reply #86 on:** September 22, 2012, 09:57:20 am »

Hally my batch kept for ages and ages in the fridge ..... Yummy just to sneak a spoonful every now and then, dollop on ice cream, fill biscuits or tarts with, or as JD says, banoffeee pie

cookie1 · « **Reply #87 on:** September 22, 2012, 11:49:41 am »

Having so much sugar it should keep for a very long time Hally.

Halex · « **Reply #88 on:** September 22, 2012, 11:52:25 am »

Thanks guys will make batch & if I like it will make more to give to myfriend.

G

maddy · « **Reply #89 on:** September 23, 2012, 12:01:36 am »

The ingredients in Brons is different to Tenina's (FFS)....has anyone made both for a comparison?

Author Topic: Dulce de Leche courtesy of Bron (Read 158792 times)

Wonder

Re: Dulce de Leche courtesy of Bron

Mrs Nesbit

Re: Dulce de Leche courtesy of Bron

fundj&e

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Mrs Nesbit

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Lilli33

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shanberry

Re: Dulce de Leche courtesy of Bron

cookie1

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shanberry

Re: Dulce de Leche courtesy of Bron

Halex

Re: Dulce de Leche courtesy of Bron

judydawn

Re: Dulce de Leche courtesy of Bron

Halex

Re: Dulce de Leche courtesy of Bron

KarenH

Re: Dulce de Leche courtesy of Bron

cookie1

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Halex

Re: Dulce de Leche courtesy of Bron

maddy

Re: Dulce de Leche courtesy of Bron