Dulce de Leche courtesy of Bron

[Halex]

I looked at Tenninas but it doesnt use cream. Only about 2 litres of cream left now

[KazAndCo]

An evil EVIL friend of mine linked me this recipe. OMG it is to DIE for!!! I only had dark brown sugar though so it's a little bit too sweet but still delish!!! YUM! Worked perfectly without me changing the temp or speed. I only had thickened cream too.

[cookie1]

It is very moorish isn't it?

[maddy]

I made this last week, but haven't had a chance yet to use it for Puffs Anzac slice.
I like that its not ott sweet as the tinned version.

[Woerd]

LOVE this recipe.  I have made it many, many times and will continue to do so.  It ALWAYS turns out perfectly

[AussieMum2Boys]

Making this right now!! *squee*

[AussieMum2Boys]

Sweet jesus it's Devine....

[Kimmyh]

[obbie]

How much does it make.

[AussieMum2Boys]

400-500mL maybe?

[courton]

I made mini Banoffee pies (from Taste website)  for my book club meeting using Bron's Dulce de Leche. So easy and yum especially using the biscuit as base. Was a huge hit.
http://www.taste.com.au/recipes/23676/mini+banoffee+pies

[namz]

I have made this a couple of times & whilst it tastes amazing, I can't figure out why mine boils over!  I tried halving the recipe but it still boiled over. I then dropped to 100 and speed 2 but it then kept cooking for ages (about double the time) & never properly thickened up.
If so many others are having success with this recipe, can you please share the alternate cooking method that you are using to make it work without losing half of it all over your bench top?!
The flavour of this recipe is too divine for me to be able to give up on it!!

[judydawn]

Hi namz, welcome to the forum with your first question.  Please do pop over to the Introduce Yourself and tell us a bit more about yourself though, where you are from, how long you've had your TMX etc.

Now back to the question    Did you read all the postings, did you see this one from Thermomixer - he seems to have worked out the problem so perhaps try the speed he suggests.

"Ok - THE ANSWER - it is the SPEED !!!!!!

I started making as per the instructions and after 20 minutes it is all going brilliantly.

Then I decided to experiment.  If I turn the speed down to 3 then foam started swelling up inside like a volcano and if you turn the speed back up to 5 then it won't overflow !!   Grin Grin

So, tried again a few times and I AM CONVINCED - if it goes at greater then 4.5 it is OK - but slower and you are likely to have a mess.

It is fun turning it down and then stopping the overflow by speeding it up.

Hope you give it a go Bel - even try just with a small amount of milk without the rest to begin - set it to Varoma and speed 3 and watch - as it starts to foam turn it up to 5."

[Thermesa]

So today I was hunting for choc caramel slice. Using my old recipe but no coconut so used cashews in the base but the base has cracked a bit. Then I went make my caramel layer but no sweetened condensed milk or golden syrup to be found (my pantry needs a major tidy).

So instead of making to sweetened condensed milk I've trialed this as an alternative. DH is a bit fussy so we will see how it goes.

I've cleaned the bowl using milk at the same speed to 60 degrees. If DS doesn't drink that quick his baby brother will beat him too it.

Now to try tempering chocolate to spread on top.
Edit: tempering was a success. Yay!

[kyton]

Made this today. Couldn't get over how super easy it was! For all my cooking life I have shied away from making any sort of caramel but this was a cinch.