Are you familiar with dulce de leche? You’ve probably had it in ice cream, candies, cookies, pies and cakes. And no doubt, you’ve seen it in brownies. Dulce de leche translates to ‘sweet of milk’ in Spanish, and it’s a common ingredient used in Argentinian pastries and candies. The difference between dulce de leche and caramel is that the first is the result of cooked milk and sugar simmered until it thickens. The latter is the result of cooked sugar, to which water or cream is added at the end. Dulce de leche is thick, rich and deeper in flavor than its cousin caramel. When added to brownies, it is a perfect pair. Find the complete recipe for made-from-scratch Dulce de Leche brownies, and enter a free Starbucks coffee giveaway, at The Duo Dishes.
February 03, 2012 10:00 AM PST