currently my new go-to recipe book! - The World on a Plate features 100 recipes from around the globe and tid bits of their origin ~ including some trivia, and why people in certain parts of the world eat what they do ~ the recipes are simple and on point ~ you don't need to be a pro in the kitchen to master these dishes ~ and what a great idea to throw a dinner party focusing on one region of the world; say Argentina
Dulce De Leche
5 1/3 cups superfine sugar
16 3/4 cups whole milk
1 vanilla pod, split lengthwise in half
1 tsp baking soda
1. Heat large, heavy saucepan over medium heat for a couple of minutes. Add 1/4 - 1/2 sugar. Cook, stirring, until the sugar caramelizes to a golden color.
2. Watching for spatters, quickly stir in the milk along with the remaining sugar, the vanilla pod, and the baking soda. The milk will turn a light beige color.
3. Continue cooking stirring occasionally, for about 1 1/2 hours. Then start checking the pan attentively while stirring more frequently. When the mixture starts to bubble steadily, check the state of doneness by spooning some drops onto a plate to see whether they flow ir stay in place, or use a candy thermometer. Make sure you wait a couple of seconds for your sample to cool a bit. If it solidifies a little, or if it has reached 225 degrees Fahrenheit the thermometer, it is done.
4. Have ready a heatproof medium bowl placed over another bowl filled with cracked ice and a little water. When the dulce de leche has achieved the desired consistency, becoming a shiny, creamy custard that is still a bit liquid, pour it into the prepared bowl to let it cool and thicken. Store, rightly covered, in a plastic or glass container at room temperature or in the refrigerator It will last for months.