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CHOCOLATE DIPPING SAUCE
•
1 ½ Cups Brown
Sugar
•
/
Cup Unsweetened
3
4
Cocoa
•
¼ Cup All-
Purpose Flour
•
1 Cup Water
•
1 (12 fluid ounce)
Can Evaporated Milk
•
2 Tbsp. Butter
•
2 Tsp. Vanilla Extract
DULCE DE LECHE
•
1 Gallon Milk
•
1 Vanilla Bean
•
4 ½ Cups White Sugar
•
1 Tsp. Baking Soda
CARAMEL
•
1 Cup Sugar
•
¼ Cup Water
•
½ Cup Heavy Cream
11
In a medium saucepan, combine brown sugar, cocoa and
flour. Stir in water, a little at a time, to make a smooth paste.
Stir in milk and butter. Bring to a boil over
medium heat and let boil 5 minutes.
Remove from heat and stir in vanilla. Let cool
completely at room temperature, stirring
often to prevent a skin from forming.
Store in refrigerator after cooling.
In a large saucepan, bring milk to a boil over
medium-high heat. Remove from heat and
strain through cheesecloth. Return to pan.
Cut vanilla bean in half and pour the seeds in the milk.
Stir in the sugar and replace the pan on medium-high
heat, stirring constantly until the sugar is dissolved.
Just as the milk mixture begins to boil, stir in
the baking soda. Reduce the heat to medium,
stirring constantly until mixture thickens.
When a wooden spoon drawn through the mixture
leaves the bottom of the pan visible, and the mixture is
light brown in color, remove the pan from the heat.
Place the pan in an ice bath and stir constantly until dulce
de leche is cold. Store in airtight container in refrigerator.
In a saucepan, cook the sugar in the water over
moderate heat, stirring, until the sugar is dissolved.
Raise the heat to moderately high and cook without
stirring until a medium-amber caramel forms.
Off the heat, carefully pour in the cream and
stir until smooth. Season with salt (optional)
and transfer to a heatproof bowl.
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