Mexican Caramel Recipe
Ingredients
| 1 can evaporated goat's milk | ||
| Sugar | 1 Cup (16 tbs) | |
| 2 tablespoons butter or margarine Dried fruit, cookies, or ice cream | ||
Directions
In a 3- to 4-quart pan, combine milk, sugar, and butter.
Bring to a boil over high heat.
Cook, stirring often, for 10 minutes.
Continue to cook, stirring constantly (mixture scorches easily), until sauce darkens to a medium caramel color (about 10 more minutes).
Thickened sauce should still flow from a spoon; it will thicken more as it cools.
If made ahead, cover airtight and refrigerate for up to 3 months.
Serve in tiny bowls as a dip for fruit or cookies, or spoon over ice cream.
Makes about 1 cup.Cut bread into 1/2 inch-thick slices.
Toast slices; then break into large pieces.
Place half the bread in a greased 9- by 13-inch baking dish.
Top with half the pine nuts, almonds, walnuts, raisins, and cheese.
Pour half the cinnamon syrup over all.
Repeat layers and top with remaining syrup; sprinkle with orange peel.
Cover and bake in a 350° oven until hot in center (about 35 minutes; uncover during last 5 minutes).
Bring to a boil over high heat.
Cook, stirring often, for 10 minutes.
Continue to cook, stirring constantly (mixture scorches easily), until sauce darkens to a medium caramel color (about 10 more minutes).
Thickened sauce should still flow from a spoon; it will thicken more as it cools.
If made ahead, cover airtight and refrigerate for up to 3 months.
Serve in tiny bowls as a dip for fruit or cookies, or spoon over ice cream.
Makes about 1 cup.Cut bread into 1/2 inch-thick slices.
Toast slices; then break into large pieces.
Place half the bread in a greased 9- by 13-inch baking dish.
Top with half the pine nuts, almonds, walnuts, raisins, and cheese.
Pour half the cinnamon syrup over all.
Repeat layers and top with remaining syrup; sprinkle with orange peel.
Cover and bake in a 350° oven until hot in center (about 35 minutes; uncover during last 5 minutes).
Chef
