13 s dulce leche Recipes

heavy cream, strong coffee or 2 tsp instant coffee, light corn syrup, dark chocolate, chopped, vanilla extract, dulce de leche, heavy cream, spiced rum, scoop coffee ice cream, scoop vanilla ice cream, scoop chocolate ice cream, cream, chocolate-covered pretzels, chopped nut brittle, chocolate-covered cherry, edible gold sprinkles or glitter

chocolate cake mix , plus ingredients indicated on box, caramel ice cream , such as edy s caramel delight or haagen-dazs dulce de leche, caramel-nougat chocolate bars, such as milky way, chopped, heavy cream, sugar, chocolate syrup, chocolate jimmies , optional

nonstick vegetable oil spray, all purpose flour, baking soda, salt, unsalted butter, cut into 4 pieces, golden brown sugar, golden syrup (such as lyle s) or light corn syrup, egg yolks, vanilla extract, premium ice cream (such as dulce de leche or banana), softened, bittersweet chocolate (do not exceed 61% cacao), chopped, vegetable oil, assorted decorations (such as chopped nuts, colored sprinkles, toffee bits, and cacao nibs)

cake batter, cake flour, baking powder, salt, eggs, separated, granulated sugar, vanilla extract, whole milk, milk syrup, sweetened condensed milk, heavy cream, evaporated milk, light rum (more if you re in the festive mood), dulce de leche, whole or goat s milk, granulated sugar, dark corn syrup, half stick cinnamon, or more to taste, egg whites, cream of tartar, water, light corn syrup, sugar

flour, baking powder, sugar, low-fat margarine, low-fat butter, vanilla, orange juice, irish cream (bailey s is great), eggs, separated, dulce de leche, sliced almonds

milk (goat s , cow s , or a mixture of the two), sugar, vanilla bean , split open (large, plump, preferably mexican or substitute 1 tbsp pure mexican vanilla extract), baking soda , dissolved in 1 tbsp water

vanilla ice cream, slightly softened, peanut butter cups, quartered, reese sticks candy bars, dulce de leche ice cream, reese peanut butter dessert topping

whole goat s milk (cow s milk will also work and is traditional in some countries, like cuba), fine granulated white sugar, vanilla bean , split in two or 1 tsp vanilla extract, baking soda (sodium bicarbonate) -- this is needed for a complete browning-- it lowers the ph and prevents milk proteins from coagulating (bunching up). the browning is not caramelization -- it is a maillard reaction which requires the addition of a base. if you do not add the sauce will still thicken and taste wonderful, but the full potential of the sauce will be lost.

sugar, unblanched almonds, egg whites, granulated sugar, powdered sugar, almonds, ground