Dulce de Leche

FROM: OPI’s Classics Collection

When I first heard this color I though of Lychee. My mom loves Lychee, and she must it in her fruit salad, which is apparently a dessert. I really am not a fan of Lychee, the taste isn’t half bad but it is the texture that I just can’t seem to get past. Lychee is a subtropical fruit found in South East Asia and China. It has an outer red skin with a white fruit inside. They are a good source of vitamin C.

After some more research, I was pleased to find out that Dulce de Leche, actual has nothing to do with the Lychee fruit. It actual means candy of milk, or milk jam. It is a jam popular in Lain American, it is also called manjar or cajeta. The French have their own version known as confiture de lait. It is prepared by slowly heating sweetened milk to create a jam, which is basically caramelized sugar. It is extremely sweet and is often found in an ice cream flavor.  

I was excited about the sweet history of OPI’s Dulce de Leche, which is now part of their classics collection.  It’s a nice nude that goes on really well and will forever remind me of this sweet treat. I’ve attached a recipe for Dulce de Leche so you can enjoy some sweet jam, which goes well on baguette with your new OPI shade!

           

Ingredients

4 cups (1 quart) (1 liter) whole milk (cow's or goat's milk)

3/4 cup (150 grams) granulated white sugar

2 tablespoons light corn syrup

1/2 teaspoon baking soda

1/8 teaspoon salt

1 teaspoon pure vanilla extract

Put the milk, sugar, corn syrup, baking soda and salt in a large, heavy-duty 8 quart (8 liter) saucepan or Dutch oven. Place over medium to medium-high heat and bring just to a boil. Watch carefully, and as soon as the milk begins to foam up, stir with a heatproof spatula or wooden spoon, and reduce heat until the milk is just at a low rolling boil. (If the milk foams up too much, remove the saucepan from the heat until the foam starts to subside. Then return to heat.)

Continue to cook the milk, stirring the bottom and sides of the saucepan frequently, until the mixture becomes very thick and sticky and caramel colored. The more you cook the Dulce de Leche, the thicker and more caramel colored it will become. Once the Dulce de Leche has been reduced to about 1 1/4 cups (300 ml) it is ready. Remove from heat and strain, if necessary. Stir in the vanilla extract. Let cool before covering and storing. The Dulce de Leche can be stored in the refrigerator for at least a month.

http://www.joyofbaking.com/DulceDeLecheRecipe.html#ixzz1rqnk3RK6