How to Make Cutting Dulce de Leche at Home: Step by Step Recipe

O Dulce de Leche from Corte De Roça It is a traditional delicacy that transcends generations, delighting palates with its unique flavor and unparalleled texture.

This sweet, made with fresh milk and natural ingredients, is a true jewel of Brazilian rural cuisine, evoking fond memories and celebrating the riches of the countryside.

What is Corte De Roça Dulce de Leche?

O Dulce de Leche from Corte De Roça It is a specific type of dulce de leche, firmer, which can be cut into pieces, different from the more common pasty version.

Its preparation is an artisanal process that involves slow and careful cooking of milk, resulting in a sweet with a dense texture and caramelized flavor.

History and Tradition

The origin of Dulce de Leche from Corte De Roça It dates back to ancient Brazilian farms, where it was produced by hand by rural families.

The preparation technique has been passed down from generation to generation, maintaining authenticity and the original flavor. This sweet was often made to celebrate special occasions such as harvest festivals and family gatherings.

Ingredients and Preparation Method

The ingredients of Dulce de Leche from Corte De Roça They are simple, but the magic lies in the quality and preparation technique. See the basic ingredients:

Ingredients:

• 1 liter of whole milk
• 2 cups of sugar
• 1 teaspoon of baking soda

Method of preparation:

1. Initial Preparation:
   • In a large, thick-bottomed pan, pour the whole milk and two cups of sugar. Mix well so that the sugar begins to dissolve in the milk.
2. Addition of Bicarbonate:
   • Add teaspoon of baking soda to milk and sugar. The baking soda helps prevent the candy from curdling during the cooking process and also contributes to the color and texture of the candy.
3. Cooking:
   • Place the pan over medium heat and begin stirring constantly. It is important not to stop stirring to prevent the milk from sticking to the bottom of the pan and burning.
   • As the mixture heats, it will begin to thicken and change color, turning from a milky white to a caramel hue. This process can take about 1 to 2 hours, so be patient.
4. Sweet Point:
   • The ideal point for cutting dulce de leche is when the mixture is very dense and starts to come away from the bottom of the pan. To test, take a little of the mixture with a spoon and pour it onto a plate; If it hardens quickly and keeps its shape, it's ready.
5. Cooling and Cutting:
   • Pour the mixture onto a smooth surface greased with butter or margarine. Spread well to form an even layer.
   • Let cool completely to room temperature. After cooling, cut the candy into squares or rectangles of the desired size.
6. Storage:
   • After cutting, store the cut dulce de leche in an airtight container, in a cool, dry place. This will help maintain the freshness and texture of the candy for longer.

Tips:

• Use fresh whole milk for a better result. Skim or low-fat milks may not produce the same texture.
• Stirring constantly is crucial to prevent the candy from burning. Use a wooden spoon or heat-resistant spatula.
• If you want an extra touch of flavor, you can add a pinch of salt or a teaspoon of vanilla essence at the end of cooking.

Common questions

Conclusion

To do Dulce de Leche de Corte em Casa is a fantastic way to revive traditions and bring the authentic flavor of the countryside to your table.

With simple ingredients and a little patience, you can create a delicious sweet treat that pleases all palates.

In addition to being an excellent option for desserts and snacks, dulce de leche de leche is perfect for giving to friends and family, showing affection and dedication.