Happy birthday, dear wee dad!
The odd, yet enticing, photo above stands as a tantalizing preview of the chocolate dulce-de-leche bars you will receive in a scant two days. Take this as an early birthday card.
Yes, father, I have crafted my very own dulce de leche. You should have seen it… simmering and frothing in a sweet, milky puddle in my Calphalon pan which was a wedding present from your own wallet (though somehow I doubt you remember). It was a rich, fragrant, swirling whirlpool of goodness -- more delicate, more fragile, more dairy than its petty American counterpart.
Sigh.
I think it’s pretty obvious by now who should be getting the fattest inheritance.
The odd, yet enticing, photo above stands as a tantalizing preview of the chocolate dulce-de-leche bars you will receive in a scant two days. Take this as an early birthday card.
Yes, father, I have crafted my very own dulce de leche. You should have seen it… simmering and frothing in a sweet, milky puddle in my Calphalon pan which was a wedding present from your own wallet (though somehow I doubt you remember). It was a rich, fragrant, swirling whirlpool of goodness -- more delicate, more fragile, more dairy than its petty American counterpart.
Sigh.
I think it’s pretty obvious by now who should be getting the fattest inheritance.
Dulce de Leche
2 cups milk
1 cup sugar
1/2 teaspoon baking soda
A splash of vanilla
Scald milk in a heavy pan by stirring occasionally over low heat until steam breathes gently from its surface. Add the sugar, soda and vanilla, slowly, and stir till it dissolves. Cook over medium heat for an hour, stirring every 5 minutes or so. Be sure to remove it from heat the instant it thickens into a gorgeous, tawny syrup.
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