Literally translated from Spanish it means sweet of milk. This traditional dessert candy is a milk sugar mixture that is boiled and cooked down until it has turned into a thick syrup like consistency. Similar in taste, texture, and color to caramel. It is found in much of South America.
4 liters of milk (cow)
1 kg of sugar (white)
1 / 2 teaspoon baking soda (da fresh color and thickens)
Vanilla extract (a little)
It is a recipe for a traditional Argentine product.
Place all ingredients in large bowl, preferably copper or aluminum with high heat and cook, stirring with wooden spoon to prevent sticking.
When taking color (light brown) and is thick lower heat to a minimum and continue cooking, taking care to stir it occasionally so it does not burn and does not stick. Once this about (not running) remove from the heat.
Place the bowl over cold water and stirring is continued for a while, it makes the sweet thickens even more.
Allow to cool, and when cold can be stored in glass jars with lids and can be stored in the refrigerator.
Can be used to fill cakes or crepes, salads accompany fruit puddings or eat it alone or if you're too greedy
aprox. 2 h
prep.time cooking time.