tag:blogger.com,1999:blog-3923999356326504303.post6589154837145449582..comments2023-03-25T03:40:42.740-04:00Comments on Holly's Recipe Repository: Homemade Christmas: Dulce de LecheHollyhttp://www.blogger.com/profile/13858902278504525271noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-3923999356326504303.post-77338004197762299362014-01-29T00:11:07.478-05:002014-01-29T00:11:07.478-05:00Please do not cook Dulce de Leche in a can. The a...Please do not cook Dulce de Leche in a can. The aluminum in the can leeches into the milk. All you need to do is to pour the milk into a pint canning jar and put on a lid tightly. Then cook like in the can. Or, better yet, cook it in a crockpot. Fill the crockpot to the level of the lid and cook on high for 5-8 hours, depending on how dark you like it. That's one advantage to cooking itAnonymoushttps://www.blogger.com/profile/01576451414693042111noreply@blogger.comtag:blogger.com,1999:blog-3923999356326504303.post-58374340992812911172010-02-20T02:15:39.901-05:002010-02-20T02:15:39.901-05:00I only put it in jars, I did not can it.I only put it in jars, I did not can it.Hollyhttps://www.blogger.com/profile/13858902278504525271noreply@blogger.comtag:blogger.com,1999:blog-3923999356326504303.post-33814910599789656662010-02-19T06:39:48.759-05:002010-02-19T06:39:48.759-05:00I am curious, did you just put it in jars, or did ...I am curious, did you just put it in jars, or did you run it through a canner to preserve it?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3923999356326504303.post-82008812209183401962009-08-17T06:12:07.070-04:002009-08-17T06:12:07.070-04:00Thanks for the suggestion -- I had felt like the B...Thanks for the suggestion -- I had felt like the Brown recipe <i>should</i> have been a winner and was wanting to test it again. I will give your trick a try!Hollyhttps://www.blogger.com/profile/13858902278504525271noreply@blogger.comtag:blogger.com,1999:blog-3923999356326504303.post-3729761257009123452009-08-16T23:28:42.937-04:002009-08-16T23:28:42.937-04:00I have worked as a pastry chef and I would like to...I have worked as a pastry chef and I would like to make a suggestion. Try making Alton Brown's recipe but add either some corn syrup or agave syrup. Just a few tablespoons. These are invert sugars. The odd texture probably has to do with the sugar crystallization. By adding a little bit of an invert sugar prevents crystallization of the sucrose. Try it and I think you will find the Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3923999356326504303.post-54491237636051522932009-01-14T07:36:00.000-05:002009-01-14T07:36:00.000-05:00An excellent post--I love people who test things f...An excellent post--I love people who test things for me! :0)Lindahttps://www.blogger.com/profile/04153228502785993376noreply@blogger.comtag:blogger.com,1999:blog-3923999356326504303.post-29736015740681930742009-01-07T20:04:00.000-05:002009-01-07T20:04:00.000-05:00You did an awesome job! It is so cool to look at t...You did an awesome job! It is so cool to look at them all lined up and be able to compare the colors. I'm such a wimp, I just buy it in the can already made. You rock!Reenihttps://www.blogger.com/profile/09745904952447335925noreply@blogger.comtag:blogger.com,1999:blog-3923999356326504303.post-13210098968296827732009-01-07T00:11:00.000-05:002009-01-07T00:11:00.000-05:00What a great, informative post! I've been boiling ...What a great, informative post! I've been boiling my unopened cans for years and I'm still alive :)Verahttps://www.blogger.com/profile/17608024578098527972noreply@blogger.comtag:blogger.com,1999:blog-3923999356326504303.post-53075986870935077092009-01-04T20:27:00.000-05:002009-01-04T20:27:00.000-05:00Great post! I love the side by side comparison. Ma...Great post! I love the side by side comparison. Makes me want to dig a spoon into each to judge for myself. :)Bobhttps://www.blogger.com/profile/13410982623974521233noreply@blogger.com