Peruvian Caramel Sauce Recipes

PERUVIAN CARAMEL COOKIES

Peruvian Caramel Cookies image

According to the story, there's a Peruvian bakery in New York where, on Wednesday mornings the line forms very early for these cookies. And, they cost a buck each. I believe it. They're incredible when they're fresh. Got it off the net from someone who's Chilean friend gave her the same authentic recipe. You can make your own caramel recipe but it won't taste the same.

Provided by sugarpea

Categories Dessert

Time 5h

Yield 24-26 cookies

Number Of Ingredients 9

Ingredients

1 1/2 cups unsalted butter
1 cup confectioners' sugar
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1/3 cup ground almonds
3 cups flour
2 (14 ounce) cans (2 cans) sweetened condensed milk

Steps:

Cream butter with confectioners' and granulated sugar until fluffy.
Stir in remaining ingredients.
Wrap and chill 30 minutes.
If chilled longer let it warm up until it can be rolled.
Or, whack it with a rolling pin until it cooperates.
Roll dough out to 1/4" thickness, cut in 2 1/2" circles and place on parchment lined cookie sheet.
Bake at 350° for 12-14 minutes.
Cool cookie sheets between batches.
Cool cookies on wire rack.
Carefully (they're fragile cookies) spread some caramel on one cookie and top with another cookie.
Dust tops with confectioners' sugar and enjoy immediately having a crisp cookie-the way they were meant to be eaten.
They will turn soft after setting.
Alternatively the cookies can be filled with the rewarmed caramel as needed.
Caramel: Pour both cans of condensed milk in the top of a double boiler over simmering water and simmer on very low heat 2-3 hours, stirring occasionally.
Eventually the milk will thicken and brown.
Cool well and it will thicken further.
Refrigerate until needed.
Makes enough for 4-5 dozen cookies.

PERUVIAN CARAMEL SAUCE

Peruvian Caramel Sauce image

Goat's milk is traditionally used in this recipe but evaporated milk works well. This must cook a long time to ensure the fullest caramel flavor. Pair with fruit or ice cream

Provided by mary winecoff

Categories Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 (12 ounce) can evaporated milk
2 cups milk
1/2 teaspoon baking soda
1 1/2 cups brown sugar, packed
1/4 cup water

Steps:

Heat evaporated milk, milk and bing soda to boiling; remove from heat.
Heat brown sugar and water in Dutch oven over low heat, stirring constantly, until sugar is dissolved. Add milk mixture. Cook uncovered over medium-low heat, stirring frequently, until mixture is very thick and golden brown, about 1 hour. Pour into bowl, cover and refrigerate at least 4 hours.

Nutrition Facts : Calories 252.8, Fat 5.5, SaturatedFat 3.3, Cholesterol 20.9, Sodium 165.4, Carbohydrate 47.6, Sugar 40, Protein 5

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