Dulce de Leche


  Nona's Italian Cookbook

Bryanna Clark-Grogan      www.bryannaclarkgrogan.com

Dolce de Leche

Bryanna’s Vegan Dulce De Leche
Makes 2 and 1/3 cups

596 grams (1 lb. 5 oz. or 2 cups) jar brown rice syrup
1/2 cup soft light brown sugar
1/4 cup soy (or rice) protein powder
1 teaspoon pure vanilla extract

Microwave the jar of brown rice syrup (lid off) for 1-2 minutes, or heat it in water in the top of a double boiler over a pan of simmering water, until hot and liquid.

Scrape into a small, deep bowl. Whisk the brown sugar into the hot syrup and whisk (or beat with a hand immersion blender or hand-held electric beater) until the sugar completely dissolves. Beat in the soy or rice protein powder and the vanilla until completely smooth. Pour into a clean jar. Cool, covered, until thickened. This will keep several weeks in the refrigerator or several months frozen.

Use this sauce over frozen vegan desserts, as a filling for tarts and cookies, on sundaes, over brownies, as a cake or pudding sauce, over filled sweet crepes, on fruit crumbles, etc.

© Copyright 2005 Bryanna Clarke-Grogan