at Wed, 15 Feb 2006 17:04:34 GMT in CaJIf.6775$lG.4981@trndny01,
(Janet Puistonen) wrote :

Alex Rast wrote:
In actual fact, I would use the Indian sort of super-condensed milk
called khoya to make something like you claim. Khoya, milk-fudge, is
made by taking whole milk and condensing it using a reduction method,
stirring constantly, until it becomes very thick and is tan in
colour.
This sounds very much like dulce de leche.

The big difference is that Khoya doesn't have *nearly* the amount of sugar.
Dulce de leche is more sugar than milk. Some versions of Khoya have a
little bit of sugar added but you can make it just as well with no added
sugar at all. So, for instance, you couldn't make it with sweetened
condensed milk, which, as I've said before, is a complete misnomer - it
should be called milk-fortified sugar syrup. IMHO a chocolate made with
dulce de leche risks being cloyingly sweet - not so with khoya which has a
much more subtle sweetness to it.


--
Alex Rast

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