Homemade ‘Bebogeen’

One of my favorite topping for my breakfast toast: ‘Bebogeen’! This classic caramel paste, from the 50’s, is traditionally made from Dutch sugar beets. During and after the Second World War, supplies on butter were running low. By producing this delicious paste, people were still able to spread something creamy on their sandwiches.

Since a lot of classic Dutch products are disappearing from the shelves in the supermarkt, I needed to find a way to make my own. My favorite combination is Bebogeen with banana, chocolate sprinkles and toasted peanuts. This ‘Bebogeen’ stays in good condition for about 3 months (in an airtight container) but I bet it is not going to stay for a week..

Bebogeen

Servings 3 Tins
Prep Time 5 mins
Cook Time 3 hrs

Equipment

  • Cooking pan

Ingredients

  • 3 tins Condensed milk like Friesche Vlag

Instructions

  • Remove the stickers and paper from the outside of the tin. Make sure to remove the glue as it can stain your pan.
  • Add the tins to the cooking pan, and add enough water so that the tins are completely covered.

When the real magic happens…

  • Bring this to a boil and let it cook for 3 hours.
  • Since the tins are very hot, please use a kitchen tong to remove the tins from the hot water.
  • Let the tins cool down to room temperature, open a tin & enjoy a big spoon of it!
Course: Stock Items
Cuisine: Dutch
Keyword: Sweet

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