What is dulce de leche?
Literally translated as “sweetness of milk,” dulce de leche is made by heating sweetened milk for a long period of time. Dulce de leche has a rich, creamy, milky flavor and is very popular in Latin America, especially Argentina. It is commonly used as an ingredient for various desserts such as alfajores, cakes, ice cream, and pastries, but it is also used as a spread for toast and rolls.
How do you pronounce dulce de leche in English?
DOOL/seh deh LEH/tcheh
What is the origin of dulce de leche?
It’s said that it was invented by accident in Argentina in 1829 when a person heated sweetened milk (“la lechada”) for too long.
Is dulce de leche the same as caramel?
No! Dulce de leche is sometimes confused with caramel, but the two are completely different. Caramel is made from heating sugar and water. Its consistency and taste is similar to syrup. On the other hand, dulce de leche has a sweet, milky flavor and its consistency can range from a thick liquid to a spread.
Can I make my own dulce de leche?
As mentioned above, dulce de leche is made my heating sweetened milk. Traditionally, sugar, milk, and a hint of vanilla are heated together for a long period of time. It is a rather tedious process to get your dulce de leche to the consistency you need. It can also be mess in the kitchen! Some recipes call for heating sweetened condensed milk to speed the process. However, we recommend leaving it to the experts in Argentine dulce leche such as San Ignacio, Cachafaz, and Vacalin.