Dulce de leche

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Dulce de leche in Spanish or doce de leite in Portuguese ("milk jam"), is a milk-based sauce. Found as both a syrup and a caramel candy, it is prepared by slowly heating sweetened milk to create a product that is vaguely similar in taste to caramel. It is also the basis for the elaboration of many sweets and desserts which form part of the classics of the Argentine and Uruguayan cuisine.

It is especially popular in Argentina, Brazil, Chile, Colombia, Guatemala, Uruguay, and various other countries. The French preparation confiture de lait is very similar to the spreadable forms of dulce de leche. There are also similar desserts around all Latin America (such as cajeta in Mexico or manjar blanco in Peru)

Contents 1 Preparation and uses 2 References 3 See also 4 External links

[edit] Preparation and uses

The most basic recipe calls for slowly simmering milk and sugar, stirring almost constantly, although other ingredients may be included to achieve special properties. Much of the water in the milk evaporates and the mix thickens; the resulting dulce de leche is usually about a sixth of the volume of the milk used. Although the transformation that occurs in preparation is often called caramelization, it is actually a form of the Maillard reaction, a chemical reaction that is responsible for many of the flavors of cooked food.

A home-made form of dulce de leche is sometimes made by boiling a can of sweetened condensed milk for about 2 hours (or 45 minutes in a Pressure cooker), particularly by those living in countries where it cannot be bought ready-made.

Dulce de leche is used to flavor candies or other sweet foods, such as cakes, cookies (see alfajor) or ice cream, as well as crème caramel ("flan" in Spanish and Portuguese). It is also popular spread on toast. French confiture de lait is commonly served with fromage blanc; a Dutch variety (really, a caramel paste), marketed as Bebogeen, is a children's favorite on bread.

A solid candy made out of dulce de leche, similar to the Polish Krówki and named Vaquita ("little cow"), was manufactured by the Mu-Mu factory in Argentina until the company went out of business in 1984 (as a consequence of financial speculation by its owners). Subsequently, other brands began to manufacture similar candies giving them names such as Vauquita and Vaquerita in an effort to link their products to the original.

In 1997, the ice cream company Häagen-Dazs introduced a dulce de leche-flavored ice cream; in the same year, Starbucks began offering dulce de leche-flavored coffee products.^[1] In the early part of 2009, Girl Scouts of the USA introduced dulce de leche flavored cookies as part of their annual cookie sales program.^[2]

[edit] References

[edit] See also

Wikimedia Commons has media related to: Dulce de leche

• Banoffee pie
• Cajeta
• Caramel
• Caramel candy
• Confiture de lait
• Flan
• Krówki
• Maillard reaction
• Penuche
• Teja (confectionery)

[edit] External links

• How to Make Dulce De Leche, a how-to article from wikiHow.