Dulce de leche

Dulce de leche, also known as caramelized milk, milk candy, or milk jam, is a special sweet treat made by heating sugar and milk together for several hours. As the mixture heats up, it changes into a smooth, spreadable sauce with a rich, caramel-like flavor and color. This happens because of a process called non-enzymatic browning, which gives the dulce de leche its deep, tasty taste.

People often use dulce de leche to add flavor to other sweet foods. It is commonly used as a topping for ice cream, pancakes, and pastries, or as a filling inside pies and cakes. Its sweet, creamy texture makes it a favorite in many desserts around the world.

The tradition of making dulce de leche dates back many years and is enjoyed in many countries, especially in Latin America, where it is a popular ingredient in many beloved treats. Whether spread on bread, stirred into hot chocolate, or enjoyed straight from the jar, dulce de leche brings a delightful caramel flavor to many dishes.

Names and similar confections

Spanish dulce de leche and Portuguese doce de leite mean "sweet made of milk". Other names in Spanish include manjar ("delicacy"), arequipe, and leche quemada ("burnt milk"). In Mexico and some Central American countries, dulce de leche made with goat's milk is called 'cajeta'. A famous sweet from Mexico is known as cajeta de Celaya.

In the Philippines, dulce de leche made with carabao (water buffalo) milk is called dulce gatas, and is a specialty of Negros Occidental province.

In French, it is called confiture de lait (milk jam). In France, it is traditional in the regions of Normandy and Savoy, where it is commonly served with fromage blanc or crêpes.

The same sweet is also known as kajmak in Polish cuisine, named after Turkish kaymak, a kind of clotted cream. Kajmak is most commonly used for wafers or the mazurek pie traditionally eaten at Easter.

History

There are many stories about where dulce de leche came from. Some say it started in Indonesia a long time ago, while others think it began in the Philippines even earlier. It may have traveled from the Philippines to Spain and then to the Americas. Some fun tales even say important people like Napoleon or Argentine general Juan Manuel de Rosas brought it to the Americas.

In Brazil, there are records of a similar sweet called doce de leite from 1773. There are also reports of a sweet called manjar being brought into Argentina from Chile in the late 1600s. An Argentine historian thought it started in the Captaincy General of Chile and spread to Argentina with the Army of the Andes in 1817. A Swiss traveler wrote about people eating dulce de leche in Paraguay during his visits from 1818 to 1825.

Since 1998, people in Argentina have celebrated International Dulce de Leche Day on October 11. In 2003, Argentina tried to name dulce de leche as an important cultural tradition, but many other countries in South and Central America said no because people love it all over the region.

Preparation

Making dulce de leche is a simple process that starts with heating milk and sugar together. You need to stir it almost constantly for about 1.5 to 2 hours, until the sugar dissolves and the mixture turns a rich brown color.

Sometimes, people add vanilla for extra flavor. As the mixture cooks, much of the water in the milk disappears, and the dulce de leche becomes thick and creamy. Another way to make it is by using canned sweetened condensed milk and cooking it in a pressure cooker for about 20 to 45 minutes, depending on how dark you want it to be. Just remember to wrap the cans or jars well to keep them safe during cooking. After it’s done, let the dulce de leche cool completely, which can take around 2 hours.

The change in color and texture happens because of two common reactions called caramelization and the Maillard reaction.

Use

Dulce de leche can be enjoyed by itself, but it is often used as a tasty topping or filling for many sweet treats. It’s commonly added to cakes like Maria Luisa cake, churros, cookies such as alfajores, waffles, flan cakes (also known as crème caramel), and even fruits like bananas. It’s also great on crepes, obleas (wafers), and toast, and it makes ice cream even more delicious.