Dulce De Leche Tub

Dulce de leche is a sweet from Latin America made from milk and cooked with sugar to create a thick, spreadable sauce-like texture. It is used to fill desserts, such as waffles, crepes, cakes, cookies, toasts, or bakes. Dulce de leche is the name used in Argentina, Bolivia, Centre America, Ecuador, Spain, Paraguay, Puerto Rico, Republica Dominicana, Uruguay and some areas of Colombia. However, the same product adopts different names depending on the region. For example, in some areas it is also known as arequipe, cajeta, bollo de leche, fanguito, or manjar.

Caramel and dulce de leche are not the same thing, as they differ in the ingredients and way of cooking, although they look very similar. Caramel is made from simmering sugar by itself or with water, whereas Dulce de leche is made from simmering milk and sugar.

Dulce de leche ice cream is made with milk, cream, sugar, vanilla, eggs and dulce de leche.

Dulce de leche is a sweet sauce which tastes like a richer, thicker version of caramel due to being made from milk and sugar, rather than water and sugar like caramel. It pairs well with fruits and chocolate and of course, ice cream.

Dulce de leche is originally from Latin America, and it is a traditional sweet in many different countries within this continent, such as Argentina, Bolivia, Ecuador, Chile, Colombia, Venezuela, Brazil, etc.

It is not known who invented dulce de leche as there are different explanations and stories depending on the country and region. For example, in Argentina there is a theory that says dulce de leche was the product of a fortuitous event in the city of Cañuelas in 1829, during a meeting between General Lavalle and General Juan Manuel de Rosas, when a maid forgot about a mixture of milk and sugar being cooked on a fire. Upon her return she realised it has turned into a thick, sweet sauce.

Dulce de leche is Spanish for ‘sweet from milk’. In some regions it is also known in Spanish as manjar, which means delicacy.