Dulce de leche, is a sweet caramel spread popular throughout Latin America and used as a spread for bread, pastries, cakes, crepes and cookies like Argentinian alfajores cookies.
It is known as cajeta in Mexico, manjar blanco in Peru, Chile and Bolivia, and arequipe in Colombia.
Dulce de Leche
Course: Desserts, Dessert SaucesCuisine: ArgentinaServings
4
servingsDulce de leche, is a sweet caramel spread popular throughout Latin America and used as a spread for bread, pastries, cakes, crepes and cookies like Argentinian alfajores cookies.
Ingredients
Whole milk — 4 cups
Sugar — 1 1/4 cups
Vanilla — 1 teaspoon
Baking soda — 1/4 teaspoon
Directions
- Add all the ingredients to a heavy-bottomed saucepan and stir well to dissolve the sugar completely.
- Set the saucepan over medium heat and bring to a boil. Reduce heat to very low and simmer, stirring frequently, until thickened and caramelized, about 1 to 1 1/2 hours.
- Transfer to a clean glass jar and refrigerate. Will keep for 1 to 2 weeks.
Dulce de Leche Notes and Variations
- Goat’s milk is used in Peru and Mexico.
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