DULCE DE LECHE

What is dulce de leche?

Dulce de leche is a caramelized dairy product obtained by slowly cooking milk and sugar until it thickens and acquires a characteristic brown color. It has a creamy texture and a sweet taste with caramel notes. It is known by different names in different countries, such as arequipe in Colombia and Venezuela, cajeta in Mexico (when made with goat's milk), or manjar in Chile and Peru.

Properties of dulce de leche

Although it is a delicious product, its consumption should be moderate due to its high caloric and sugar content. Some of its properties are:

• Energy source: Rich in carbohydrates and sugars, making it an energetic food.
• Calcium content: Being made with milk, it contains calcium, beneficial for bones.
• Proteins: Provides dairy-based proteins, although in smaller quantities than fresh milk.
• High sugar content: It is a highly caloric food, so its consumption is recommended in moderation.

Varieties of dulce de leche

There are different versions according to their texture, ingredients, and preparation methods:
Clasico: The traditional recipe with milk and sugar.
Repostero: Thicker, ideal for filling cakes and alfajores because it maintains its shape better.
Casero: Made in an artisanal way, with a more rustic texture and a more intense flavor.
Light or sugar-free: Sweetened with sweeteners, to reduce its caloric content.
With chocolate: A variant that combines dulce de leche with cocoa for a more intense flavor.
With alcohol: Some versions include liquors like rum or whisky to give it a special touch.

Main producing countries

Dulce de leche is a traditional product in Latin America, although it is also consumed in other parts of the world. Some of the main countries that produce and consume it are:

Argentina: Considered a national symbol, it is part of many recipes and is exported to several countries.
Uruguay: A great producer and consumer; Uruguayan dulce de leche is highly appreciated for its creamy texture.
Chile: Known as "manjar" and very popular in cakes and desserts.
Colombia and Venezuela: Called "arequipe," it is widely used in typical desserts.
Mexico: It is called "cajeta" when made with goat's milk, giving it a unique flavor.
Spain: Although not traditional, it has gained popularity in recent years.
France: In the Brittany region, there is a similar version called "confiture de lait."

Ways to consume and prepare it

Dulce de leche is extremely versatile and can be consumed in many ways:

 Spread: on bread, toast, or cookies.
 In baking: Used to fill cakes, alfajores, crepes, and pastries.
 As a topping on ice creams, yogurts, or desserts.
In pancakes and waffles: Accompanied with fruits or cream.
 Diluted in milk or coffee to add a sweet touch.
 In flans and puddings as a sauce or base ingredient.
 As a base for desserts like "chocotorta" or "volcán de dulce de leche."