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Dulce De Leche

Dulce De Leche on Wikipedia:

A jar of dulce de leche

Dulce de leche in Spanish 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 many favourite sweets and dessert recipes in Argentine, Colombian, Paraguayan, Chilean, Peruvian, Uruguayan and, Brazilian (doce de leite in Portuguese) cuisine.

It is especially popular in South American countries. The French version 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)

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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. The transformation that occurs in preparation is often called caramelization, scientifically described as the Maillard reaction, a chemical reaction that is responsible for browning, which helps to develop many of the flavors of cooked food.

Muffins with dulce de leche sauce.

A home-made form of dulce de leche is sometimes made by boiling an unopened can of sweetened condensed milk for 2 –3 hours (or 30 to 45 minutes in a Pressure cooker), particularly by those living in countries where it cannot be bought ready-made. At least one maker of condensed milk warns against this method as dangerous.[citation needed]

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]

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)

Carnation brand makes a canned version of Dulce de leche similar in size to its sweetened condensed milk.

References

^ Felice Torre (2007), Taste the Flavors of my Homeland, Starbucks  ^ Meet the Cookies, Girl Scouts of the USA, 2009 

External links

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