Definition of Dulce de leche

One of the most characteristic and traditional preparations in South America is known as dulce de leche. Dulce de leche is a preparation that can be used as an accompaniment to toasts or cookies, as well as as a central element of a dessert, or as a flavoring for ice creams, creams and other sweet preparations. Dulce de leche receives this name especially in Argentina, while in other countries of South America receives other names such as 'manjar de leche' or 'cajeta' or 'arequipe' according to the region.

It is not easy to establish the origin of dulce de leche since it has been part of the tradition Latin American since it has memory. However, esteem what's up traditional Preparation arose accidentally when the milk that was probably being heated to be consumed as such was overcooked. While each country will offer his own story about the origin of dulce de leche, the truth is that to obtain such product is necessary to cook evenly and patiently a significant amount of milk along with sugar. At the time, the milk begins to evaporate its liquids and, thanks to the presence of sugar, to become more dense. In addition, it obtains a brownish color that, depending on the point at which the milk is withdrawn from the

fire, it can be more or less dark.

Dulce de leche is one of the easiest preparations to get in countries like Argentina or Uruguay since it It can be found in supermarkets, warehouses, kiosks and even in many businesses especially dedicated to its preparation. Dulce de leche is normally used to be consumed individually, but it is also consumed as a filling for cakes, as a flavoring for other preparations, or as a thickener for smoothies or drinks specific. Although its preparation is very cheap in terms of expenses, dulce de leche can be found at high prices since many of the products offered are made in an artisanal way.

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