🍯 Dulce de leche
Also known as: doce de leite, manjar, arequipe, confiture de lait
A thick caramel "milk jam" of cow's milk and sugar cooked down until golden brown. Popular throughout Latin America, especially in Argentina and Uruguay.
Dulce de leche is a thick caramel “milk jam” made by cooking cow’s milk with sugar for several hours. As the water evaporates, the mixture thickens, and the milk’s sugars and proteins undergo non-enzymatic browning (the Maillard reaction): the product turns golden brown and acquires a caramel flavour and a spreadable texture. A pinch of baking soda, which speeds up browning, and vanilla are often added.
Dulce de leche is popular throughout Latin America, especially in Argentina and Uruguay. It has its own names in different countries: doce de leite in Brazil, manjar in Chile, arequipe in Colombia and Venezuela, while in Mexico the goat’s milk version is called cajeta. Similar sweets are known in Europe too: confiture de lait in Normandy and Savoy in France, and kajmak in Poland.
Dulce de leche differs from sweetened condensed milk in being cooked until it caramelises; in taste it is close to boiled condensed milk, made by heating a can of condensed milk for a long time. It is used to fill alfajores, crêpes, cakes and pastries, and eaten with bread and ice cream.
Composition per 100 g
| Fat | 7.35 g |
|---|---|
| Protein | 6.84 g |
| Carbohydrates | 55.4 g |
| Energy | 315 kcal |
| Calcium | 251 mg |
How it connects to milk
🍯 Dulce de leche → made from → 🥛 Cow's milk → type of → 🥛 Milk
Links
- Made from
- 🥛 Cow's milk
- How it is made
- 🔄 Condensing
- Where it is traditional
- 🌍 Latin America
- Which peoples make it
- 🧑🤝🧑 Argentines, 🧑🤝🧑 Uruguayans
- Product type
- 🏺 Traditional dairy products
- Part of
- 🥫 Preserved milk products
Frequently asked questions
What is the difference between dulce de leche and boiled condensed milk?
Dulce de leche is cooked down from milk and sugar in an open pan, while boiled condensed milk is made by heating a sealed can of condensed milk. The taste and colour are similar; the texture and sweetness differ slightly.
Why is dulce de leche brown?
During long heating, the sugars react with milk proteins (the Maillard reaction) and caramelise, which gives the colour and aroma.
What is dulce de leche called in different countries?
Doce de leite in Brazil, manjar in Chile, arequipe in Colombia, cajeta in Mexico (made from goat’s milk).
Similar
🍯 Cajeta · 🍬 Khoa · 🏯 So (dairy product) · 🥫 Condensed milk · 🧀 Milk powder · 🍼 Infant formula
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.