Dulce de leche is known as one of the most characteristic and traditional preparations of South America. Dulce de leche is a preparation that can be used as an accompaniment to toasts or cookies, as well as the 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 South American countries it 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 Latin American tradition for as long as anyone can remember. However, it is believed that this traditional preparation arose accidentally when the milk that was probably being heated to be consumed as such was overcooked. Although each country will offer its own story about the origin of dulce de leche, the truth is that to obtain such a product it is necessary to cook a significant amount of milk together with sugar evenly and patiently. Over 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 removed from the heat, 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 can be found in supermarkets, stores, 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 specific drinks. 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 by hand.
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