Dulce de leche

Dulce de leche is a traditional and very popular ingredient in Latin American cuisine, especially in countries like Argentina, Uruguay, Chile, and Mexico. It is a sweet, thick cream obtained by slowly cooking milk with sugar until it reaches a golden brown color and a creamy, smooth texture.

Its origin dates back to the culinary traditions of the region, although similar versions exist in other parts of the world, such as Europe's "milk jam." In Latin America, dulce de leche is a classic in desserts, cake fillings, alfajores, ice creams, and can also be spread on bread or cookies.

Among its properties, dulce de leche is rich in carbohydrates due to its sugar content and provides quick energy. It contributes calcium and proteins derived from milk, although in lesser amounts than fresh milk, and is a high-calorie source, so it is recommended to consume it in moderation.

In the Hispanic American world, dulce de leche has different synonyms depending on the country: arequipe (Colombia, Venezuela), manjar (Chile, Peru), cajeta (Mexico, although cajeta is traditionally made with goat's milk), and doce de leite in Brazil (though in Portuguese).