Good morning! It's so sweet around here! Welcome to Paulina Cocina . Today we're all sweet and fudgy. We're going to talk about Dulce de Leche and the recipes you can make with it! I love it, I love eating it by the spoonful, and I also love when my mom made us desserts, any dessert with dulce de leche, and it was the best.
Well, dulce de leche. We all know it, we've all tried it, and if you haven't tried it, try it. Nothing more.
Dulce de leche, arequipe, manjar blanco or cajeta is typical of Latin America, especially Argentina and Uruguay.
For those unfamiliar with this dulce de leche , or doce de leite , or milk caramel , whatever you want to call it, it's a wonderful caramelization of cow's milk with sugar. Depending on the country, it may include vanilla, as is the case in Argentina. Some people use baking soda to give it its brown color; it's also allowed to use goat's milk instead of cow's milk, or a combination of both.
Its flavor is primarily sweet, and its consistency is somewhere between pasty and creamy. It's mostly used for desserts, although it's also included in some sweet and sour recipes, such as sandwiches, or paired with cheese. It can be eaten however you prefer, but we can assure you that it's a true delight for the palate.
Can we all agree that this invention is the best thing ever? Plus, it has a very unique story that goes something like it came about when someone forgot they were heating milk with sugar. It's beautiful. Did they realize they were making something both historic and delicious?
October 11th is World Dulce de Leche Day to commemorate its existence and recognition as a Food and Gastronomic Cultural Heritage of Argentina. Beautiful.
Originally, the recipe for dulce de leche is made with sugar, milk, and vanilla extract . If you're going to make dulce de leche, be patient; we need it right now.
For those who don't usually buy this candy or have never tried it and want to be sure they're not being scammed.
Its milky caramel aroma and chestnut-brown color are characteristic of this product. The consistency is creamy-pasty but fluid, with the exception of the pastry dulce de leche, which is rather solid and dark brown.
I recommend watching this video where Paulina makes homemade dulce de leche and also tells us if it's really worth it. Is It Worth Making Your Own Dulce de Leche? I'm also sharing this homemade dulce de leche recipe from the blog. Watch and/or read for all tastes.
