Dulce de leche

Dulce de leche(Spanish:[ˈdulseðeˈletʃe,ˈdulθe]),caramelized milk,milk candy, ormilk jamis aconfectionerypopular in Latin America, France, Poland, and the Philippines prepared by slowly heating sugar and milk over several hours. The substance takes on a spreadable, sauce-like consistency and derives its rich flavour and colour fromnon-enzymatic browning.It is typically used to top or fill other sweet foods.
Since 1998, and at the initiative of the Argentine Center for the Promotion of Dulce de Leche and Related Products, International Dulce de Leche Day is celebrated every October 11.
Spanishdulce de lecheand Portuguesedoce de leite(Portuguese:[ˈdosidʒiˈlejtʃi]) mean "sweet [made] of milk". Other names in Spanish includemanjar("delicacy"),arequipeandleche quemada("burnt milk", a term popular in Mexico); also in Mexico and someCentral Americancountriesdulce de lechemade with goat's milk is called 'cajeta'.
In the Philippines,dulce de lechemade withcarabao(water buffalo) milk is calleddulce gatas,and is a specialty ofNegros Occidentalprovince.
In French, it is calledconfiture de lait(milk jam). In France, it is traditional in the regions ofNormandyandSavoy, where it is commonly served withfromage blancorcrêpes.
The same confectionery is also known askajmakinPolish cuisine, named after Turkishkaymak, a kind ofclotted cream.Kajmakis most commonly used for wafers or themazurekpie traditionally eaten at Easter.
There are various stories about its origin. Some reports say it originated inIndonesiain the6th century.Later it would have been brought to thePhilippines,Spain, and finally intoLatin America.Apocryphal stories also suggest it was brought to the Americas by important historical figures likeNapoleonor Argentinian generalJuan Manuel de Rosas.
In 2003, Argentina attempted to declare dulce de leche as national patrimony but countries across South America and Central America objected due to its popularity all over the continent.
The most basic recipe calls for slowly simmering milk and sugar, stirring almost constantly until the sugar dissolves (baking soda then can be added), after more constant stirring (between 1.5 – 2 hours) until the mixture thickens and finally turns a rich brown golden-brown colour.
Other ingredients such as vanilla may be added for flavor. Much of the water in the milk evaporates and the mix thickens; the resultingdulce de lecheis usually about a sixth of the volume of the milk used. The transformation that occurs in preparation is caused by a combination of two common non-enzymaticbrowningreactions calledcaramelizationand theMaillard reaction.
Another method of preparation, similar to Russian boiled condensed milk known as "varyonaya sgushchyonka", involves using canned or boxed sweetened condensed milk and cooking it in a pressure cooker for 20 to 25 minutes for a light color and slightly soft consistency, or 40 to 45 minutes for a darker color and firmer consistency. If using condensed milk from a box, it should be wrapped in about 5 to 6 layers of aluminum foil to prevent it from bursting.
It is also possible to place the condensed milk in a glass jar and boil it in the pressure cooker. In this method, different ingredients can also be added to the sweetened condensed milk, such as shredded coconut or peanuts. However, certain precautions need to be taken, such as wrapping the jar with a kitchen towel and lining the pressure cooker with another kitchen towel so that the bottom of the jar does not touch the cooker (as contact may cause the glass to shatter). The cooking time is similar to the previous method (around 35 to 40 minutes).Water should be added to the pressure cooker – enough to cover the cans, boxes, or jars of condensed milk. A small amount of vinegar can be added to the water in the pressure cooker to prevent it from becoming discolored at the bottom. In all cases, once ready, it is important to let thedulce de lechecool completely, which takes about 2 hours.
Dulce de lechecan be eaten alone, but is more commonly used as a topping or filling for other sweet foods, such as cakes,churros, cookies (seealfajor),waffles,flan cakes(akacrème caramel(known aspudimamong Portuguese-speakers) (not to be confused with British pie-like variant offlan), fruits like bananas and candied figs, and ice creams; it is also a popular spread oncrepes(panqueques),obleas(wafers), and toast.