Dulce de leche

<p>Source:  <a href="http://en.wikipedia.org/wiki/Dulce_de_leche">http://en.wikipedia.org/wiki/Dulce_de_leche</a></p>

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<i><b>Dulce de leche</b></i> (<small>Spanish pronunciation: </small><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_Spanish" title="Wikipedia:IPA for Spanish" >[ˈdulse ðe ˈletʃe]</a>; <a href="http://en.wikipedia.org/wiki/Portuguese_language" title="Portuguese language" >Portuguese</a>: <i>doce de leite</i>, <small>IPA: </small><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_Portuguese" title="Wikipedia:IPA for Portuguese" class="mw-redirect" >[ˈdosi dʒi ˈlejtʃi]</a>) is a thick,creamy, caramel-like milk-based sauce or spread.

Literally translated, dulce de leche means "<a href="http://en.wikipedia.org/wiki/Confectionery" title="Confectionery" >sweetness</a> of <a href="http://en.wikipedia.org/wiki/Milk" title="Milk" >milk</a>". It is prepared by slowly heating sweetened <a href="http://en.wikipedia.org/wiki/Milk" title="Milk" >milk</a> to create a product that derives its taste from <a href="http://en.wikipedia.org/wiki/Caramel" title="Caramel" >caramelised</a> sugar. It is a popular sweet in Latin America, where it is known under a variety of names. In Chile, Ecuador and Panama, it is known as <i>manjar</i>. In Peru, Colombia and Venezuela, it is referred to as <i>manjar blanco</i> or <i>arequipe</i>, depending on regional variations. In Mexico and Nicaragua, it is commonly called <i>cajeta</i>. It is also found in Brazil, known by its <a href="http://en.wikipedia.org/wiki/Portuguese_language" title="Portuguese language" >Portuguese</a> name <i>doce de leite</i>.

A French version, known as <i><a href="http://en.wikipedia.org/wiki/Confiture_de_lait" title="Confiture de lait" >confiture de lait</a></i>, is very similar to the spreadable forms of <i>dulce de leche</i>. A Norwegian version, <i>Hamar-pålegg</i>("Hamar spread"), better known as HaPå, is a relatively thick and not so sweet commercial variant.</p>

<h2 >[<a href="http://en.wikipedia.org/w/index.php?title=Dulce_de_leche&action=edit&section=1" title="Edit section: Preparation and uses" >edit</a>]Preparation and uses</h2>

<p >The most basic recipe calls for slowly <a href="http://en.wikipedia.org/wiki/Simmer" title="Simmer" class="mw-redirect" >simmering</a> <a href="http://en.wikipedia.org/wiki/Milk" title="Milk" >milk</a> and <a href="http://en.wikipedia.org/wiki/Sugar" title="Sugar" >sugar</a>, stirring almost constantly, although other ingredients may be included to achieve special properties. Much of the water in the milk <a href="http://en.wikipedia.org/wiki/Evaporation" title="Evaporation" >evaporates</a> and the mix thickens; the resulting <i>dulce de leche</i> is 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 browning reactions called <a href="http://en.wikipedia.org/wiki/Caramelization" title="Caramelization" >caramelization</a> and the <a href="http://en.wikipedia.org/wiki/Maillard_reaction" title="Maillard reaction" >Maillard reaction</a>.<sup id="cite_ref-isbn10-0-684-80001-2_0-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Dulce_de_leche#cite_note-isbn10-0-684-80001-2-0" >[1]</a></sup></p>

Muffins with <i>dulce de leche</i> sauce</div>

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<p >A home-made form of <i>dulce de leche</i> is sometimes made by boiling an unopened can of sweetened <a href="http://en.wikipedia.org/wiki/Condensed_milk" title="Condensed milk" >condensed milk</a> for two to three hours (or 30 to 45 minutes in a <a href="http://en.wikipedia.org/wiki/Pressure_cooker" title="Pressure cooker" class="mw-redirect" >pressure cooker</a>), particularly by those living in countries where it cannot be bought ready-made. It is dangerous to do this on a stove: if the pot is allowed to boil dry, the can will overheat and explode.<sup id="cite_ref-isbn1-55832-249-3_1-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Dulce_de_leche#cite_note-isbn1-55832-249-3-1" >[2]</a></sup>

<i>Dulce de leche</i> is used to flavor candies or other sweet foods, such as <a href="http://en.wikipedia.org/wiki/Cake" title="Cake" >cakes</a>, <a href="http://en.wikipedia.org/wiki/Cookie" title="Cookie" >cookies</a> (see<i><a href="http://en.wikipedia.org/wiki/Alfajor" title="Alfajor" >alfajor</a></i>), or <a href="http://en.wikipedia.org/wiki/Ice_cream" title="Ice cream" >ice creams</a> (<a href="http://en.wikipedia.org/wiki/Argentina" title="Argentina" >Argentina</a> and recently introduced in <a href="http://en.wikipedia.org/wiki/Spain" title="Spain" >Spain</a> and the <a href="http://en.wikipedia.org/wiki/USA" title="USA" class="mw-redirect" >USA</a>), as well as<i><a href="http://en.wikipedia.org/wiki/Cr%C3%A8me_caramel" title="Crème caramel" >crème caramel</a></i> (<i>flan</i> in Spanish and Portuguese). It provides the "<a href="http://en.wikipedia.org/wiki/Toffee" title="Toffee" >toffee</a>" part of English <a href="http://en.wikipedia.org/wiki/Banoffee_pie" title="Banoffee pie" >Banoffee pie</a>. It is also popular spread on <a href="http://en.wikipedia.org/wiki/Pancakes" title="Pancakes" class="mw-redirect" >pancakes</a> and <a href="http://en.wikipedia.org/wiki/Toast" title="Toast" >toast</a>. French <i><a href="http://en.wikipedia.org/wiki/Confiture_de_lait" title="Confiture de lait" >confiture de lait</a></i> is commonly served with <i><a href="http://en.wikipedia.org/wiki/Fromage_blanc" title="Fromage blanc" class="mw-redirect" >fromage blanc</a></i>; a Dutch variety (really, a caramel paste), marketed as Bebogeen, is a children's favorite on bread.

A solid candy made from <i>dulce de leche</i>, similar to the <a href="http://en.wikipedia.org/wiki/Poland" title="Poland" >Polish</a> <i><a href="http://en.wikipedia.org/wiki/Kr%C3%B3wki" title="Krówki" >krówki</a></i> and named Vaquita (little cow), was manufactured by the Mu-Mu factory in Argentina until the company went out of business in 1984 (as a consequence of financial speculation by its owners.<sup class="Template-Fact" >[<i><a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed" >citation needed</a></i>]</sup>) Subsequently, other brands began to manufacture similar candies, giving them names such as "Vauquita" and "Vaquerita" in an effort to link their products to the original.

In 1997, the <a href="http://en.wikipedia.org/wiki/Ice_cream" title="Ice cream" >ice cream</a> company <a href="http://en.wikipedia.org/wiki/H%C3%A4agen-Dazs" title="Häagen-Dazs" >Häagen-Dazs</a> introduced a <i>dulce de leche</i>-flavored ice cream; in the same year, <a href="http://en.wikipedia.org/wiki/Starbucks" title="Starbucks" >Starbucks</a> began offering <i>dulce de leche</i>-flavored coffee products.<sup id="cite_ref-2" class="reference" ><a href="http://en.wikipedia.org/wiki/Dulce_de_leche#cite_note-2" >[3]</a></sup> In the early part of 2009, <a href="http://en.wikipedia.org/wiki/Girl_Scouts_of_the_USA" title="Girl Scouts of the USA" >Girl Scouts of the USA</a> introduced <i>dulce de leche</i> flavored cookies as part of their annual cookie sales program.<sup id="cite_ref-3" class="reference" ><a href="http://en.wikipedia.org/wiki/Dulce_de_leche#cite_note-3" >[4]</a></sup><sup class="Template-Fact" >[<i><a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed" >citation needed</a></i>]</sup>

A similar recipe is used to prepare <i><a href="http://en.wikipedia.org/wiki/Basundi" title="Basundi" >basundi</a></i> in <a href="http://en.wikipedia.org/wiki/India" title="India" >India</a>. It is like a less condensed <i>dulce de leche</i>, flavoured with <a href="http://en.wikipedia.org/wiki/Cardamom" title="Cardamom" >cardamom</a> and is eaten as dessert. The <a href="http://en.wikipedia.org/wiki/Philippines" title="Philippines" >Philippines</a> also has <i>dulce de leche</i>, where it is usually paired with cakes or breakfast rolls. Like in other places, it has also found its way into other desserts such as cakes and ice cream.

This is also known in Russia as boiled concentrated milk (the Russian equivalent of sweetened condensed milk).</p>

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<td ><i><b><a href="http://en.wikipedia.org/wiki/Portal:Latin_America" title="Portal:Latin America" >Latin America portal</a></b></i></td>

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<td ><i><b><a href="http://en.wikipedia.org/wiki/Portal:Food" title="Portal:Food" >Food portal</a></b></i></td>

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<li ><a href="http://en.wikipedia.org/wiki/Baked_milk" title="Baked milk" >Baked milk</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Banoffee_pie" title="Banoffee pie" >Banoffee pie</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Basundi" title="Basundi" >Basundi</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Brunost" title="Brunost" >Brunost</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Cajeta" title="Cajeta" >Cajeta</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Caramel" title="Caramel" >Caramel</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Caramel#Caramel_candy" title="Caramel" >Caramel candy</a></li>

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<li ><a href="http://en.wikipedia.org/wiki/Confiture_de_lait" title="Confiture de lait" >Confiture de lait</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Custard" title="Custard" >Custard</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Kaymak" title="Kaymak" >Kaymak</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Kr%C3%B3wki" title="Krówki" >Krówki</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Maillard_reaction" title="Maillard reaction" >Maillard reaction</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Manjar_blanco" title="Manjar blanco" >Manjar blanco</a></li>

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<li ><a href="http://en.wikipedia.org/wiki/Penuche" title="Penuche" >Penuche</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Russian_candy" title="Russian candy" >Russian candy</a></li>

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<h2 >[<a href="http://en.wikipedia.org/w/index.php?title=Dulce_de_leche&action=edit&section=3" title="Edit section: References" >edit</a>]References</h2>

<li id="cite_note-isbn10-0-684-80001-2-0" ><b><a href="http://en.wikipedia.org/wiki/Dulce_de_leche#cite_ref-isbn10-0-684-80001-2_0-0" >^{</a></b>&nbsp};Harold McGee (2004). <i>On Food and Cooking: The Science and Lore of the Kitchen</i>. New York, New York: Scribner. p. 657. <a href="http://en.wikipedia.org/wiki/International_Standard_Book_Number" title="International Standard Book Number" >ISBN</a> <a href="http://en.wikipedia.org/wiki/Special:BookSources/10-0-684-80001-2" title="Special:BookSources/10-0-684-80001-2" >10-0-684-80001-2</a>.</li>

<li id="cite_note-isbn1-55832-249-3-1" ><b><a href="http://en.wikipedia.org/wiki/Dulce_de_leche#cite_ref-isbn1-55832-249-3_1-0" >^{</a></b>&nbsp};Maria Baez Kijac (2003). <i>The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes</i>. Harvard, Mass: Harvard Common Press. p. 391. <a href="http://en.wikipedia.org/wiki/International_Standard_Book_Number" title="International Standard Book Number" >ISBN</a> <a href="http://en.wikipedia.org/wiki/Special:BookSources/1-55832-249-3" title="Special:BookSources/1-55832-249-3" >1-55832-249-3</a>.</li>

<li id="cite_note-2" ><b><a href="http://en.wikipedia.org/wiki/Dulce_de_leche#cite_ref-2" >^{</a></b>&nbsp};Felice Torre (2007). <a rel="nofollow" class="external text" href="http://www.starbucks.com/aboutus/iamstarbucks_ddl.asp" >"Taste the Flavors of my Homeland"</a>. Starbucks.<sup class="noprint Inline-Template" >[<i><a href="http://en.wikipedia.org/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot" >dead link</a></i>]</sup></li>

<li id="cite_note-3" ><b><a href="http://en.wikipedia.org/wiki/Dulce_de_leche#cite_ref-3" >^{</a></b> }<a rel="nofollow" class="external text" href="http://www.girlscoutcookies.org/" >"Girl Scout Cookies - Meet the Cookies"</a>. Girl Scouts of the USA. 2009.</li>

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