10 September, 2021
Estimated Reading Time : 1 minute, 20 seconds
Dulce de leche is the most popular sweet in Uruguay and Argentina. People enjoy it for breakfast, most commonly on toasted bread, but also on pancakes or waffles. It is also the main ingredient in many traditional cakes, pies, and pastries.
Dulce de leche is made through a caramelization process of milk. Traditionally, it is prepared with milk, sugar, and vanilla, although nowadays there are variations such as adding cream or even replacing sugar with natural sweeteners. Its flavor is very similar to caramel, and in its natural state, whether cooled or at room temperature, it has a sticky consistency.
It can also be heated until it becomes almost liquid, making it perfect for pouring over desserts, waffles, pancakes, or muffins. Depending on the brand or country, it may be sweeter or less sweet, and its color and texture might vary slightly.
Uruguay, Argentina, Chile, Colombia, and Peru are some Latin American countries that claim the invention of this delicacy, although only Uruguay and Argentina call it by the name dulce de leche. In 2003, Argentina attempted to declare dulce de leche as Argentine cultural heritage before UNESCO, but was unsuccessful, as Uruguay contested that it should be considered a gastronomic heritage of the Río de la Plata (the region encompassing both countries).
There are different claims from various Latin American countries regarding the origins of dulce de leche, all dating back to the early 19th century. Some Europeans even assert that Napoleon’s chef accidentally invented this delicious treat in 1804 by heating milk and sugar for too long.
In any case, it is most likely that dulce de leche arrived in the Americas after evolving over many years. Today, it is used as an ingredient in cakes and other desserts. There are also commercial products containing dulce de leche, with global brands keeping up with the trend.
