Dulce de Leche: Caramelized Milk Jam
Dulce de leche is made by heating sugar and milk over several hours until spreadable from non-enzymatic browning. 5 to 2 hours until thickened; much water evaporates. Canned sweetened condensed milk cooked in a pressure cooker for 20 to 25 minutes.
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Dulce de leche is made by heating sugar and milk over several hours until spreadable from non-enzymatic browning.
The basic recipe requires stirring almost constantly for 1.5 to 2 hours until thickened; much water evaporates.
Canned sweetened condensed milk cooked in a pressure cooker for 20 to 25 minutes.
In France, confiture de lait is traditional in Normandy and Savoy, served with fromage blanc or crêpes. France found another excuse for crêpes.
Dulce de leche fills alfajores and tops flan cakes. International Dulce de Leche Day is October 11.
Dulce de leche appears in Brazilian records from that year.
In 2003, Argentina tried declaring it intangible cultural heritage, but South American countries objected. Diplomacy has its limits, especially with alfajores.