Dulce de leche is a delicacy whose origin is quite uncertain: some say that this delicacy originates from Brazil, but there are Argentine defenders. In any case, in both countries, this gastronomic delicacy is very popular and enjoys great popularity in local cuisine.

Used to make cakes, pavés, tarts, ground corn, tapioca candy and other various delicacies, dulce de leche is very versatile in gastronomy; in addition to being extremely delicious.

History of dulce de leche

argentine version

Regarding the possible Argentine origin of the candy, legend has it that it was created in 1829; This period was quite turbulent in the country, since Governor Juan Manuel de Rosas was about to meet with Juan Lavalle, his political enemy. From then on, the story goes that the governor’s maid forgot the boiling milk with sugar, and when she got to the kitchen she found a pasty substance; This, in turn, was approved by Rosas, who even shared it with the enemy, and thus the dulce de leche appeared.

Although there are no historical records that prove the veracity of the story, the truth is that the sweet has become one of the most famous products of Argentine cuisine; For this reason, in addition to being consumed pure, it is highly appreciated in local culture in the traditional alfajores that are produced in the country.

brazilian version

As the popular saying goes, Brazilians never give up and of course we wouldn’t let the brothers become famous just for this delicacy. Thus, history tells that the sweet has its origin at the same time as the cultivation of sugar cane in Brazil, around the 16th century. This was because sugar was widely used to preserve food, and it was seen that this practice also worked with milk. Therefore, by boiling these two ingredients, dulce de leche was obtained.

Currently, this delicacy is produced both on an industrial scale and in an artisanal way, mainly in Minas Gerais; place where the best dulce de leche in Brazil is produced. They come in pasty form, bars, squares… and one of the most common forms of consumption is sweets with cheese.

Another characteristic to highlight is the color, since there are white or browner ones. This depends on both the amount of sugar and the addition of baking soda, which darkens the caramel. Additionally, the color may change as ingredients are added to enhance the flavor; Therefore, other versions of the candy appeared: with coconut, chocolate, Brazil nuts and several other options.

Homemade dulce de leche recipe

It is recommended to add one part sugar to three parts milk, but the recipe may vary depending on the target sweetness and texture.

Ingredients:

2 liters of milk;

4 cups of sugar.

Way to do:

Mix the ingredients in a pan and heat, initially high and then medium and low, until it comes off the bottom of the pan and takes on a nice color. Wait for it to cool and serve.