Dulce de leche là gì

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dulce de leche, slow-boiled confection of caramelized cow’s milk & sugar, often enhanced with vanilla & bicarbonate of soda (baking soda) & either eaten alone or used as a topping or filling for other sweet foods and desserts.

The origins of dulce de leche, whose name means literally “sweet (or candy) from milk,” are unknown, but the dish is popular throughout Latin America. Popular Argentine legends suggest that it was discovered by accident in the early 19th century when a maid left sweetened milk on the stove, only to lớn come back và find it had transformed into a thick and creamy mixture. It is also closely related lớn a number of caramelized milk delicacies, such as the dessert known as manjar blanco—which is popular in Peru, Chile, & Colombia—and the French confiture de lait.

This ambrosial “milk jam” is nothing short of an obsession in South America, particularly in Argentina and Uruguay, around the Río de la Plata. It is a source of great national pride for both countries. South Americans apply it lớn all kinds of desserts—from pancakes to cakes & ice cream. It is the traditional filling for the South American biscuit sandwich known as alfajor.

A thick milky brown sauce, dulce de leche is sweet, silky smooth, & glossy. It has a milky flavour that lacks the intensity of & burnt notes found in sugar caramels.

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