Dulce de leche, originally from Argetinian cuisine, is now known and consummed throughout the whole world. The traditional sweet is made with cow milk but can also be made with goat milk (although it is not an usual variety). In fact, each variety is different from the previous one due to their elaboration, texture and flavour. This cream is basically made with milk, sugar, baking soda and vanilla essence. Sometimes milk cream can be added to the mixture.
Dulce de leche is unique both for its caramelised flavour and its colour. It is eaten both for breakfast and in the afternoon snack. It is mainly used to add it to desserts such as cakes or ice creams but it can also be used in different culinary recreations to give them its special sweet flavour.
There are different stories about the origin of dulce de leche. Although the countries where it is produced claim their origin, none of them hold the designation of origin. In 1998, the Argentinian reporter Víctor Ego Ducrot stated that dulce de leche comes from the General Captaincy of Chile, arrived to Cuyo and Tucumán, where it was used to fill ‘alfajores’, and later to Buenos Aires.
An investigation carried out in 2016 suggest its origin could be in Indonesia and that, around the VI century, it was taken to close islands, like in the case of the Philippines.