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Description:
Aren't Latin treats lovely?
... this one takes the cake!
Created by accident, Dulce de Leche traces its history back to 1829 in the provinces of Buenos Aires. Tradition holds that a servant left a pot of milk and sugar boiling on the stove for too long, resulting in a soft paste that soon began to tempt palates across the country as an accompaniment to pastries.
Instead of reaching for the jar of jam, Alex Garcia, host of Food Network's Melting Pot, encourages you to smear that slice of toast with something a little sweeter, a little thicker, and a little more decadent: Dulce de leche. "Dulce de leche is a very sweet spread. Like nice and thick butterscotch sauce."
While it provides a sweeter alternative to jelly, jam, and peanut butter, Dulce de Leche also makes a tasty dessert filling, especially for alfajores, Argentina's distinctive powdered-sugar cookies.
Recognized by its soft shade of caramel, Dulce de Leche is a creamy blend of milk, sugar, and vinegar, although the concoction varies from country to country. Our version of Dulce de Leche is a Cuban-American style, discovered on a sweltering summer’s day in a Cuban-American bakery on Calle Ocho in Miami, Florida.
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