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Written by the YesChef staff
Dulce de leche is known by different names, depending on the country and region in which it’s made. These include arequipe in parts of Colombia, Venezuela, and Guatemala; cajeta in Mexico, where goat’s milk is used rather than cow’s milk; fanguito (Cuba) and doce de leite in Brazil. In many other places in Latin America, “dulce de leche” is also often called “manjar” or “manjar blanco.”
Homemade dulce de leche can be stored in a sealed container in the refrigerator for up to two weeks. It can also be frozen for up to three months. When freezing, it is best to freeze it in small portions for easy use. To thaw, place the container in the refrigerator overnight.
With its smooth, sweet taste (It literally means “Milk Candy” in Spanish), dulce de leche is among the world’s tastiest and most versatile treats. This creamy, caramel-like sauce can be incorporated into a heavenly dessert, spread onto toast or pastry, and even made into candy. And because its ingredients are simple – only milk, sugar, and baking soda (which gives the recipe its distinctive brown caramelized color) are required – this very special recipe, as chefs like Francis know, deserves a spot in any serious cook’s repertoire.
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