Dulce de Leche is a very popular sweet bread spread in Bolivia. It can also be used to make cakes, puddings, ice cream, or other desserts.
The delicious Latin American alfajores cookies would be unthinkable without their Dulce de Leche filling.
This is a product from the La Latina brand.
Contains preservatives, no artificial colors
Ingredients: sugar, water, whole milk powder, glucose, fructose, skimmed milk powder.
Country of origin: Spain
The consistency of Dulce de Leche is important: it must not be too hard or too runny, and should drip slowly and thickly from the spoon, just like thick honey.
Last but not least, thanks to this versatility, the sweet milk caramel cream is equally well-known and popular across South America. The FAZ even refers to Dulce de Leche as “South America’s Nutella” and reports that the average South American consumes three kilos of Dulce de Leche per year.
In Bolivia, Dulce de Leche (freely translated: “sweet from milk”) is also known as Manjar (blanco), and in other countries also as Arequipe, Doce de leite, or Cajeta.
