Dulce de Leche is a very popular sweet spread in Bolivia. But it can also be used to prepare cakes, puddings, ice cream, or other desserts. The delicious Latin American Alfajores cookies would be unimaginable without their Dulce de Leche filling.
This is a product of the brand "La Latina".
With preservatives, without colorants
Ingredients: sugar, water, whole milk powder, glucose, fruit sugar, skimmed milk powder.
Country of origin: Spain
The consistency is important for Dulce de Leche: it should neither be too hard nor too liquid and should drip slowly and viscously from the spoon, just like thick honey.
Not least because of this versatility, the sweet milk caramel cream is equally known and loved throughout South America. The FAZ even refers to Dulce de Leche as "the Nutella of South America" and reports that every South American consumes an average of three kilograms of Dulce de Leche per year. In Bolivia, Dulce de Leche (freely translated: "sweet from milk") is also known by the name Manjar (blanco), and in other countries as Arequipe, Doce de leite, or Cajeta.
