Dulce de leche is a thick, creamy confection made by slowly heating sweetened milk, resulting in a caramelized milk product with a rich flavor and sauce- like consistency. It is popular in Latin America, as well as in countries like France, Poland, and the Philippines. The name means "sweet [made] of milk" in Spanish, and it is also known by various other names such as manjar, arequipe, cajeta (when made with goat's milk in Mexico), and doce de leite in Portuguese-speaking regions
. The process involves slowly cooking milk and sugar over several hours, during which non-enzymatic browning (Maillard reaction) occurs, producing its characteristic color and flavor. Dulce de leche is commonly used as a spread, a filling for cakes and pastries, or a topping for desserts like ice cream and cookies
. There are different methods to make dulce de leche, including boiling cans of sweetened condensed milk or baking sweetened condensed milk in a water bath. The longer the cooking, the darker and thicker the dulce de leche becomes
. In summary, dulce de leche is a sweet, caramel-like milk-based spread or sauce made by caramelizing sugar and milk, widely enjoyed across Latin America and beyond for its rich, creamy taste and versatility in desserts
