About
Argentina's most beloved ingredient — a thick, golden-brown caramel cream made by slowly heating sweetened milk until it transforms into something between toffee and custard. Dulce de leche is eaten spread on toast, drizzled over pancakes, sandwiched inside alfajores, layered inside cakes, and eaten straight from the jar with a spoon. It appears in virtually every Argentine dessert and bakery product. Argentines are evangelical about their dulce de leche — and rightly so.