Dulce de leche - Caramel spread

Dulce de leche (DL) in Argentina, Uruguay, Paraguay and Bolivia, doce de leite in Brazil, cajeta in Mexico, arequipe in Venezuela and Colombia, manjar de letche or manjar blanco in Chile and Peru, fanguito in Cuba, khoa in India, milk caramel or caramel spread in the United States, and confiture de lait in France, or coconut milk-based kaya in Singapore and cocada in Bali, which mixes cow's milk and coconut milk, are in fact products derived from the cooking of highly sweetened milk, with the aim of achieving a non-enzymatic browning reaction that gives the milk the characteristic taste and color of caramel. Its origins are not clearly identified, but it is thought to date back to the 19th century in Latin America, during a meeting between two generals, Lavalle and Juan manuel de Rosas, on October 11, 1829, when a chambermaid left a mixture of milk and sugar on the fire. Nevertheless, some Europeans even claim that in 1804, Napoleon's cook accidentally invented this little delicacy by overheating the sweetened milk. While the traditional, artisanal recipe remains the same, the product has undergone a number of variations, with additions of coffee, dark or white chocolate, fruit (raspberry, strawberry, blackberry, passion fruit...), almonds, mint, and so on.

This fact sheet explains the ins and outs of milk jam production, with its specific features, in particular the non-enzymatic browning reaction which gives milk, naturally white in color, with a discreet flavor and short shelf life, profound changes in color, flavor and aptitude for long-lasting preservation.